Indulge in the ultimate holiday treat with these Peppermint Bark Brownies! Rich Fudgy chocolate brownies topped with dark chocolate ganache and swirls of creamy white chocolate and crushed candy canes.Perfect for holiday gatherings, gifting, or simply treating yourself!
These peppermint bark brownies just look and taste like the holidays! Fudgy chocolaty brownies full of gooey chocolate chips, and then topped with white chocolate and a generous sprinkle of peppermint candy on top of the brownies. So Gooey and delicious!
Chocolate and peppermint are a quintessential flavor combination during the holidays, and these Peppermint Bark Brownies taste just like biting into peppermint bark. Fudgy brownies with a layer of dark chocolate ganache swirled with white chocolate and crushed peppermint candy.Whether baking for a party, a gift exchange, or enjoying a cup of hot cocoa, these brownies will be a holiday hit!
If you love chocolate and mint together as much as I do you will love my Chocolate peppermint kiss cookies, andes mint brownies or peppermint mocha cookies.
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Why You’ll Love This Recipe
- Perfect for Peppermint Fans: These brownies combine the best of both worlds—gooey, rich chocolate brownies topped with the irresistible flavors of white chocolate peppermint bark, making them a dream dessert for any peppermint lover
- Festive Flavor: The rich, chocolatey fudgy brownie base pairs perfectly with the sweet crunch of peppermint bark, making this a holiday must-have.
- Easy to Make: Made with simple ingredients and minimal prep, these brownies are perfect for any skill level.
- Crowd-Pleasing: Both kids and adults love these brownies, making them ideal for parties or gifting.
- Customizable: Adjust the peppermint topping or add mix-ins to make it your own.
- The Fudgiest Brownie: This recipe starts with my classic fudgy brownie recipe, and then we take it up a level for the holidays. These brownies are perfect for those who love all things peppermint and chocolate.
Ingredient Notes
For the brownies:
- Chocolate: For best results use high-quality semi-sweet or dark chocolate chips for a luxurious, rich flavor. You can also use chopped chocolate bars.
- Butter: Unsalted butter is preferred for control over the salt content. If you’re salted butter make sure to skip the salt in the dry ingredients.
- Granulated Sugar: Granulated white sugar provides sweetness and a chewy texture to the brownies.
- Light Brown sugar: You can also use dark brown sugar in place of light brown sugar.
- Cocoa Powder: I like to use dutch-processed cocoa powder.You can use regular unsweetened cocoa powder as well.
- Eggs: Use large eggs at room temperature for even mixing and to achieve the perfect fudgy texture.
- Flour: All-purpose flour creates the structure for the brownies.
- Vanilla Extract: Pure vanilla extract complements the chocolate flavour.
- Kosher Salt: A pinch of salt enhances the other flavors in the brownies.
- Peppermint Extract: A little bit of peppermint extract goes a long way so be measure carefully.
For the Peppermint Bark Layer:
- White Chocolate: Use high-quality white chocolate for smooth melting. Make sure you find one that is of high quality with no added vegetable oils.
- Whipping cream: You will need heavy cream with minimum 35% milk fat to make the chocolate ganache.
- Peppermint Candies or Candy Canes: Crushed for a festive topping.
- Peppermint Bits: I like using a combination for andes peppermint bits and crushed candy canes for the topping. You can use both or either one based on your preference.
Step-by-Step Instructions
Here is how to make and bake these easy peppermint bark brownies recipe. This recipe uses a stand mixer with a paddle attachment or a large mixing bowl an electric hand mixer. Start by greasing and lining an 8*8 inch square pan with parchment paper, leaving a 2 inch overhang on the sides.
Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2:Melt butter and chocolate. Melt the chocolate and butter in a double boiler, large heatproof bowl placed over a medium saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly.
Step 3: Beat eggs and sugar. In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
Step 4: Add the melted chocolate. With the mixer on medium speed beat the melted chocolate and butter mixture into the eggs. Slowly add the peppermint extract.
Step 5:Add the dry ingredients. Stir in the flour, cocoa powder and salt making to the wet ingredients making sure not to over mix the batter.
Step 6:Pour the batter. Pour the brownie batter into the prepared baking pan, smoothing the top with the back of a spoon or offset spatula.
Step 7:Bake. Bake the brownies for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.Set aside to cool completely.
Peppermint Bark Layer
Step 1:Make the ganache.Place chopped dark chocolate in a heat proof medium bowl. Heat cream in a small saucepan over medium-low heat until it comes to a simmer or heat it in the microwave, then immediately pour it over the chocolate in the bowl.
Step 2:Melt White Chocolate: In a microwave-safe bowl, melt white chocolate chips in 20-second intervals, stirring until smooth. Pour the ganache over cooled brownies.
Step 3:Make chocolate swirls. Pour the melted white chocolate over the chocolate ganache and swirl using a butter knife or toothpick.
Step 4:Add Toppings: Sprinkle the crushed peppermint candies (candy canes) evenly over the white chocolate.
Step 5:Chill: Refrigerate for 30-60 minutes or until the ganache layer is set.
Lift the brownies from the pan using the parchment paper overhang and cut into pieces using a sharp knife. Enjoy!
Tips & Tricks
- Line Your Pan: Buttering the sides of the pan and lining with parchment will keep it from sticking to the pan and making it easier to remove once baked.
- Don’t Overbake: Keep an eye on the brownies as they bake; slightly underbaking ensures a fudgy texture.
- Cool Completely: Let the brownies cool fully before adding the ganache and white chocolate layer to prevent melting.
- Use room temperature ingredients: Always make sure ingredients like butter, eggs, milk, etc. are at room temperature before baking. This ensures they’ll incorporate into the batter more easily and leads to overall better texture.
- Let the brownies cool completely before slicing: You can also chill in the fridge for 2 hours before slicing to get those nice clean slices. Use a hot dry knife to get sharp squares.
FAQs
Yes! Use your favorite boxed brownie mix and add the peppermint bark layer on top for an easy shortcut.
Although I have not tested this recipe with gluten free flours you can try to substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Absolutely! Fold ½ cup of semi-sweet chocolate chips into the batter for extra chocolatey brownies.
These brownies can be made up to 3 days in advance and stored in an airtight container.
The main reasons why these would turn out dry is if they are over-baked, over-mixed, or you used too much flour. Brownies usually take no more than 25 minutes to cook if baked in a metal 8×8-inch pan. Measure the flour accurately too because too much flour will make them dry.
Yes, but it will change the flavor profile. For the classic peppermint bark taste, stick to white chocolate.
Storage & Freezing
Storage:
- Store these peppermint bark brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week.
Freezing:
- They can be frozen for up to 3 months. Thaw at room temperature or in the fridge before serving.
- Freeze brownies in a single layer on a baking sheet until firm, then transfer to an airtight container.
More Brownie Recipes To Try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe
Peppermint Bark Brownies
Equipment
- 8 inch square pan
- Stand Mixer
Ingredients
For the brownies:
- 6 oz semi-sweet or bittersweet chocolate chopped
- ½ cup unsalted butter
- 3 large eggs room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ tsp pure peppermint extract
- ½ cup all-purpose flour spooned and leveled
- ⅓ cup dutch processed cocoa powder spooned and leveled
- ½ teaspoon salt
For the peppermint bark layer
- 1 cup dark chocolate chunks
- ½ cup heavy whipping cream
- ½ cup peppermint bits
- ⅓ cup white chocolate chips
Instructions
Make the brownies
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture and peppermint extract to the whipped eggs and sugar.
- With the mixer on low stir in the flour, cocoa powder and salt until until no dry spots remain, making sure not to over mix the batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let cool on a wire rack.
Make the peppermint bark layer
- Make the ganache. Place chopped dark chocolate in a medium bowl. Heat cream in a small saucepan over medium-low heat until it comes to a simmer or heat it in the microwave, then immediately pour it over the chocolate in the bowl. Cover and let stand for 2 minutes. Stir the chocolate and cream until the mixture is homogeneous.
- Pour the ganache over the cooled brownies let set for about 20 minutes.
- Once the ganache it is a bit set, melt the white chocolate chips and spoon it randomly over the ganache, then swirl it in with a skewer or butter knife.
- Sprinkle crushed peppermint bits over top and then refrigerate until set. Slice into squares and serve!
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