These Peppermint Boozy Brownies are a fun and delicious treat to serve at your next holiday party |
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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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: peppermint, brownies, chocolate, schnapps, recipe, dessert, holiday
Servings: 16 Servings
Calories: 568kcal
Author: Lisa Johnson


Brownie Base

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

Peppermint Filling

  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 4 Tablespoons 100 proof peppermint schnapps
  • 1/4 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


  • 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.
    • 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.


        • 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.


        Calories: 568kcal | Carbohydrates: 69g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 111mg | Sodium: 100mg | Potassium: 155mg | Fiber: 2g | Sugar: 59g | Vitamin A: 755IU | Calcium: 31mg | Iron: 2.5mg