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    Home » Cookies & Brownies

    Published Dec 20, 2019 · Updated Dec 14, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Double Chocolate Peppermint Brownies

    Jump to Recipe Jump to Video
    Double chocolate mint brownies on a white plate with greenery & Christmas sachet on a wooden tray Pinterest banner.
    Double chocolate mint brownies on a white plate Pinterest banner.
    Double Chocolate Mint Brownie on a cutting board board Pinterest banner.

    Candy canes add a minty crunch to these Double Chocolate Peppermint Brownies. With layers of cake-like brownie and peppermint buttercream topped with rich chocolate fudge and a sprinkle of crushed candy canes, you'll want to add this festive treat to your holiday dessert table!

    Double Chocolate Mint Brownies on a cutting board. this …

    [December, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]

    Why this recipe works

    • A one bowl rich chocolate syrup brownie is the base
    • Amount of mint flavor in the peppermint buttercream to suit your liking
    • The rich chocolate fudge topping and candy cane sprinkles make this minty dessert go from good to yummm...

    I have been collecting recipes for almost 40 years.

    Because everything is online now, I rarely go back to my paper recipes. When I do look for an old recipe, it's fun to see what I find. Case in point, I ran across this old beauty for Hershey's Double Chocolate Mint Dessert. I've made it many times over the years.

    Now we're dressing it up for the holidays by using brownies made with homemade chocolate syrup and adding a little crushed candy canes for additional minty goodness and crunch. Friends, I give you my Double Chocolate Peppermint Brownies.

    [Side note: I say "we" because my younger daughter is home for a few weeks and we love baking together. She's the one who designed her sister's wedding cake and her brother-in-law's groom's TARDIS cake. ]

    Hershey's Double Chocolate Mint dessert recipe card.
    My file copy of the classic Hershey's Double Chocolate Mint Dessert recipe
    Jump to:
    • Why this recipe works
    • What you need
    • How to make layered peppermint brownies
    • Questions asked and answered
    • Pro tip: how to cut brownies cleanly
    • Chocolate mint brownies are fun & festive
    • Related Recipes
    • Recipe
    • Comments

    What you need

    The basic ingredients are pantry staples: flour, sugar, eggs, butter, chocolate, and powdered sugar. Candy canes are for adding a crunchy burst of minty flavor in the filling and on the topping.

    Speaking of mint, it's important to keep in mind that peppermint extract can quickly ruin a dessert if you use too much. Start the buttercream with ¼ teaspoon of the extract, then taste to see if you'd like more. Also, remember that chilling will dampen the flavor a bit.

    You can use either homemade or store bought chocolate syrup for the brownie base. Making homemade chocolate syrup is very quick and easy, and only uses 5 ingredients. It tastes just like what you can buy at the store without all the preservatives. Sorry, Hershey's!

    a small scone
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    Double Chocolate Peppermint Brownies ingredients portioned in glass bowls on a baking pan from overhead.
    Ingredients for a festive dessert, ready to be assembled.

    How to make layered peppermint brownies

    Similar to Nanaimo Bars, this peppermint brownie recipe is made in three distinct layers. The actual hands-on work time is minimal. However, you'll want to give yourself enough time for everything to chill before moving on to the next layer.

    Step 1: Make the brownie layer

    Cream the butter and sugar together until smooth. Add the flour, eggs, and chocolate syrup and beat just until no lumps remain (photo 1).

    Collage of making the brownie batter.
    Assembling the chocolate brownie foundation layer

    Bake the brownie in an 8- x 8-inch baking pan sprayed with baking spray and lined with parchment paper at 350°F for 20 to 25 minutes (photo 2).

    Notice the binder clips on the parchment paper? That helps to keep it from drooping into the batter as it bakes.

    Cool the brownie completely in the pan by bringing it to room temperature for 30 minutes, then chill in the refrigerator for another 15 minutes.

    Collage of before & after baking brownie.
    Before and after baking the brownie layer

    Step 2: Make the peppermint buttercream layer

    Here you get to take out your aggressions on some poor, unsuspecting candy canes. Place the unwrapped candy canes into a ziplock bag and pound with a meat mallet until you have some pieces and some dust (photo 3).

    The amount will depend on your mental state, of course!

    Collage of before & after crushing candy canes.
    If you give a girl a mallet...candy cane dust appears!

    The peppermint layer is made like buttercream frosting. Beat the powdered sugar, butter, water, and peppermint extract together until smooth. If you want, stir in a few drops of red food coloring, then fold in 1 to 2 teaspoons of the crushed candy canes (photo 4).

    Collage of making peppermint buttercream.
    Upgrade the peppermint buttercream with a pink tint and crushed candy canes for added peppermint zing and crunch.

    Spread the peppermint buttercream on the chilled brownie layer and sprinkle on some additional crushed candy canes. Chill until the peppermint buttercream layer is firm (photo 5).

    Collage of spreading the peppermint buttercream on the brownie.
    Spread the buttercream onto the chilled brownie layer

    Step 3: Make the chocolate fudge topping

    The chocolate fudge topping is just dark chocolate melted with butter. The butter allows the chocolate to set more firmly than a simple chocolate ganache (photo 6).

    Collage of spreading on the chocolate topping.
    Melting the chocolate and butter for the fudge topping

    Spread the chocolate fudge on top of the chilled buttercream layer, then sprinkle on the remaining crushed candy. Chill to let the chocolate fudge layer set (photo 7).

    Collage of before & after chocolate topping sets.
    Now comes the blanket of dark chocolate and a final candy cane sprinkle.

    Step 4: Cut into squares

    Remove the brownie slab from the baking pan using the parchment paper as a sling, and cut it into sixteen 2- x 2-inch squares (photo 8).

    Collage of cutting brownie slab into squares.
    Cut the brownies into squares

    Questions asked and answered

    Here are some questions you might have...

    What's the difference between mint and peppermint extract

    Peppermint extract has menthol, which intensifies its flavor. Mint extract contains a mixture of peppermint and spearmint flavors. I prefer peppermint extract to avoid the "toothpaste taste" that spearmint can sometimes add.

    Is the brownie batter supposed to be thin?

    Not to worry! The batter for the brownie layer will be thin because the chocolate syrup contains water, something not found even in a cakey brownie recipe. The chocolate syrup gives this brownie layer deep chocolate flavor and a lighter, cake-like texture.

    Can I double the recipe for a larger pan?

    Yes! You can double the ingredient amounts and bake the brownie layer in a 9- x 13-inch baking pan for 25 to 30 minutes. Cut the brownies into 24 squares.

    Double Chocolate Mint Brownie on a cutting board board from overhead.

    Pro tip: how to cut brownies cleanly

    In order to get clean cuts when you're cutting a slab into squares or bars, dip your knife into hot water and wipe it dry between each cut. This will keep the knife from tearing the baked good from any leftover crumbs on the knife.

    Chocolate mint brownies are fun & festive

    We all know that chocolate and mint are a winning combination (witness Mint Chocolate Chunk Cookies). These Double Chocolate Peppermint Brownies are no exception.

    The crushed candy canes add a merry touch to the layers of rich chocolate brownie, cool peppermint buttercream, and fudgy chocolate topping. They really brighten a holiday dessert plate!

    Double chocolate mint brownies on a white plate with greenery & Christmas sachet on a wooden tray.

    I hope Double Chocolate Peppermint Brownies make an appearance at your holiday celebrations.

    Happy Christmas, Happy Hanukkah, Happy Kwanzaa, Happy Solstice, Happy Hogmanay, and/or Happy whatever-you-celebrate!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    Love mint? These recipes feature the bright flavor of fresh mint. And if you sign up to receive my weekly featured recipe email, I'll send you the recipe for Mint Chocolate Chunk Scones. Just click the subscribe button below. Enjoy!

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

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    Recipe

    Double Chocolate Mint Brownies on a cutting board.

    Double Chocolate Peppermint Brownies

    Tammy Spencer
    Candy canes add a minty crunch to these Double Chocolate Peppermint Brownies. With layers of cake-like brownie and peppermint buttercream topped with rich chocolate fudge and a sprinkle of crushed candy canes, you'll want to add this festive treat to your holiday dessert table!
    Adapted from Hershey’s Double Chocolate Mint Dessert
    5 from 9 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Cooling Time 1 hr 45 mins
    Total Time 2 hrs 35 mins
    Course Dessert
    Cuisine American
    Servings 16 squares
    Calories 239 kcal

    Equipment

    • 8- x 8-inch baking pan
    • baking spray
    • parchment paper
    • meat mallet
    • serrated knife
    • hand mixer
    • sifter
    • small offset spatula
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the brownie

    • ½ cup granulated sugar
    • ¼ cup unsalted butter, softened
    • ½ cup all-purpose flour
    • 2 large eggs, at room temperature
    • ¾ cup chocolate syrup, homemade or store bought, see Recipe Notes

    For the peppermint buttercream

    • 8 small candy canes, crushed
    • 1 cup powdered sugar, sifted
    • ¼ cup unsalted butter, softened
    • 1½ teaspoons water
    • ¼ to ½ teaspoon peppermint extract, or to taste, see Recipe Notes
    • 3 drops red food coloring, optional

    For the chocolate fudge topping

    • 3 ounces dark chocolate, chopped, or chocolate chips (½ cup)
    • 3 tablespoons unsalted butter

    Instructions
     

    • Make the brownie base: Preheat the oven to 350 °F. Spray an 8- x 8-inch baking pan with baking spray, line with parchment paper, then spray the paper.
    • In a medium bowl, cream the butter and sugar together until smooth. Add the flour, eggs, and chocolate syrup and mix just until no lumps remain (the batter will be thin).
    • Pour the batter into the prepared pan and bake for 20 to 25 minutes or until top springs back when lightly touched (the top may still appear wet).
    • Cool the brownie completely in the pan by bringing it to room temperature for 30 minutes, then chill in the refrigerator for another 15 minutes.
    • Make the peppermint buttercream layer: While the brownie layer is chilling, place the unwrapped candy canes into a ziplock bag and pound with a meat mallet until crushed.
    • Sift the powdered sugar into a small bowl. Add the butter, water, and peppermint extract and beat until smooth.
    • If desired, stir in the red food coloring. Add 1 to 2 teaspoons of crushed candy canes to the buttercream and mix until well combined.
    • When the brownie layer is thoroughly chilled, spread the buttercream evenly on top with a small offset spatula. Sprinkle on additional crushed candy canes. Chill the cake until the buttercream layer is firm, about 30 minutes.
    • Make the chocolate fudge topping: In a small microwave-proof bowl, melt the chopped chocolate with the butter on HIGH for about 60 to 90 seconds or until the chocolate is mostly melted. Stir until the mixture is smooth.
    • When the buttercream layer is firm, pour on the chocolate mixture and spread it evenly using a small offset spatula. Sprinkle on the remaining crushed candy canes. Chill the dessert until the chocolate fudge is set, about 30 minutes.
    • Remove the brownie slab from the baking pan using the parchment paper as a sling and cut it into sixteen 2- x 2-inch squares. In order to get clean cuts, dip a serrated knife into hot water and wipe dry between each cut.
    • Store the squares in an airtight container in the refrigerator for up to a week. Serve them chilled for the best texture, and enjoy the minty goodness!
    • For longer storage, wrap the chilled squares in two layers of plastic wrap, then a layer of foil (or put in a ziplock bag) and keep in the freezer. Allow them to defrost on the counter for 30 minutes before serving.

    Notes

    Making homemade chocolate syrup is very quick and easy, and only uses 5 ingredients. It tastes just like what you can buy at the store without all the preservatives.
    Peppermint extract can quickly ruin a dessert if you use too much. Start the buttercream with ¼ teaspoon of the extract, then taste to see if you'd like more. Also, remember that chilling will dampen the flavor a bit.
    You can doubled the ingredient amounts and bake the brownie layer in a 9- x 13-inch baking pan for 25 to 30 minutes. Cut the brownies into 24 squares.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 squareCalories: 239 kcalCarbohydrates: 35 gProtein: 2 gFat: 12 gSaturated Fat: 7 gCholesterol: 42 mgSodium: 29 mgPotassium: 82 mgFiber: 1 gSugar: 27 gVitamin A: 274 IUCalcium: 12 mgIron: 2 mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Shira Spencer says

      December 20, 2019 at 8:26 am

      5 stars
      Always a crowd pleaser!

      Reply
    2. Ella says

      December 29, 2019 at 12:36 pm

      5 stars
      Where have these been all my life? Definitely a new holiday staple!

      Reply
    3. Taylor says

      January 12, 2020 at 2:26 pm

      5 stars
      Mint chocolate is always a great combination, and using buttercream and ganache? These are dangerous!

      Reply
    4. Amy Grace says

      June 02, 2020 at 10:41 am

      5 stars
      These were delicious! I wonder how they would work if you did them as chocolate orange with that orange extract you've talked about!

      Reply
      • Tammy says

        June 02, 2020 at 10:43 am

        Oooh...neat idea! If you try it, please let me know how it goes 😉

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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