These fudgy Peppermint Boozy Brownies are filled with a creamy peppermint filling and topped with a rich chocolate ganache for the ultimate holiday treat!
.25cupheavy creamsubstitute cashewmilk or canned coconut milk
Chocolate Topping
6ouncessemi-sweet chocolate chips
4tablespoonsunsalted butter
4tablespoonspeppermint schnappsor substitute water
crushed peppermint candy canesoptional
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.