Layered Peppermint Buttercream & Chocolate Ganache Brownies


Let's take fudgy brownies to the next level - Christmas Edition 🎄🎅🏼🛷✨

These Layered Peppermint Chocolate Ganache Brownies are the perfect Christmas dessert that will WOW your family and friends! So, this holiday season, let's impress without the stress ;)

How to make Layered Brownies (Easy Steps Breakdown):

  1. Make the fudgy brownies. The only thing unique about this brownie recipe (besides it tasting AMAZINGLY chocolate-y) is that we use regular chocolate to replace cocoa powder. The result is a much richer and fudgy brownie!
  2. Let the brownies cool for at least 1 hour. This is essential!
  3. While you wait, make the peppermint buttercream. The beauty of this is everything is thrown into the stand mixer!
  4. Add the peppermint buttercream on top of the brownies in the pan. Use a offset spatula to evenly spread it out.
  5. Make the chocolate ganache and pour on top of the peppermint buttercream. Please make sure that the ganache is not warm. Let it cool for a few minutes, if needed. Otherwise, it could effect the texture of the buttercream.
  6. Let the brownies chill in the fridge for 20 minutes before slicing and enjoying!

TIP: Use a sharp knife to slice. Carefully place the knife over the part of the brownie you plan to slice, then press down quickly to create a perfect slice.

Why don't I use cocoa powder in brownies?

Did you know that there is modern day slavery in the chocolate industry? Me neither! Well, that was until I learned about the mission behind Tony Chocolonely! Right now, there is slavery on cocoa farms throughout West Africa as a result on the unequally divided cocoa chain. And with you help, Tony Chocolonely is fighting to stop the illegal child labor and modern slavery.

What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

Where to buy Tony Chocolonely?

They are available in most grocery stores nationwide (and internationally), but you can also check out more locations near you or shop online by clicking here.

How to store leftover brownies?

These brownies will last 2 days at room temerpature in an airtight container, and up to 1 week in the refrigerator.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Layered Peppermint Buttercream & Chocolate Ganache Brownies

Fudgy brownies with a peppermint buttercream and easy ganache to make your holiday dessert next level!



Servings: 16

For the Brownies:

  • 1 6.35oz Tony Chocolonely Dark Chocolate Candy Cane Bar
  • 2/3 cup Unsalted Butter
  • ¾ cup Granulated Cane Sugar
  • 2 large Eggs, room temperature
  • 1 tsp. Vanilla Extract
  • ¾ cup All Purpose Flour
  • 1/8 tsp. Salt

For the Peppermint Buttercream:

  • 1/2 cup Unsalted Butter, softened
  • 1 ¼ tsp. Peppermint Extract
  • 2 cups Powdered Sugar
  • 1-2 tbsp. Heavy Cream, if needed
  • (Optional) ¼ cup Crushed Peppermint

For the Milk Chocolate Ganache:

  • 1 6.35oz Tony Chocolonely Milk Chocolate Bar
  • ¼ cup Heavy Cream


For the Brownies:

  1. Preheat oven to 350F. Line an 8x8” baking pan with parchment paper, creating “sleeves” for easy removal after baking.
  2. Finely chop the chocolate bar.
  3. Add the butter to a large saucepan over medium high heat. Cook until half of the butter is melted. Remove from heat and add the chopped chocolate. Stir until all ingredients are completely melted. Set aside.
  4. In a large bowl, mix the sugar and eggs until creamy, about 1 minute.
  5. Add the chocolate mixture and vanilla extract. Whisk until combined.
  6. Add the flour and salt. Using a rubber spatula or spoon, fold all ingredients together just until combined. Be careful not to overmix the batter or the brownies may turn out cake-like. Pour into the prepared pan.
  7. Bake for 25-35 minutes, until a toothpick inserted into the center comes out with wet crumbs.
  8. Cool the brownies in the pan for 1 hour.

For the Peppermint Buttercream:

  1. In the bowl of a stand mixer, beat the butter until smooth, about 1 minute. Add the remaining ingredients and whisk on medium-high speed until light and fluffy. (Adjust texture by adding more heavy cream if too thick, and more powdered sugar if too runny.)
  2. Gently spread the peppermint buttercream on top of the cooled brownies.

For the Ganache:

  1. Finely chop the milk chocolate bar. Add to a bowl. Heat the heavy cream until hot and steam (but do NOT let it boil). Pour the hot heavy cream over the chopped chocolate and let sit for 10 minutes. Use a spoon to stir until smooth.
  2. Pour the chocolate ganache over the brownies. Chill in the fridge for at least 20 minutes before slicing into 16 slices to enjoy!

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