Shortbread Peppermint Brownies
If I were to close my eyes and picture my favorite holiday dessert, these Shortbread Peppermint Brownies would materialize. They are special, they are a bit fancy and they are beautiful; aka, a perfect go-to holiday dessert.
These Shortbread Peppermint Brownies start with a shortbread crust that is light, flaky and buttery. They have a fudgy brownie middle layer that is made with melted chocolate and cake flour; a secret ingredient that makes them extra delicious. And finally, they are topped with a peppermint buttercream that is studded with crushed candy cane pieces. The brownies aren’t too peppermint forward, but enough to feel festive and flavorful.
Ingredients and Equipment Needed
These brownies can be made with either a hand or stand mixer, and you will also need a few kitchen staples, such as a saucepan to melt the butter and chocolate, a large spatula, and a 9x13 dish to bake the brownies. Plan accordingly.
As far as ingredients, the most valuable player goes to Plugrà® Premium European Style Butter. I have made versions of these brownies in the past, and genuinely, they’ve never turned out this delicious. The higher butterfat content and slow-churning process of Plugrà® Butter created a lighter, flakier shortbread crust and helped deliver a chewier brownie with a fudgy interior. Sometimes, as bakers, we forget that ingredients matter, like a quality butter or chocolate. Leveling up our ingredients can transform a dessert from good to great.
Tips and Tricks to Make Shortbread Peppermint Brownies
1.) For the shortbread, once the flour is added, mix until just incorporated. Overworking the dough can make for a tough pastry.
2.) Add the eggs to the brownie batter one at a time, mixing before each addition. I found this step critical in maintaining the integrity of the brownie texture.
3.) Choose a chocolate baking bar and NOT chocolate chips. Chocolate chips are meant to hold their shape, which affects their melting point and emulsification in baked goods.
4.) I like to use a meat mallet to crush the candy canes, but you can also use a sturdy rolling pin.
5.) Before cutting the brownies, allow them to cool completely.
Substitutions and Variations
For a fun twist, try these similar Peppermint Bark Shortbread Brownies. They are similar in taste and texture, but different in that peppermint bark is sandwiched between the brownies, and there is no frosting.
You may also like my Peppermint Bark Cake, which is also an easy and delicious holiday treat.
Final Tip
I like to serve these brownies cut into small bite size squares. It makes for an adorable presentation. Store the brownies at room temperature, covered tightly, to keep them fresh. One great thing about this dessert, is they keep well and are just as delicious second and third day.
Shortbread Peppermint Brownies
Ingredients
- 1 cup Plugrà® Premium European Style Unsalted Butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- I cup Plugrà® Premium European Style Unsalted Butter, cut into squares
- 10 ounces bittersweet chocolate
- 1 cup granulated sugar
- 3/4 cup brown sugar, packed
- 4 eggs, room temperature
- 1 tablespoon vanilla
- 1 teaspoon kosher salt
- 1 1/2 cup cake flour
- I cup Plugrà® Premium European Style Unsalted Butterr, softened
- 4 cups powdered sugar
- 1/8 teaspoon peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350 degrees F. Grease or line a 9x13 inch pan with parchment paper for easy lifting and cutting.
- Using a stand mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy. Add the flour and salt and mix until just combined.
- Press the shortbread dough evenly into the bottom of the prepared pan. Place in the freezer for 15 minutes to chill. Once chilled, bake crust for 15 minutes or until lightly golden brown. Set aside.
- Using a medium sauce pan, heat the butter and chopped chocolate over medium-low heat stirring until melted. Set aside to cool. Transfer chocolate to a stand mixer fitted with the whisk attachment. Whisk in the sugars until combined. Add eggs, one at a time, whisking well after each addition. Add the vanilla and salt and mix until combined.
- Using a fine mesh sieve, sift the cake flour over the brownie batter, into the mixing bowl. Using a spatula fold in the flour until just combined.
- Pour half of the batter into the prepared pan and using an offset spatula, spread the batter over the shortbread crust. Take the dark chocolate peppermint bark and place the squares on top of the batter in rows. Pour remaining batter on top of the chocolate, carefully spreading to cover the chocolate.
- With the oven still at 350 degrees F, bake the brownies until a toothpick inserted comes out with just a *few* crumbs, about 30-35 minutes. You don't want the toothpick too wet and gooey, but a completely clean toothpick means the brownies may not be as fudgy as desired. Let brownies cool completely before lifting parchment from the pan.
- Into the bowl of a stand mixer, beat together the softened butter and powdered sugar. Add the peppermint extract mix until incorporated. Add the heavy whipping cream in 1 tablespoon increments until desired consistency is achieved. Fold in the crushed candy cane pieces. Place the buttercream on top of cooled brownies, spreading evenly.
- Cut into squares and enjoy.
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