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! 
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}
Recipe {Adapted from How Sweet It Is}
Pre-heat oven to 350 degrees, and spray an 8×8 baking pan with non-stick spray. Sift the flour, cocoa powder, baking soda and salt into a small bowl. In a large bowl, whisk the melted butter, sugar and both extracts until smooth. Whisk in the eggs, one at a time, then fold in the flour mixture until batter is combined. Fold in chocolate chips and spread the batter into your prepared baking dish. Bake until set and there are slight crumbs on a tooth pick {about 25 minutes}. Remove and cool on a rack.
As the brownies cool, prepare the peppermint layer by beating the confectioner’s sugar, butter, milk, yogurt, and both extracts in the bowl of an electric mixer, until smooth and creamy. Spread over cooled brownies in an even layer and refrigerate until set {about 30 minutes or overnight covered with plastic wrap}.
For the ganache, heat the heavy cream until warm and pour over chocolate, stirring until totally combined, smooth and creamy. With a spatula spread an even layer over the peppermint layer, cut brownies and sprinkle with chopped candy canes. Refrigerate until ready to eat, and lasts up to a week in an airtight container.
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