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Ultimate Fudgy Layered Peppermint Brownies with Cream Cheese Swirl

A close-up of a rich, layered peppermint brownies slice topped with crushed candy canes.
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Make decadent, fudgy peppermint brownies featuring a rich chocolate base, a cool cream cheese peppermint swirl, and a crunchy candy cane topping. This layered holiday dessert is perfect for cookie exchanges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 teaspoon peppermint extract (for swirl)
  • 1/2 cup crushed candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract and 1 teaspoon of peppermint extract.
  4. Sift the cocoa powder and flour into the wet ingredients. Mix until just combined; do not overmix. This forms the brownie base.
  5. Press two-thirds of the brownie batter evenly into the prepared pan.
  6. In a separate bowl, beat the softened cream cheese, powdered sugar, and 1/4 teaspoon of peppermint extract until smooth.
  7. Drop spoonfuls of the cream cheese mixture over the brownie base. Drop the remaining one-third of the brownie batter over the cream cheese layer.
  8. Use a knife or skewer to gently swirl the layers together to create a marbled effect.
  9. Bake for 25 to 30 minutes. The edges should look set, but the center should still be slightly fudgy.
  10. Remove the pan from the oven and immediately sprinkle the crushed candy canes evenly over the top.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
  12. Cut into squares.

Notes

  • For the fudgiest texture, avoid overbaking. A toothpick inserted near the center should come out with moist crumbs attached, not completely clean.
  • You can use peppermint oil instead of extract, but use it sparingly as it is stronger.
  • If you do not have candy canes, you can use peppermint candies or a light dusting of crushed peppermint bark.

Nutrition

Find it online: https://fooddexterity.com/fudgy-layered-peppermint-brownies/