Indulgent squares with chocolate, peppermint, and cookie topping—perfect for festive gatherings or sweet moments.
# Components:
→ Chocolate Cake Base
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, melted
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk
→ Peppermint Cream Layer
10 - 1 1/2 cups powdered sugar
11 - 1/4 cup unsalted butter, softened
12 - 2 tablespoons whole milk
13 - 1 teaspoon peppermint extract
14 - Green food coloring, optional
→ Cookie Crumble Topping
15 - 1 cup chocolate sandwich cookies, roughly crushed
16 - 1/2 cup peppermint candies, crushed
17 - 1/4 cup mini chocolate chips
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper and lightly grease.
02 - In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
03 - In a separate bowl, whisk melted butter, eggs, and vanilla extract. Incorporate this into the dry ingredients along with the milk, stirring until just combined.
04 - Pour batter into the prepared pan and spread evenly. Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
05 - Beat powdered sugar and softened butter until smooth. Add milk, peppermint extract, and food coloring (if using); beat until creamy and spreadable.
06 - Spread the peppermint cream evenly over the cooled cake base.
07 - Sprinkle crushed cookies, crushed peppermint candies, and chocolate chips over the cream layer, pressing lightly to adhere.
08 - Chill in the refrigerator for at least 30 minutes to set. Cut into 16 squares and serve.
