Brownies are definitely one of the most versatile sweet treats. Somehow, they pair well with almost any flavour. For all the mint lovers out there, we’ve created a recipe that will hit the spot. These Peppermint Dark Chocolate Fudge Brownies have everything you love in it—minty sweet frosting, bittersweet chocolate, and a chewy brownie base. [Go straight to recipe]
Dark Chocolate Brownies with a Peppermint Layer
There are millions of ways to customise brownies.
Changing the toppings or mix-ins in your favourite brownie recipe will instantly create new flavour combinations that are less likely to fail than if you were doing the same for say, cupcakes.
Indeed, brownies taste wonderful with pretty much anything!
We’ve proven it in our brownie baking kits. We’ve tried combining brownies with various flavours, ranging from nutty to fruity.
But have you ever thought of combining brownies with peppermint?
Some of us might not be familiar with this flavour combination, but let’s just say, this pairing is absolutely refreshing.
This Chocolate Peppermint Fudge Brownies recipe gives you a thicker, fudgier version of thin mints. Once you bite into the three layers with different textures and flavours, you’ll know why we love these brownies so much.
Layers of Different Textures
We love to play with textural contrasts. It helps to add more excitement to baked goods, just like in our Kaya Muffins.
What we love about these brownies is that it combines three different complementary textures.
These brownies consist of a chewy brownie base, a layer of smooth peppermint frosting, followed by a layer of chocolate on top.
Notice how we described the brownie layer as “chewy”.
When there’s more fat than dry ingredients in a brownie recipe, the brownies will be fudgy, and some might even have a molten chocolate centre.
We’re sure many of you have tried baking our 45% Dark Chocolate Brownies, so you get what we mean.
Chilling fudge brownies will change the texture from fudgy to slightly chewy, but that’s not a bad thing at all!
For this brownie recipe, you’ll have to chill and cool the brownie completely before layering it with peppermint frosting. This will prevent the frosting from melting when topped onto a warm brownie.
A Marriage of Contrasting Flavours
Apart from the combination of different textures, these brownies also have an interesting flavour combination: dark chocolate and peppermint.
We’re using cocoa powder to give the brownies an intense chocolate flavour.
For best results, use Dutch-processed cocoa powder! It’s a type of cocoa powder that has been washed with an alkaline solution, which removes its natural acidity and turns its colour into a darker brown.
The deep, rich chocolate flavour it imparts to your brownies is unmatchable. It also gives the brownies a luscious dark brown colour.
On top of the brownies, there’s the sweet and minty peppermint frosting layer.
We’re adding some green food colouring to this layer for an extra pop of colour, but feel free to go without. The colour contrast between dark brown and white is just as pretty!
No matter what colour the peppermint layer is, be sure not to add too much peppermint extract. A teaspoon goes a long way; you don’t want your brownies to taste like toothpaste.
Assembling the Brownies
These brownies have three layers, and here are some things to note when making each.
As we’ve mentioned before, the brownie layer has to be completely chilled before you spread the peppermint frosting on top to prevent the frosting from melting.
After the peppermint frosting has set completely, make the chocolate layer and pour it on top. Do not pour when the chocolate is still hot—this will melt the peppermint frosting too. Worse, both layers might get mixed up!
Slicing a chilled dessert is a bit different than slicing other baked goods.
To achieve clean-cut brownies, slice the cold brownies quickly using a very sharp knife and wipe the knife clean after each slice.
You can also warm the knife up before slicing. A bit of smeared chocolate here and there is inevitable, so don’t worry too much about that!
Watch video tutorial:
Dark Chocolate Peppermint Fudge Brownies
yields 8" x 8" brownie
For Fudge Brownies
2 eggs, room temperature
114g unsalted butter (1), melted
250g granulated sugar
2 tsp vanilla extract
28g cocoa powder
1/8 tsp salt
96g all purpose flour
For Peppermint Layer
58g unsalted butter (2), softened
120g confectioners’ sugar
1 tbsp milk
1 tsp peppermint essence
1/8 tsp green food colouring
For Chocolate Layer
58g unsalted butter (3)
100g dark chocolate
For Fudge Brownies
- Preheat the oven to 180°C. Line an 8” x 8” baking pan with parchment paper (watch the tutorial video to see how it’s done!)
- Lightly beat the eggs in a bowl. Set aside.
- In a large bowl, mix melted butter (1) and granulated sugar till well combined. To same mixture, add vanilla, cocoa powder, and salt, mixing well after each addition.
- Whisk the beaten eggs into the mixture till fully incorporated, then gently fold in all purpose flour. Do not overmix.
- Pour batter into the pan.
- Bake for 22–26 mins. A toothpick inserted into the centre should come out slightly wet or with moist crumbs attached. Do not overbake, otherwise the brownies will not be fudgy. Let brownie cool completely in the pan.
For Peppermint Layer
- Using a whisk or mixer, beat softened butter (2) until smooth and creamy.
- Add in confectioners’ sugar and milk. Beat until fully incorporated.
- Add in peppermint essence and green food colouring (optional). Continue beating until the frosting has an even green colour.
- Using the back of a spoon or an offset spatula, spread frosting evenly on top of the cooled brownie.
- Cover with plastic wrap. Chill until the frosting is completely set, at least 1 hour or overnight.
For Chocolate Layer
- Melt butter (3) and chocolate together, using a double boiler, or a microwave in 10s bursts, stirring in between intervals. Let chocolate cool until it’s lukewarm.
- Pour melted chocolate over the peppermint layer and spread evenly with the back of a spoon or an offset spatula.
- Cover with plastic wrap. Refrigerate for at least 30 minutes, or until the chocolate layer is set.
- Slice chilled brownies with a sharp knife, wiping down the knife between each cut.
- Serve chilled for a firmer brownie, or leave at room temperature for about 5–10 minutes for the frosting and chocolate layer to soften.
Storage: Store completely covered/in an airtight container in the fridge for up to one week. Best served chilled.
Layered Brownies For Sharing
These brownies have the right balance of everything. Each bite gives you a hit of chocolate, followed by the refreshing taste of peppermint, and then a chewy fudge brownie layer.
We sliced them into 16 pieces, but go ahead and cut them into bite-sized pieces for sharing! Enjoy a slice as it is, or have a scoop of your favourite ice cream with it. We recommend the classic flavour—vanilla.
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