July 20, 2020
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]
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.
The Pistachio Dark Chocolate Brownies and Orange Nutella Brownies are some of many examples.
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.
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.
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.
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:
Do not overbake the brownies to keep them moist and fudgy.
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
Storage: Store completely covered/in an airtight container in the fridge for up to one week. Best served chilled.
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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The Bakestarters blog features tips and lessons to baking in Singapore, along with useful tips when using our signature baking kits.
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