Indulge in Irresistible Peppermint Shortbread Brownie Layer Bars

These Irresistible Peppermint Shortbread Brownie Layer Bars combine rich chocolate with minty freshness, making them a perfect dessert for the holidays.

Prep Time20

Cook Time35

Cooling Time30

Total Time1 25

Course: Dessert

Cuisine: Holiday

Keyword: bars, brownie, Dessert, holiday baking, peppermint, shortbread

Servings: 12 bars

Calories: 250kcal

Equipment

9x13 inch baking dish
Mixing bowls
Whisk
spatula

Ingredients

For the Shortbread Base

1 cup Unsalted Butter Softened to room temperature
1/2 cup Granulated Sugar Essential for sweetness
2 cups All-Purpose Flour Sifted for a lighter finish

For the Brownie Layer

1/2 cup Unsalted Butter Melted
1 cup Brown Sugar Light or dark works well
1/3 cup Cocoa Powder High-quality for deep flavor
2 large Eggs
1 teaspoon Peppermint Extract For minty freshness
1/2 cup All-Purpose Flour Don't overmix

For Topping

1 cup Candy Canes Crushed for topping

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large mixing bowl, cream the softened unsalted butter with granulated sugar until light and fluffy. Gradually sift in the all-purpose flour, mixing gently until a soft dough forms.
Transfer the prepared dough to your greased baking dish, pressing it evenly across the bottom. Bake until golden brown, about 15-20 minutes.
In another bowl, mix the melted unsalted butter with brown sugar. Stir in cocoa powder, followed by eggs and peppermint extract. Gently fold in the 1/2 cup of flour until just combined.
Pour the brownie batter over your baked shortbread layer and bake for 25-30 minutes, until a toothpick inserted comes out clean.
Let it cool completely in the pan before cutting into squares and sprinkle with crushed candy canes.

Notes

For maximum freshness, store in an airtight container. These bars can be made ahead of time for better flavor.