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Peppermint Bark Brownies Recipe

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3.8 from 6 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://marthatasty.com/peppermint-bark-brownies-recipe/