If you’re craving a festive treat that combines fudgy chocolate goodness with a refreshing peppermint twist, you’re in for a real delight with this Peppermint Bark Brownies Recipe. These brownies are perfectly moist and rich, topped with a creamy white chocolate peppermint bark that adds a delightful crunch and a burst of holiday cheer. Whether you’re baking for a cookie exchange or simply treating yourself to a cozy day in, this recipe brings together classic flavors in such a wonderful way that it’s bound to become a favorite in your dessert rotation.
Ingredients You’ll Need
These ingredients are simple yet carefully chosen to create the perfect textures and flavors in both the brownie base and the peppermint bark topping. Each component plays an essential role—from the melted butter lending richness to the peppermint extract delivering that invigorating minty aroma.
- 11 tbsp salted butter, melted and slightly cooled: This adds a velvety richness and keeps the brownies moist.
- 1/4 cup light brown sugar: Brings subtle caramel notes and helps with chewy texture.
- 1 cup white sugar: Provides sweetness and structure to the brownies.
- 2 large eggs: Bind everything together and give the brownies a perfect cakey density.
- 1 tsp vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
- 4 oz semi-sweet chocolate, melted: The chocolatey heart of the brownies—use chips or chopped bars.
- 3/4 cup flour, spooned and leveled: Gives the brownies just the right crumb.
- 1/3 cup cocoa powder: Provides deep chocolate flavor and color.
- 1 tsp espresso powder (optional): Intensifies the chocolate taste without adding coffee flavor.
- 1/2 tsp salt: Balances the sweetness and enhances the chocolate flavor.
- 1 1/2 cups white chocolate chips: The key to a luscious and creamy peppermint bark layer.
- 1/2 tsp peppermint extract: Gives a refreshing, aromatic mint flavor to the bark.
- 4-5 crushed candy canes: Adds crunch and festive charm as a topping.
How to Make Peppermint Bark Brownies Recipe
Step 1: Prepare the Brownie Batter
Start by preheating your oven to 350°F and get ready to mix your brownie ingredients. Whisk together the melted butter, white sugar, and brown sugar until everything is glossy and smooth. Then, beat in the eggs and vanilla extract until these are fully combined. Gently fold in the melted semi-sweet chocolate for that luscious fudgy texture everyone loves.
Step 2: Combine the Dry Ingredients
In a separate bowl, mix together the flour, cocoa powder, espresso powder if you’re using it, and salt. This dry blend will add depth to the brownies’ chocolate flavor. Slowly add the dry ingredients to the wet mixture and stir just until no flour streaks remain—be careful not to overmix to keep your brownies tender and moist.
Step 3: Bake the Brownies
Pour the batter into an 8×8-inch baking pan lined with parchment paper for easy removal later, and lightly grease the parchment. Bake for 22 to 26 minutes until the edges are set and a toothpick inserted in the center comes out mostly clean but still a little moist. This ensures the fudgy bite that makes brownies so irresistible.
Step 4: Create the Peppermint Bark Layer
While the brownies are cooling (but still a bit warm), melt your white chocolate chips using short increments at 50% microwave power, stirring frequently to avoid overheating. Once mostly melted, add peppermint extract and stir until silky smooth. This careful process keeps the white chocolate creamy and perfect for spreading.
Step 5: Assemble the Peppermint Bark Brownies
Spread the melted white chocolate peppermint mixture evenly over the slightly cooled brownies. Quickly sprinkle the crushed candy canes on top for a festive crunch before the white chocolate sets. Let it cool completely at room temperature so the bark hardens nicely before cutting into squares.
How to Serve Peppermint Bark Brownies Recipe
Garnishes
For an extra touch of holiday sparkle, dust your brownies with a light sprinkle of powdered sugar or add a few whole mini candy canes on the side. You could even drizzle some melted dark chocolate over the top for a pretty, professional look. These little details make serving this treat feel extra special.
Side Dishes
Serve these brownies alongside a cup of rich hot chocolate or a warm mug of peppermint tea to enhance the minty theme. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream when you want to turn this into a decadent dessert experience.
Creative Ways to Present
Slice the Peppermint Bark Brownies Recipe into small bite-sized pieces and arrange them on a festive platter for a holiday party. Wrap individual brownies in wax paper and tie with a pretty ribbon for delightful edible gifts. You might also layer them in a clear jar with other cookie layers for a stunning dessert gift.
Make Ahead and Storage
Storing Leftovers
Store leftover peppermint brownies in an airtight container at room temperature where they’ll stay fresh for 3 to 4 days. Keeping them out of the fridge helps the white chocolate bark stay firm but not too hard, maintaining the perfect chewy and crunchy texture.
Freezing
You can freeze these brownies to enjoy later! Cut them into squares and wrap each piece individually in plastic wrap. Place the wrapped pieces in a freezer-safe container for up to 2 months. When ready to eat, thaw at room temperature for about an hour before serving.
Reheating
If you like your brownies a bit warm, simply reheat an individual square in the microwave for 10 to 15 seconds. Be careful not to overheat so the white chocolate topping doesn’t lose its lovely texture and the brownie stays moist.
FAQs
Can I use a boxed brownie mix for this Peppermint Bark Brownies Recipe?
Absolutely! Boxed brownies work just fine and can save time. Just make sure to double the white chocolate peppermint bark layer since most mixes call for a larger pan than 8×8 inches.
What if I don’t have peppermint extract?
If you don’t have peppermint extract, you can try using a small amount of crushed peppermint candies or mint flavoring, but peppermint extract strongly enhances the flavor and is highly recommended.
How do I prevent the white chocolate from seizing?
White chocolate can seize if overheated, so melt it slowly at 50% power for short increments, stirring often. You can also melt it using a double boiler for better control. Avoid adding water droplets, which can cause it to seize.
Can I use another type of chocolate for the bark layer?
This recipe shines with white chocolate because it contrasts beautifully with the rich brownie base and peppermint flavor. Dark or milk chocolate can work, but you might miss that creamy, minty bark texture and taste.
What’s the best way to cut these brownies without breaking the bark?
Use a sharp knife run under hot water and dried before slicing. Make gentle sawing motions through the bark layer, then press down firmly to cut through the brownie. Wipe the knife clean between cuts for neat pieces.
Final Thoughts
There’s something truly magical about the combination of fudgy brownies with a creamy peppermint bark topping—this Peppermint Bark Brownies Recipe captures that magic perfectly. It’s a fun project that yields impressive results whether for a holiday party or a cozy night in. I hope you enjoy making and sharing these as much as I do!
PrintPeppermint Bark Brownies Recipe
These Peppermint Bark Brownies are a festive and indulgent dessert featuring a fudgy chocolate brownie base topped with a creamy white chocolate peppermint layer and crushed candy canes. Perfect for holiday celebrations, cookie exchanges, or any mint chocolate craving, they combine rich chocolate flavor with refreshing peppermint for a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 41 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Layer
- 11 tbsp salted butter, melted and slightly cooled (157 g)
- 1/4 cup light brown sugar (45 g)
- 1 cup white sugar (213 g)
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz semi-sweet chocolate, melted (about 1/2–3/4 cup chocolate chips)
- 3/4 cup all-purpose flour, spooned and leveled (94 g)
- 1/3 cup cocoa powder
- 1 tsp espresso powder (optional)
- 1/2 tsp salt
Peppermint Bark Layer
- 1 1/2 cups white chocolate chips
- 1/2 tsp peppermint extract
- 4–5 candy canes, crushed
Instructions
- Preheat and Prepare Brownie Batter: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted butter, brown sugar, and white sugar until fully combined. Add the eggs and vanilla extract, whisking to blend everything smoothly. Melt the semi-sweet chocolate and mix it into the wet ingredients until fully incorporated.
- Combine Dry Ingredients: In a separate small bowl, mix together the flour, cocoa powder, espresso powder (if using), and salt. Gradually add the dry ingredients into the wet mixture, stirring gently until no flour streaks remain. Be careful not to overmix to keep the brownies tender.
- Bake the Brownies: Line an 8×8 inch baking pan with parchment paper and lightly grease it. Pour the brownie batter into the pan and spread evenly. Bake the brownies for 22-26 minutes until the edges are set and a toothpick inserted in the center comes out mostly clean but with some moist crumbs remaining. Remove from the oven and allow the brownies to cool slightly.
- Melt White Chocolate: While the brownies cool, melt the white chocolate chips carefully. Use a microwave-safe bowl and heat on 50% power in 20-second intervals, stirring well after each interval. When mostly melted, stir continuously to melt the remaining chips without overheating. Add the peppermint extract and stir until combined and smooth. Alternatively, use a double boiler to melt white chocolate gently.
- Assemble Peppermint Bark Layer: Spread the melted white chocolate evenly over the slightly cooled brownies before they fully cool to ensure good adhesion. Immediately sprinkle the crushed candy canes over the white chocolate layer. Allow the bark layer to set completely at room temperature before cutting.
- Cut and Serve: Use a very sharp knife warmed under hot water and wiped clean between cuts for neat slices. Use a gentle sawing motion to cut through the brittle peppermint bark, then press down to slice through the brownie layer cleanly. Avoid chilling the brownies before slicing to prevent the bark from breaking. Store the brownies at room temperature for 3-4 days.
Notes
- If short on time, use a boxed brownie mix instead of making from scratch. Double the white chocolate peppermint layer amount to cover a larger 9×13 inch pan.
- White chocolate melts easily but can seize if overheated. Heat slowly at 50% power in short intervals and stir thoroughly to prevent this. Use a double boiler if preferred.
- For clean cutting, do not chill brownies before slicing. Warm the knife under hot water and use gentle sawing motions to cut without breaking the peppermint bark.
