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.
Servings: 24 Brownies
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: Prepare brownie mix as directed, stir in chocolate peppermint chunks, and bake in a foil-lined 9x13 pan. Immediately sprinkle marshmallows on top and bake for 2 minutes to soften.
- Peppermint Marshmallow Layer: Spread softened marshmallows over brownies, sprinkle with peppermint bark chunks, and let cool. Refrigerate until ready to frost.
- Frosting: Beat butter and cream cheese until smooth. Mix in vanilla or peppermint extract and powdered sugar until thick. Add pink gel coloring if desired.
- Spread frosting over the cooled marshmallow layer and top with crushed peppermint.
- Freeze until set, then serve.
Notes
2 inch brownies make 24 brownies