Peppermint Boozy Brownies
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These rich, fudgy Peppermint Boozy Brownies are filled with a creamy peppermint filling and topped with a rich chocolate ganache for the ultimate {adult} holiday treat!
Most people save their peppermint treats for the holidays, but I love it so much I prefer to indulge throughout the year! I even have some tips to change them up and make them a year round treat.
The hardest part about making them, is waiting for them to chill. 🙂
How to make Peppermint Boozy 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 bowl. Start with one minute 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, espresso powder, and vanilla extract. Beat for one full minute to combine.
Pour into prepared pan.
Bake for 25 – 30 minutes, do not over bake. Allow to cool completely.
Peppermint Filling:
Beat butter and sugar together in a large bowl, gradually adding the milk and peppermint schnapps. Beat until smooth.
You want it thick, creamy, and spreadable.
Spread over cooled chocolate base. Place in the refrigerator to chill, 30 – 60 minutes.
Chocolate Ganache Topping:
Place topping ingredients in a medium sized bowl. Heat in the microwave for one minute, stir. Continue heating and stirring until chocolate is melted and mixture is smooth.
Spread over chilled bars.
Sprinkle with crushed candy canes, if desired. Place back in the refrigerator until completely chilled. Cut into desired shapes/sizes and serve.
Holy all things peppermint, these brownies are amazing!!
Recipe Notes & Tips:
- The filling can be made with CashewMilk or canned coconut milk for a lactose-free version. Almond or Rice milk will be too thin.
- If you do not want to add the peppermint schnapps, substitute 1 to 1 1/2 Tablespoons of peppermint extract in the filling, and 1/2 to 1 teaspoon in the ganache topping.
- To make these for St. Patrick’s Day {or any other time of the year}, add green food coloring to the filling and omit the crushed candy cane topping.
- **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.
- The espresso powder does not add a coffee flavor to the brownies, it just enhances the chocolate flavor. If you do not have any in your pantry, just leave it out.
I prefer mine without the crushed candy canes, I don’t like crunching on soft foods, lol. You may want to lower the amount of peppermint that you add to the ganache topping if using the crushed candy canes as it may be too much peppermint for some people….as if there is such a thing, but you never know.
Tools used to create this recipe:
- 13 x 9 Baking Pan
- Parchment Paper Sheets
- Silicone Spatula
- Food Scale to measure the chocolate
- Hand Mixer
- Large Mixing Bowl
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 delicious peppermint recipes:
- Triple Chocolate Peppermint Cookies
- Peppermint Kiss Cocktail
- Chocolate Peppermint Cream Cheese Bundt Cake
- Boozy Peppermint Hot Chocolate
- Fudgy Mint Crinkle Cookies
- Grinch Brownies
So tell me, how much do you love peppermint?
Enjoy!!
Peppermint Boozy Brownies
Ingredients
Brownie Base
- 4 ounces unsweetened chocolate
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon fine sea salt
- 1 teaspoon espresso powder optional
- 1 cup all-purpose flour
Peppermint Filling
- 0.5 cup unsalted butter softened
- 4 cups powdered sugar
- 4 tablespoons 100 proof peppermint schnapps
- .25 cup heavy cream substitute cashewmilk or canned coconut milk
Chocolate Topping
- 6 ounces semi-sweet chocolate chips
- 4 tablespoons unsalted butter
- 4 tablespoons peppermint schnapps or substitute water
- crushed peppermint candy canes optional
Instructions
- 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 bowl. Start with one minute 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 prepared pan. Bake for 25 – 30 minutes, do not over bake. Allow to cool completely.
Peppermint Filling:
- Beat butter and sugar together in a large bowl, gradually adding the milk and peppermint schnapps. Beat until smooth.
- Spread over cooled chocolate base. Place in the refrigerator to chill, 30 – 60 minutes
Chocolate Topping:
- Place topping ingredients in a medium sized bowl. Heat in the microwave for one minute, stir. Continue heating and stirring until chocolate is melted and mixture is smooth.
- Spread over chilled bars. Sprinkle with crushed candy canes, if desired.
- Place back in the refrigerator until completely chilled.
- Cut into desired shapes/sizes and serve.
Notes
- The filling can be made with CashewMilk or canned coconut milk for a lactose-free version. Almond or Rice milk will be too thin.
- If you do not want to add the peppermint schnapps, substitute 1 to 1.5 Tablespoons of peppermint extract in the filling, and 0.5 to 1 teaspoon in the ganache topping.
- To make these for St. Patrick’s Day {or any other time of the year}, add green food coloring to the filling and omit the crushed candy cane topping.
- **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.
- The espresso powder does not add a coffee flavor to the brownies, it just enhances the chocolate flavor. If you do not have any in your pantry, just leave it out.
