December 16, 2024

Peppermint Cream Brownies

I asked earlier this month which seasonal flavor you prefer, and the overwhelming majority of you said peppermint. And I agree!

I have a soft spot in my heart for gingerbread and eggnog, too. But there is just something that feels extra festive about peppermint. And if you add some chocolate into the mix…well than I’m totally sold!

So these Peppermint Cream Brownies are for you. And I guess they are for me, too!

These brownies are the dessert that you’re going to want to make when you’re feeling a tad burnt out from all your Christmas cookie preparations. The rolling, shaping, cutting, assembling and decorating can get overwhelming, can’t it? But what could be easier than a tray of brownies. Especially brownies that start with a box mix. Yup. That’s what we’re doing. So grab your favorite box mix (my pick is Ghirardelli) and let’s get started!

The first step in making these Peppermint Cream Brownies is to bake the brownies according to the package instructions. I add in a little peppermint extract so that each layer of this dessert has peppermint flavor. Then once the brownies are cool, make up the peppermint cream filling. This is a combination of cream cheese, butter, powdered sugar, instant vanilla pudding mix, milk, peppermint extract and crushed peppermint candies/candy canes. Spread this filling out into a thin layer over the cooled brownies. Then place the brownies in your refrigerator to let the peppermint cream filling firm up. Lastly, finish the brownies with a rich chocolate ganache and more crushed peppermint candies/candy canes.

It doesn’t get much more festive or easy than that!

These brownies need to be stored in your refrigerator. But the peppermint cream filling keeps them moist and they will last for 4-5 days at least. And if you’re a chocolate purest (I wouldn’t blame you!) and want to skip the peppermint cream filling, I have a similar recipe in the archives sans filling that you can check out. Happy baking!

Cheers,

Liz

Get the Recipe:

Peppermint Cream Brownies

At a Glance:

Yield: Makes one 8 X 8-inch or 9 X 9-inch pan

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

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Ingredients

For the Brownies:

• Your favorite box brownie mix with water, oil and egg amounts according to package instructions
• 1/2 tsp. peppermint extract

For the Peppermint Cream:

• 3-ounces full fat cream cheese, softened at room temperature
• 1/4 cup butter, softened at room temperature
• 3/4 cups powdered sugar
• 2 tablespoons instant vanilla pudding mix
• 2 tablespoons whole milk
• 1/2 tsp. peppermint extract
• 1/4 cup crushed peppermint candies/candy canes

For the Chocolate Ganache:

• 1 1/2 cups semi-sweet chocolate chips
• 4 tablespoons heavy cream
• 1/4 cup crushed peppermint candies/candy canes

Instructions

1. Pre-heat your oven according to the package instructions on your brownie mix. 
2. Line an 8 X 8-inch or 9 X 9-inch baking pan with parchment paper, leaving about an inch hanging over the sides. 
3. Prepare the brownie batter according to the package instructions, using the water, oil and egg amounts specified on the package, also adding in the peppermint extract. Pour the batter into your prepared baking pan. Transfer to your pre-heated oven and bake the brownies according to the package instructions. Remove and set aside on a wire rack to cool. 
4. One the brownies have completely cooled, make the peppermint cream. Using your hand mixer, beat together the cream cheese and butter until smooth. Add the powdered sugar and beat until combined. Then add the pudding mix, milk and peppermint extract. Beat until completely smooth, stopping to scrape down the sides and bottom of your bowl as necessary. Stir in the crushed peppermint candies/candy canes.
5. Spoon the peppermint cream over the top of the cooled brownies and spread it out into a thin, even layer. Place the brownies in your refrigerator to chill and set the peppermint cream layer, about 1 hour.
6. Make the ganache. Add the chocolate chips and heavy cream to a microwave safe bowl. Microwave in 30 second intervals, stirring well in between, until the chocolate chips are completely melted and the mixture is smooth. Spoon the ganache over the peppermint cream layer and spread it out into a thin, even layer. Top with the crushed peppermint candies/candy canes.
7. Place the brownies in your refrigerator to set the ganache layer, about 30 minutes. Then lift the brownies out from their baking pan using the overhanging sides of the parchment paper. Slice into squares and enjoy. For the neatest slices, clean and dry your knife in between each cut.
8. Brownies can be stored in an airtight container in your refrigerator for 4-5 days.