Grinch Brownies
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Rich, fudgy brownies topped with a layer of minty fudge and holiday sprinkles are the perfect Christmas dessert. These Grinch Brownies are ideal for sharing at a holiday party or movie night!
This recipe is a combination of two of my favorite holiday desserts. The fudgy, brownie base is from my Peppermint Boozy Brownies (minus the booze) and Grinch Fudge in a Jar, that is poured on top of the brownies!
Recipe ingredients:
For the brownie base:
- Unsweetened Chocolate – gives these brownies and richer flavor and fudge-like texture.
- Unsalted Butter – is used so we can control the saltiness.
- Granulated Sugar – for sweetness.
- Large Eggs – help to keep the brownies moist and tender.
- Pure Vanilla Extract – adds depth of flavor to balance out the chocolate.
- All-purpose Flour – to keep the brownies light and gives them their texture.
For the fudge topping:
- Granulated Sugar for sweetness and consistency.
- Evaporated Milk is our creamy base. It is not the same as sweetened condensed milk, it must be evaporated milk.
- Light Corn Syrup is used to add a nice sheen to the fudge and interferes with sugar crystallization. You can substitute clear agave nectar if you prefer.
- Sea Salt to balance the sweetness.
- Peppermint Extract gives the brownies a traditional holiday flavor. You can substitute vanilla if you prefer.
- Electric Green Gel Food Coloring is the closest you can get to “grinch” green! I also added a drop of Forest Green, but it made it a bit darker than I like.
- Holiday Jimmies add a fun burst of Christmas color to the brownies, and we can’t have a Grinch dessert without red hearts!
See recipe card for quantities.
How to make Fudge topped Grinch Brownies:
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-sized bowl.
Start with 30 seconds 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 the prepared pan.
Bake for 25 to 30 minutes, do not over bake. Allow to cool completely
Fudge Topping:
Place the sugar, evaporated milk, corn syrup, chocolate, butter, and salt in a 2.5 quart sauce pan.
Stir mixture over medium heat until the sugar is dissolved and the chocolate is melted.
Continue to simmer, stirring occasionally until mixture reaches 236 degrees, soft ball stage, and remove from heat.
Let mixture sit WITHOUT stirring until it cools to lukewarm temperature (110 degrees).
Beat fudge with a hand mixer or wooden spoon until it loses its gloss.
Add food coloring and mix to thoroughly combine.
Stir in the peppermint extract and immediately pour over the cooled brownies. Spread evenly over the top.
Sprinkle decorative jimmies and/or sprinkles over the fudge and gently press down into the fudge so they adhere.
Allow brownies to cool for 4 to 5 hours before serving. Cut into 2-inch squares and enjoy.
There is no way to cut these brownies without the fudgy center smearing all over the fudge topping!
Recipe Notes & Tips:
- Do not let your fudge sit for too long in the pan before pouring over the brownies, or it will be too thick to pour. Carefully reheat over low heat to get it back to pourable if needed.
- If you go past soft ball stage do not panic! Your fudge may end up a bit grainier and thicker, but it will still be delicious. Keep an eye on the temperature, and keep stirring to avoid any hot spots.
- If the temperature does not increase steadily, check the temperature with an instant read thermometer.
Tools used to create this recipe:
- 13 x 9 Baking Pan
- Parchment Paper Sheets
- 2.5 Quart Saucepan
- Candy Thermometer
- Instant Read Thermometer
- Silicone Spatula
- Food Scale to measure the chocolate
- Hand Mixer
- Large Mixing Bowl
- Electric Green Gel Coloring
- Holiday Jimmies mixed with Lime Green that I had left over from Halloween.
- Red Candy Hearts
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More Grinch Recipes:
- Grinch Popcorn
- Grinch Puppychow
- Grinch Snowball Cookies
- Hot Chocolate Bombs
- Naughty or Nice Grinch Hot Chocolate
- Grinch Punch with Alcohol or not
- Grinch Martini aka Grinch-tini
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Grinch Brownies
Ingredients
Brownies
- 4 ounces unsweetened chocolate I used Ghirardelli
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon fine sea salt
- 1 cup all-purpose flour
Fudge Topping
- 3 cups granulated sugar
- 1.13 cup evaporated milk NOT sweetened condensed
- 3 tablespoons light corn syrup
- 3 ounces white chocolate or green candy melts
- 3 tablespoons unsalted butter
- 0.38 teaspoon fine sea salt
- 5 drops Electric Green Gel Food Coloring
- 2 teaspoons peppermint extract more or less to your tastes
Instructions
Brownies
- Preheat oven to 325 degrees. Line a 9 x 13 baking pan with parchment paper and spray with baking spray, set aside.
- Melt chocolate and butter in the microwave in a medium-sized bowl. Start with 30 seconds 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 the prepared pan.
- Bake for 25 to 30 minutes, do not over bake. Allow to cool completely
Fudge Topping
- Place the sugar, evaporated milk, corn syrup, chocolate, butter, and salt in a 2.5 quart sauce pan. Stir mixture over medium heat until the sugar is dissolved and the chocolate is melted.
- Continue to simmer, stirring occasionally until mixture reaches 236 degrees, soft ball stage, and remove from heat.
- Let mixture sit WITHOUT stirring until it cools to lukewarm temperature (110 degrees).
- Beat fudge with a hand mixer or wooden spoon until it loses its gloss. Add food coloring and mix to thoroughly combine.
- Stir in the peppermint extract and immediately pour over the cooled brownies. Spread evenly over the top.
- Sprinkle decorative jimmies and/or sprinkles over the fudge and gently press down into the fudge so they adhere.
- Allow brownies to cool for 4 to 5 hours before serving. Cut into 2-inch squares and enjoy.
Notes
- **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.
- Do not let your fudge sit for too long in the pan before pouring over the brownies, or it will be too thick to pour. Carefully reheat over low heat to get it back to pourable if needed.
- If you go past soft ball stage do not panic! Your fudge may end up a bit grainier and thicker, but it will still be delicious. Keep an eye on the temperature, and keep stirring to avoid any hot spots.
- If the temperature does not increase steadily, check the temperature with an instant read thermometer.
