Peppermint Crunch Buttercream Marshmallow Brownies
This dessert has layers of the really good stuff, like rich, lush chocolate-y brownies, bursting with Ghiradelli Limited Edition Chocolate Peppermint Baking Chunks, fluffy, gooey marshmallow, melty chunks of Ghirardelli Christmas Limited Edition Peppermint Bark Squares, and lastly, a heavenly layer of cream cheese buttercream frosting with random sprinkles of crushed peppermint.
Calories:
Ingredients
Brownie Layer
- Brownie Mix for 9x13 pan + ingredients off box
- 1 cup Ghiradelli Limited Edition Chocolate Peppermint Baking Chunks
Peppermint Marshmallow Layer
- 2 cups mini marshmallows
- 5-6 Ghirardelli Christmas Limited Edition Peppermint Bark Squares broken up
Cream Cheese Peppermint Buttercream Frosting
- ½ cup unsalted butter softened
- 1 package 8 oz cream cheese, softened
- 1 teaspoon vanilla extract or 1/4 teaspoon peppermint extract not mint
- 3 cups powdered sugar plus more as needed
- Crushed peppermint to sprinkle
- drops of Pink gel food coloring
Instructions
- Preheat oven to 350 degrees.
Brownie Layer
- Make brownies as directed on box and add in the Ghiradelli Limited Edition Chocolate Peppermint Baking Chunks and transfer to a 9x13 baking pan lined with non-stick foil and bake. When done, remove from oven and immediately sprinkle the marshmallows over the brownies. Return to oven for two minutes, just to soften.
Peppermint Marshmallow Layer
- Remove from oven and immediately spread the marshmallow over the brownies, carefully.
- Sprinkle the broken chunks of Ghirardelli Christmas Limited Edition Peppermint Bark Squares over the marshmallow and let cool. The chocolate will melt into the marshmallow.
- Place in fridge until ready to frost.
Cream Cheese Peppermint Buttercream Frosting
- Using mixer, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, until smooth and creamy.
- Stir in vanilla or peppermint extract, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency. Add some pink gel food coloring to give it a pop of color and mix well.
- Spread on top of cooled marshmallow layer, then sprinkle crushed peppermint on top.
- Place in freezer for 15-20 minutes so the brownies hold together better when cutting.
Notes
2 inch brownies make 24 brownies