Chocolate Peppermint Swirled Brownies

5 from 1 vote

Chocolate Peppermint Swirled Brownies

This Chocolate Peppermint Swirled Brownies recipe combines fudgy chocolate brownies with a swirled top layer of peppermint and melted dark chocolate! They're a must make any time of the year!

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings: brownies

Author: Jennifer

Ingredients

brownies

1 cup All-Purpose Flour
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 cup Unsweetened Cocoa Powder
1/2 cup Vegetable Oil
3 oz Dark Chocolate melted
1/4 cup Water
1 1/2 cup Granulated Sugar
2 Large Eggs
2 teaspoons Vanilla Extract

peppermint topping

3 cup Powdered Sugar firmly packed
4 tbsp Unsalted Butter softened
1/4 cup Evaporated Milk
2 tsp Peppermint Extract
1/2 tsp Vanilla Extract

melted chocolate

3 oz Dark Chocolate melted
1 tbsp Vegetable Shortening

US Customary - Metric

Instructions

brownies

Melt the dark chocolate in a microwaveable bowl in 30-45 second increments until fully melted and smooth. Set to the side to cool slightly.
3 oz Dark Chocolate
Adjust the oven rack to the 2nd level position and preheat the oven for 350ºF. Spray a 9 inch square baking pan with a flour-based baking spray, then set to the side. See tips in blog post if using a parchment paper sleeve.
Using a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and unsweetened cocoa powder until well blended. Add in the vegetable oil, melted dark chocolate, water, granulated sugar, eggs, and vanilla extract and beat together until just combined.
1 cup All-Purpose Flour, 1/2 tsp Salt, 1/2 tsp Baking Powder, 1/2 cup Unsweetened Cocoa Powder, 1/2 cup Vegetable Oil, 3 oz Dark Chocolate, 1/4 cup Water, 1 1/2 cup Granulated Sugar, 2 Large Eggs, 2 teaspoons Vanilla Extract
Spoon the brownie batter into the prepared 9 inch square baking pan and bake for 32-35 minutes at 350ºF. If the brownies still jiggle slightly in the middle or if an inserted toothpick has brownie bits left on it, they can be removed from the oven. If there is still brownie batter on the toothpick, then they should continue to bake, but keep checking them!
Allow the brownies to cool completely before topping them with the peppermint and melted chocolate.

chocolate peppermint swirled topping

Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the powdered sugar, unsalted butter, evaporated milk, peppermint extract, and vanilla extract on medium-high speed until the mixture has blended completely, and is nice and creamy in texture. Set to the side while you melt the dark chocolate.
2 teaspoons Vanilla Extract, 3 cup Powdered Sugar, 4 tbsp Unsalted Butter, 1/4 cup Evaporated Milk, 2 tsp Peppermint Extract, 1/2 tsp Vanilla Extract
In a small microwaveable bowl, melt the dark chocolate pieces and vegetable shortening in 30-45 second increments at 50% power until fully melted and smooth.
3 oz Dark Chocolate, 1 tbsp Vegetable Shortening
Spread the peppermint over top of the cooled brownies, then spoon the melted dark chocolate over different areas of the peppermint. Take a toothpick or a knife and swirl the two together.
Cover and place the chocolate peppermint swirled brownies into the fridge for 30-45 minutes to allow the peppermint and chocolate to set.
When ready to cut, remove the brownies and allow them to sit out at room temperature for about 15 minutes. Alternatively, you can remove them from the refrigerator and cut them with a sharp knife that's been run under hot water.

Notes

If you prefer to cut your brownies outside of the pan, you can add a sleeve of parchment paper. Spray the pan with baking spray, place your parchment paper sleeve along the inside, then respray.
If your brownies still jiggle slightly in the middle, you can take them out. Another way to check—if an inserted toothpick still has brownie crumbs on it, you can take them out. If it has brownie batter on it, leave them in, but continue to check on them!
Wait until the brownies have pretty much cooled to spread on the peppermint filling and melted chocolate.
Refrigerate the brownies (covered) for 30-45 minutes to let the peppermint topping and melted chocolate set.
For cutting: let them sit out at room temperature for about 15 minutes. Or, remove them from the refrigerator and cut them with a sharp knife that's been run under hot water. The latter will also give you nice clean cuts!
Keep the brownies stored in a tightly sealed container in the refrigerator for 3-5 days. But they will probably be eaten by then!
Peppermint filling adapted from my Homemade Peppermint Patties recipe.

Nutrition