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Peppermint Crunch Buttercream Marshmallow Brownies
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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.
Course: Dessert
Keyword: brownies, buttercream, christmas, frosting, marshmallow, peppermint, white chocolate
Calories:
Author: Kim Lange

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 ¼ 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