Chocolate Peppermint Cocoa Brownies
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
  • Brownie layer:
  • 17 tablespoons (2 sticks plus 1 tablespoon) unsalted butter, divided
  • 3 ounces semisweet chocolate chips
  • 2 ounces unsweetened chocolate
  • 1 cup all purpose flour
  • ½ cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup sugar
  • ¾ cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 10 ounces peppermint crunch baking chips (such as Andes®), divided
  • Chocolate peppermint ganache layer:
  • 12 ounces semisweet chocolate chips
  • 1½ tablespoons unsalted butter
  • ½ cup heavy whipping cream
  • ¼ teaspoon pure peppermint extract
  1. For the brownie layer:
  2. Preheat oven to 350°. Line a 9” x 13” x 2” pan with aluminum foil. Begin by turning the pan upside down. Fit the foil over the pan. Invert the pan and place the foil into the pan. Melt 1 tablespoon of butter and grease the foil with melted butter. Set aside.
  3. Melt the remaining 16 tablespoons butter, semisweet chocolate and unsweetened chocolate together in the microwave. Set aside.
  4. Whisk the flour, cocoa and baking powder together and set aside.
  5. Beat the eggs just until combined. Add sugar and brown sugar and beat until light and airy, about 2 minutes. With the mixer running, add ½ of the melted chocolate mixture, then add ½ the dry ingredients. Alternate until all of the chocolate and dry ingredients are mixed in, scraping the bowl down as needed. Add the vanilla. Lastly mix in 8 ounces of the peppermint crunch baking chips.
  6. Transfer the batter to the prepared pan and use a spatula to spread it evenly around. Bake at 350° for 25 minutes. Remove from oven and cool completely in the pan.
  7. For the chocolate peppermint ganache layer:
  8. Combine the chocolate chips, butter and cream into a microwave-safe bowl. Microwave until the chips are nearly melted (about 2 minutes). Stir until smooth. Add peppermint extract. Stir until combined.
  9. Remove the brownie from the pan by lifting the foil. Peel the foil away by either lifting the brownie up and pulling the foil back or invert the brownie onto a wire rack and then peel the foil off. Either way, after the foil is peeled off the brownie layer, transfer the brownie to a large board or tray.
  10. Use a small metal spatula to evenly spread the chocolate peppermint ganache over the top.
  11. Sprinkle the remaining 2 ounces of peppermint crunch baking chips over the chocolate topped brownies. Refrigerate at least one hour to set.
  12. Cut into bars once the topping is set.
  13. Betsy's tidbit:
  14. Chocolate Peppermint Cocoa Brownies may be frozen, but be warned, they are as delicious frozen as they are at room temperature – or any temperature in between!
Recipe by Desserts Required at