Print
peppermint crunch brownies

Peppermint Crunch Brownies

The Easiest Peppermint Crunch Brownies made with two kinds of Andes Mints Baking chips to create a peppermint bark topping on the perfect brownie.

Author Kami - NoBiggie.net

Ingredients

For the Brownies:

  • 2 sticks unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 2 cups flour
  • 4 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

For the Peppermint Crunch top layer

  • 1/4 bag Andes Mints Peppermint Crunch Baking Chips (use the 10oz. size bag)
  • 1/4 bag Andes Mints Creme De Menthe Baking Chips (use the 10oz. size bag)
  • 3 small candy canes crushed

Instructions

To make the Brownies:

  1. Preheat oven to 350F.

  2. In a large bowl mix all the brownie ingredients together. Bake for 30 minutes or until a wooden skewer inserted into the center comes out clean.

To make the Peppermint Crunch Topping:

  1. While the brownies are still warm from the oven, add about 1/4 of the bag of the Andes peppermint crunch baking chips over the top. They will start to melt from the heat of the brownies. Take a butter knife and spread the chips all over the top of the brownies like frosting.

  2. Next layer on the Creme De Menthe baking chips (about 1/4 of the bag). Let them melt a little from the warmth of the brownies and then spread them like frosting over the pink layer.

  3. While the top layer is still warm and not yet set, sprinkle with crushed candy canes.

  4. Let the two layers set. This can take an hour or more (best overnight). Cover the top of the baking dish with plastic wrap making sure not to touch the frosted top of the brownies. The two layers together make a thin peppermint bark layer.

  5. Serve with whipped cream, more crushed candy canes, pink peppermint ice cream and homemade hot fudge.