Chocolate and peppermint are such a delicious combo and, while it’s synonymous with Christmas, it works all year round. That, and the fact that it’s totally fudgy and rich, is why I love this Peppermint Brownie Tart. At the right time of year it puts me in a festive mood but I’ll happily devour it any time.

Birdseye view of a chocolate tart cut into 8 slices sitting on a concrete bench top

I wrote a whole post about how to make perfect brownies for you because it’s very subjective but, truth be told, while I like them more on the fudgy side, I’ll eat brownie any which way. As long as they’re rich, chocolatey and dense, that’s enough for me.

Well, if you’re also of the fudgy brownie team, and you like peppermint then this Peppermint Brownie Tart is definitely for you.

There are 3 components that make up this tart.

  1. Easy chocolate cookie crust – which is a combination of cookie crumbs and butter
  2. A peppermint brownie centre – fudgy chocolate brownie spiked with peppermint extract
  3. A peppermint ganache – made using just dark chocolate, cream and peppermint extract.

I top this tart off with some crumbled up peppermint candy and if you wanted to make this really festive, you could use candy canes instead.

closeup side shot of a slice of chocolate brownie tart

The Simplest Chocolate Cookie Crust

The crust uses just two ingredients – chocolate biscuits / cookies and butter. I use Arnotts Choc Ripple biscuits for this one but you use whatever your favourites are. The recipe is based on a cookie that isn’t cream filled but if you want to use Oreos or similar, just use half the amount of butter the recipe calls for and it will work perfectly.

Brownies Made From Scratch

Brownies made from scratch are so so easy. There’s absolutely no need to buy a packet mix when you can just take a bunch of ingredients that I’m betting you already have on hand and mix them together in a bowl. Seriously that’s it.

The dry ingredients are flour, cocoa, sugar and salt while the wet ingredients are eggs, milk and melted butter. If you have those, you have yourself a batch of brownies and it takes no more effort than mixing it together in a bowl.

Many of my brownie recipes include real melted chocolate in them, like these Chocolate Caramel Brownies or even these Chocolate Marshmallow Brownies and I do that for an intense chocolate flavour. This recipe doesn’t but you don’t need it to make chocolatey fudgy brownies – you can see how dense and fudgy these are in the photos.

This recipe, of course, includes a nice dose of peppermint extract too give us that classic mint chocolate flavour.

Birdseye view of 6 slices of chocolate tart on a concrete background with a cake slice to the side

Tips for Chocolate Peppermint Ganache

Before I started baking and cooking, ganache always sounded scary to me – probably because I thought of it as a fancy word and anything fancy must be difficult right?! Nope.

  • I use my favourite eating chocolate when making ganache (Cadbury old gold 50% or 70%). Basically, you want a good quality dark or semi-sweet eating chocolate – so no compound chocolate and test the chocolate flavour by eating a piece. Tough job but someone’s got to do it.
  • Chop it up quite finely, then heat some cream until it’s steaming and pour it over. Always give the chocolate a shake to settle it beneath the hot cream and always let it sit to soften before stirring it to a smooth ganache.
  • Again with this ganache, we spike it with peppermint extract and tadaaa! Chocolate peppermint ganache. Try not to eat it all straight out of the bowl.

Can You Make This Tart Ahead of Time?

Yes, you can. This brownie tart will keep well for 3 days in an airtight container in a cool spot – up to 4 days in the fridge. You can easily make this the day before, then bring it to room temperature to serve.

It’s also very portable, making it great for picnics – it’s very easy to eat even without a plate as it isn’t crumbly at all.

Brownies really are the ultimate easy, rich, delicious, portable dessert and this tart is no different. It looks gorgeous served up on a nice cake plate and keeps chocaholics satisfied during the holiday season but that classic mint and chocolate combo works so well any time, why not make it right now.

More Chocolate Peppermint Recipes You’ll Love

Closeup of a slice of chocolate brownie tart with more pieces around it

Peppermint Brownie Tart

4.43 from 7 votes
This fudgy Peppermint Brownie Tart is such a simple tart that works any time of year. Peppermint brownies sitting inside an easy chocolate cookie crust and topped with dark chocolate peppermint ganache. Less than 20 minutes of effort to chocolate peppermint bliss.
Note this recipe requires setting time for the ganache.

Ingredients

FOR THE CHOCOLATE COOKIE CRUST

  • 250 g chocolate cookies, not cream-filled (or see notes)
  • 100 g unsalted butter, melted (3.5oz)

FOR THE BROWNIE CENTRE

  • 1 cup plain (all-purp) flour (130g / 4.5oz)
  • 50 g unsweetened cocoa (notes)
  • ¼ teaspoon salt
  • 100 g dark brown sugar (½ cup packed / 3.5oz)
  • 100 g white granulated sugar (½ cup / 3.5oz)
  • 2 large eggs
  • cup unsalted butter, melted (160g / 5.6oz)
  • 2 tablespoons milk
  • 2 teaspoons peppermint extract

FOR THE PEPPERMINT GANACHE

  • cup cream (80ml)
  • 70 g dark chocolate, chopped (2.5oz)
  • ½ teaspoon peppermint extract
  • 3 peppermint candies (like XXX Mints)

Instructions
 

FOR THE CHOCOLATE COOKIE CRUST

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease and line the base of an 8 inch loose-bottomed fluted tart tin with baking paper. Place the tart tin on top of a cookie tray.
  • In a food processor or blender (or in a plastic bag using a rolling pin) crush up the cookies to fine crumbs. Add the melted butter and mix well, then press the mixture into the tart tin right up the sides.

FOR THE BROWNIE CENTRE

  • Mix together the flour, cocoa and salt in a large bowl with a whisk to distribute everything evenly. Add both sugars and mix well.
  • Make a well in the centre and add the eggs, butter, milk and peppermint extract then use a handheld beater or mix by hand until combined.
  • Pour it into the cookie crust and level it out with a spatula.
  • Bake for 25-28 minutes until the top is dry and not wobbly. A toothpick should come out still looking a little sticky but not wet.
  • Allow it cool completely in the tart tin before topping with the ganache

FOR THE PEPPERMINT GANACHE

  • Tip the chopped chocolate into a small bowl.
  • Heat the cream in a small saucepan over low heat, swirling every so often until bubbles just start to show around the edge.
  • Pour the hot cream and peppermint extract over the chocolate, then give the bowl a gently shake to make sure the chocolate is submerged. Leave it for 3 minutes.
  • Stir to a smooth, glossy ganache. If after stirring really well there are pieces not melting, just heat in the microwave for 10 seconds and stir again. This just means the chocolate pieces may have been a little big to melt properly.
  • Pour the ganache into the centre of the tart, then spread out with a spatula.
  • Let it set in the fridge at least 2 hours.
  • Use a mortar and pestle to break the peppermint candies into small crumbs, then sprinkle over the top of the tart.

Notes

Equipment used: 8 inch round fluted tart tin, cookie tray, handheld beater
  1. I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide)
  2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
  4. I use Arnotts Choc Ripple biscuits for the base but any plain chocolate cookie will work. If you want to use cream-filled cookies, like Oreos, cut the butter by half.
  5. I like to use dutch processed cocoa for it's dark colour but any unsweetend cocoa will work in this recipe.
  6. You can make a peppermint crumb from scratch if you. Take ¼ cup icing / powdered sugar, ½ teaspoon peppermint extract and 1 teaspoon water. Mix it together then roll or press it out thinly between two sheets of baking paper, then allow to dry at room temperature before crumbling (drying can take a few hours).
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closeup side shot of a slice of chocolate brownie tart