peppermint brownie tarts

Beanilla carries a large selection of extracts and flavorings that any chef or home cook would love. From almond to lavender the choices are extensive! Cool, refreshing and a perfect complement to rich chocolate; Peppermint, one of my personal favorites!

Peppermint brownie tarts begin with a base of chocolate fudge brownie, a middle layer of cool peppermint filling and a top layer of rich dark chocolate ganache. They are a small but decadent dessert that is easy to make and guaranteed to disappear faster than you can make them.

Peppermint Brownie Tarts Recipe

Yields 12 Tarts


4 oz. 60% chocolate
4oz. butter
1 c. sugar
3 whole eggs
½ c. flour

Peppermint Filling

2 ½ c. powdered sugar
2 tbsp. hot milk
1 1/2 tsp. peppermint extract

Chocolate Ganache

14 ounces 60% chocolate
¾ c. heavy cream


Preheat oven to 350 degrees.

Put the chocolate and butter in a microwave safe bowl, microwave 1-2 minutes. Whisk to combine. Combine the eggs and sugar into a separate bowl, whisk to combine. Combine chocolate mixture and sugar/egg mixture stir until incorporated. Sift flour into mixture and stir until all the flour is incorporated. Scoop mixture into pan sprayed mini tart pans, fill 1/3 to ½ full. Bake for 10 minutes until toothpick comes out clean. Cool and set aside to fill with peppermint and ganache.

Peppermint Icing


2 ½ c. powdered sugar
2 tablespoons hot milk
1 ½ tsp. pure peppermint extract


Combine powdered sugar, hot milk and extract, whisk until smooth


Heat heavy cream and pour over chopped chocolate. Whisk to combine.

Spread a layer of peppermint filling over the brownie still in the mini tart pans. Pour a layer of ganache over top the peppermint filling. Let set in the fridge 4-8 hours until the ganache is set. Use a small knife to remove the tart from the pan.