Peppermint Layer Brownies

I was never a big fan of the chocolate and mint combination, until I made my own fresh mint ice cream. The intense, smooth and refreshing flavor from the fresh mint picked from my garden was out of this world, nothing like the overwhelming taste from commercial products. Ever since then I find mint and dark chocolate especially, to be a delightful combination.
I’ll admit it was quite a risk for me to make these for Christmas, as my family are ones for traditional flavors rather than contrasting ones of these Peppermint Layered Brownies, but I had all the ingredients at hand and felt it was necessary to make dessert that would satisfy my holiday sweet tooth, considering pie was out this holiday. Sure enough, these small brownie bites were tried, tested and approved but left all for me, and with no complaints!  

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Peppermint Layered Brownies

Ingredients {Makes 25 mini brownies or 50 triangle bites}

1/2 cup – Unsalted Butter {melted, room temperature}

1 cup – Granulated Sugar

2 large – Eggs

1 teaspoon – Pure Vanilla Extract

1 teaspoon – Pure Peppermint Extract

1/2 cup – All-Purpose Flour

1/3 cup – Unsweetened Cocoa Powder

1/4 teaspoon – Salt

1/4 teaspoon – Baking Soda

2/3 cup – Bittersweet Chocolate {I used chips, but you can also use a coarsely chopped block}

Peppermint Layer 

2 cups – Confectioner’s Sugar {sifted}

1 1/2 tablespoons – Unsalted Butter {room temperature}

3 tablespoons – Evaporated Milk {I boiled 6 tablespoons of milk until it reduced to half the amount}

1/4 teaspoon – Greek Yogurt 

1/4 teaspoon – Pure Vanilla Extract

1/4 teaspoon – Pure Peppermint Extract

Chocolate Ganache Layer

4 ounces – Bittersweet Chocolate {I used chips, but you can also use a coarsely chopped block}

3 to 4 tablespoons – Heavy Cream {add enough to your melted chocolate, so that it is thick but still runs}

Candy Canes {chopped for topping}