| |

Peppermint Boozy Brownies

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Last Updated on November 15, 2021 by Lisa Johnson

These rich, fudgy Peppermint Boozy Brownies are filled with a creamy peppermint filling and topped with a rich chocolate ganache for the ultimate {adult} holiday treat!

Fudgy brownies topped with peppermint cream filling and topped with ganache and crushed candy canes.

Most people save their peppermint treats for the holidays, but I love it so much I prefer to indulge throughout the year! I even have some tips to change them up and make them a year round treat.

Crushed peppermint candy cane topped brownies.

The hardest part about making them, is waiting for them to chill. 🙂

How to make Peppermint Boozy Brownies:

Preheat oven to 325 degrees. Line a 9 x 13 baking pan with parchment paper and spray with baking spray, set aside.

Brownie Base:

Melt chocolate and butter in the microwave in a medium bowl. Start with one minute and stir. Continue heating in 15 second intervals until completely melted. Cool slightly, about 2 minutes.

Melted chocolate and butter in a bowl.

In a large bowl, beat eggs while gradually adding sugar.

Beaten eggs and sugar in a large bowl.

When all of the sugar is beaten in, slowly add the chocolate mixture**. Continue beating until smooth.

Add the flour, salt, espresso powder, and vanilla extract. Beat for one full minute to combine.

Brownie batter mixed in a large bowl.

Pour into prepared pan.

Brownie batter spread in prepared baking pan.

Bake for 25 – 30 minutes, do not over bake. Allow to cool completely.

Peppermint Filling:

Beat butter and sugar together in a large bowl, gradually adding the milk and peppermint schnapps. Beat until smooth.

Powdered sugar and milk beaten in a large bowl.

You want it thick, creamy, and spreadable.

Spread over cooled chocolate base. Place in the refrigerator to chill, 30 – 60 minutes.

Filling spread over the top of the brownies in the baking pan.

Chocolate Ganache Topping:

Place topping ingredients in a medium sized bowl. Heat in the microwave for one minute, stir. Continue heating and stirring until chocolate is melted and mixture is smooth.

Spread over chilled bars.

Chocolate ganache topping spread over brownies.

Sprinkle with crushed candy canes, if desired. Place back in the refrigerator until completely chilled. Cut into desired shapes/sizes and serve.

Ganache and candy cane topped brownies.

Holy all things peppermint, these brownies are amazing!!

Recipe Notes & Tips:

  • The filling can be made with CashewMilk or canned coconut milk for a lactose-free version. Almond or Rice milk will be too thin.
  • If you do not want to add the peppermint schnapps, substitute 1 to 1 1/2 Tablespoons of peppermint extract in the filling, and 1/2 to 1 teaspoon in the ganache topping.
  • To make these for St. Patrick’s Day {or any other time of the year}, add green food coloring to the filling and omit the crushed candy cane topping.
  • **to temper the egg/sugar mixture; add a small amount of the melted chocolate, beat to combine, then continue adding until it is all mixed together. If you just dump the warm chocolate into the eggs mixture, you will end up with chocolate scrambled eggs.
  • The espresso powder does not add a coffee flavor to the brownies, it just enhances the chocolate flavor. If you do not have any in your pantry, just leave it out.

I prefer mine without the crushed candy canes, I don’t like crunching on soft foods, lol. You may want to lower the amount of peppermint that you add to the ganache topping if using the crushed candy canes as it may be too much peppermint for some people….as if there is such a thing, but you never know.

Tools used to create this recipe:

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

more delicious peppermint recipes:

So tell me, how much do you love peppermint?

Enjoy!!

Candy cane topped peppermint boozy brownies.

Peppermint Boozy Brownies

These fudgy Peppermint Boozy Brownies are filled with a creamy peppermint filling and topped with a rich chocolate ganache for the ultimate holiday treat!
No ratings yet
Print Rate
Course: Dessert
Cuisine: American
Keyword: peppermint brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 Servings
Calories: 378kcal
Author: Lisa Johnson

Ingredients

Brownie Base

  • 4 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon fine sea salt
  • 1 teaspoon espresso powder optional
  • 1 cup all-purpose flour

Peppermint Filling

  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 4 tablespoons 100 proof peppermint schnapps
  • .25 cup heavy cream substitute cashewmilk or canned coconut milk

Chocolate Topping

  • 6 ounces semi-sweet chocolate chips
  • 4 tablespoons unsalted butter
  • 4 tablespoons peppermint schnapps or substitute water
  • crushed peppermint candy canes optional

Instructions

  • Preheat oven to 325 degrees. Line a 9 x 13 baking pan with parchment paper and spray with baking spray, set aside.

Brownie Base:

  • Melt chocolate and butter in the microwave in a medium bowl. Start with one minute and stir. Continue heating in 15 second intervals until completely melted. Cool slightly, about 2 minutes.
  • In a large bowl, beat eggs while gradually adding sugar.
  • When all of the sugar is beaten in, slowly add the chocolate mixture. Continue beating until smooth.
  • Add the flour, salt, and vanilla extract. Beat for one full minute to combine.
  • Pour into prepared pan. Bake for 25 – 30 minutes, do not over bake. Allow to cool completely.

Peppermint Filling:

  • Beat butter and sugar together in a large bowl, gradually adding the milk and peppermint schnapps. Beat until smooth.
  • Spread over cooled chocolate base. Place in the refrigerator to chill, 30 – 60 minutes

Chocolate Topping:

  • Place topping ingredients in a medium sized bowl. Heat in the microwave for one minute, stir. Continue heating and stirring until chocolate is melted and mixture is smooth.
  • Spread over chilled bars. Sprinkle with crushed candy canes, if desired.
  • Place back in the refrigerator until completely chilled.
  • Cut into desired shapes/sizes and serve.

Notes

  • The filling can be made with CashewMilk or canned coconut milk for a lactose-free version. Almond or Rice milk will be too thin.
  • If you do not want to add the peppermint schnapps, substitute 1 to 1.5 Tablespoons of peppermint extract in the filling, and 0.5 to 1 teaspoon in the ganache topping.
  • To make these for St. Patrick’s Day {or any other time of the year}, add green food coloring to the filling and omit the crushed candy cane topping.
  • **to temper the egg/sugar mixture; add a small amount of the melted chocolate, beat to combine, then continue adding until it is all mixed together. If you just dump the warm chocolate into the eggs mixture, you will end up with chocolate scrambled eggs. 
  • The espresso powder does not add a coffee flavor to the brownies, it just enhances the chocolate flavor. If you do not have any in your pantry, just leave it out.

Nutrition

Calories: 378kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 66mg | Potassium: 105mg | Fiber: 1g | Sugar: 39g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating