these three layer peppermint brownies have a crunchy chocolate sandwich cookie crust and fudge-y brownie middle, all topped with a layer of dark chocolate and crushed peppermint candy canes.
are you one of those people who were listening to christmas carols before halloween hit? i may have made (and destroyed) a gingerbread village before thanksgiving, but nothing aside from a few poinsettias (you’re welcome, high school choir children) and a box of mini candy canes hints at holiday time inside my house. and i’m still avoiding those christmas-exclusive radio stations.
good thing i have three layer peppermint brownies, or i’d come off as a an even bigger scrooge (; i love peppermint year-round (peep this summery berry granita topped with mint-flavored cheesecake bites), though it still feels like a winter-only ingredient (similar to how fresh cranberries scream thanksgiving to me). there’s crushed oreo’s (or joe joe’s or chocolate sandwich cookies, depending on how accurate/vague i want to be) as the base, covered with molten-y brownies (they should seem really wet and almost underdone when you pull them out of the oven), and a thick layer of chocolate and peppermint on top. perfect if you’re tired of the holidays because working in e-commerce is all about moving the needle for key holiday periods, and need some mint chocolate tlc to nudge you into the right mood.
say you’re not in the mood for three layer peppermint brownies – how about cake? cookies? or maybe you still want brownies but don’t care about dealing with three layers. feel free to ditch the cookie crust on the bottom and the chocolate/mint on the top. stir the cookies (crumble them into big pieces using your fingers) along with chocolate chips and crushed peppermint into the batter, and bake. ta da! peppermint oreo brownies without having to dirty your food processor.
1 year ago: seattle travel guide, cherry almond croquant
2 years ago: seared mushroom salad, snickerdoodles
3 years ago: candied espresso walnuts, coffee almond shortbread cookies
4 years ago: eggplant parm, zha jiang mian
5 years ago: on toast, applesauce granola
- 1 cup unsweetened cocoa powder
- 2 1/2 sticks unsalted butter
- 1 cup granulated sugar
- 1/2 tsp peppermint extract
- 2 large eggs room temperature
- 1/2 cup all-purpose flour
- 12 oz chopped dark chocolate
- 1 cup crushed candy canes
In a food processor, pulse the cookies until powdery. Add 2 T cocoa; pulse again. Stir in 1 stick melted butter. Press into bottom of 9x13” dish (no need to grease), using the inside of a butter stick wrapper.
Melt remaining butter over a double boiler. Stir in the sugar and remaining cocoa. Cool slightly. Stir in the peppermint extract. Add the eggs and stir until shiny. Add the flour and fully incorporate.
Pour over the cookie layer. Bake at 350F for 15-20 minutes, or until a toothpick inserted into the brownie layer comes out with wet crumbs (it may seem too wet, but don't worry).
Immediately cover the top with the chocolate. Wait a few minutes, then spread the chocolate into a smooth layer. Sprinkle the candy canes over and gently press into chocolate. Cool slightly before cutting.
Adapted slightly from Catherine Firpo.
If the cookie crust feels really wet and/or there’s not enough to cover the base of the pan, pulse a few more cookies in the food processor, add the dough in the pan back into the food processor, and pulse to combine.
If you're lazy and/or pressed for time: ignore the cookie crust and chocolate/peppermint on top. Crumble the Oreos with your fingers, and stir them into the brownie batter with chocolate chips and peppermint bits. Bake per usual!