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Peppermint Bark Brownies Recipe

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4.5 from 135 reviews

Delight in these festive Peppermint Bark Brownies, featuring a rich, fudgy chocolate base topped with smooth white chocolate and crushed peppermint candies. Perfect for holiday gatherings or a sweet peppermint treat any time of year.

Ingredients

Units Scale

Brownie Base

  • 2 large eggs
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract (optional)
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

White Chocolate Topping

  • 1 cup white chocolate chips
  • 2 teaspoons coconut oil or shortening
  • 1/3 cup crushed peppermint candies (about 12 round candy peppermints or 3-4 candy canes crushed)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with aluminum foil, then lightly grease the foil with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs until the yolks break. Add melted butter, brown sugar, white sugar, vanilla extract, and optional peppermint extract. Mix thoroughly to combine all wet ingredients.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
  4. Create Brownie Batter: Gradually add the dry ingredient mixture into the wet ingredients bowl and gently mix with a silicone spatula until just combined. Fold in the semi-sweet chocolate chips evenly throughout the batter.
  5. Bake Brownies: Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs but no wet batter. Let the brownies cool in the pan on a wire rack.
  6. Melt White Chocolate Topping: Place white chocolate chips and coconut oil in a microwave-safe bowl. Heat at half power in 30-second intervals, stirring between each until the mixture is smooth and fully melted.
  7. Top and Chill: Pour the melted white chocolate evenly over the cooled brownies, smoothing from the center outward. Sprinkle crushed peppermint candies generously on top. Refrigerate the brownies for 30-45 minutes or until the topping is set. For best results, they can be chilled overnight.
  8. Serve: Once set, slice into 12 squares and enjoy your festive Peppermint Bark Brownies!

Notes

  • Use high-quality cocoa powder for a richer chocolate flavor.
  • The peppermint extract is optional but enhances the peppermint flavor if desired.
  • For crispier peppermint topping, crush the candies into smaller pieces.
  • You can substitute shortening if coconut oil is unavailable.
  • Store leftover brownies in an airtight container in the refrigerator to maintain freshness.

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