This post contains affiliate links, to find out more information, please read my disclaimer policy-https://www.bostongirlbakes.com/disclosure-policy/..
These white chocolate peppermint fudge brownies are decadent and rich! A perfect treat for the Holidays!
*this post contains affiliate links
So here it is. My last peppermint recipe for 2015! I can’t believe Christmas is THIS week. Is anyone ready? Nope. Me neither. I have zero presents wrapped. Cookies for a cookie swap for work I still need to make. And I am driving home 6+ hours to upstate NY to see the fam. It’s going to be a crazy week.
But let’s forget about all that and focus on these brownies….
A layer of easy no bake fudge sits on top of a dark rich cocoa brownie.
The white chocolate peppermint fudge is a cinch to make. It’s simply condensed milk, white chocolate chips, vanilla and peppermint extract mixed together. And it’s all made in the microwave. SO EASY! This fudge would be great on its own and would even make a great last minute gift for co-workers.
I decided to take it one step further and spread this fudge on top of a rich cocoa brownie. I love this recipe because it’s made with only cocoa powder. I am so not a fan of those brownie recipe that calls for like three kinds of chocolate and a cocoa powder. This brownie recipe however is made with cocoa powder. I always have cocoa powder on hand which makes this a great recipe to have in your backpocket.
A few baking tips:
- Use good quality cocoa powder. When cocoa powder is the star of the movie brownie, you want to be use a good quality cocoa powder. It really does make a HUGE difference. I’m a huge fan of this cocoa powder-Valrhona Chocolate Cocoa Powder 100% cacao 1 lb. You can use either natural or dutch process cocoa powder.
- Room Temperature is key– The no bake fudge layer gets spread on top of the brownies after they are baked. Just be sure to wait until the brownies are completely cooled.
- When making the fudge…be sure to microwave in 1-minute intervals. You want to stir in between each minute so as to not burn the chocolate. It should take no longer than 5 minutes.
If you make these you are going to need:
If you make these brownies, snap a photo and include the #bostongirlbakes so I can see it!
To keep up with what’s happening in my kitchen you can follow me on:
or simply subscribe and get new posts sent directly to your inbox!
White Chocolate Peppermint Fudge Brownies
For the Brownies
- 10 tablespoons 1 1/4 sticks unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder natural or Dutch-process
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
For the Fudge layer
- 1 12- ounce bag of white chocolate chips
- 1 14- ounce can of condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- Red food coloring optional
- Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
- Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
- Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
- Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
- Once the brownies are cool, prepare the fudge. In a microwave safe bowl, combine the chocolate chips, condensed milk, peppermint extract, and vanilla extract. Microwave in 1 minute intervals, stirring in between minute, for up to 5 minutes, until mixture is smooth. Pour over the brownies. Spread smooth. To make the red swirl, add 4-5 drops of red food coloring to the top of the fudge. Then use a knife and make criss cross motions in the fudge swirling the red food coloring.
- Allow the fudge to set, the lift the brownies out of the pan. Cut into 16 squares. Serve.
- Use good quality cocoa powder. When cocoa powder is the star of the movie brownie, you want to be use a good quality cocoa powder. It really does make a HUGE difference. I'm a huge fan of this cocoa powder-Valrhona Chocolate Cocoa Powder 100% cacao 1 lb. You can use either natural or dutch process cocoa powder.
- Room Temperature is key- The no bake fudge layer gets spread on top of the brownies after they are baked. Just be sure to wait until the brownies are completely cooled.
- When making the fudge...be sure to microwave in 1-minute intervals. You want to stir in between each minute so as to not burn the chocolate. It should take no longer than 5 minutes.
Get My Buttercream Cheatsheet!
Join the community to get the tips, tricks, and simple from scratch recipes so you can start baking delicious desserts today. PLUS I will send you my Buttercream Cheatsheet with 13 ways to flavor your buttercream!