If you're dreaming of a dessert that combines rich chocolate and refreshing peppermint, this Peppermint Bark Brownies Recipe is exactly what you need. Perfect for holiday gatherings or cozy nights in, these brownies offer a luscious, fudgy base topped with a glossy peppermint bark that's both festive and delicious. You'll love how they bring that cool minty crunch along with chocolatey warmth in every bite.
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What Sets This Apart
This Peppermint Bark Brownies Recipe stands out because it elegantly combines the classic fudgy brownie texture with a homemade peppermint bark topping, giving you a dessert that's festive without being overly sweet.
- Consistent Results: Clear step-by-step instructions help you avoid the dreaded dry brownie or cracking chocolate topping every time.
- Rich, Balanced Flavor: The mix of semisweet and white chocolate layers with peppermint keeps your palate intrigued and refreshed.
- Pantry-First Ingredients: Most items are staples, making it easy to whip these brownies up without a last-minute store run.
- Weeknight Friendly: Quick prep and one-pan baking let you enjoy homemade magic even on a busy evening.
Ingredient Snapshot
Choosing the right ingredients is key for these Peppermint Bark Brownies. I always recommend using fresh cocoa powder and good-quality chocolate chips to get that deep chocolate flavor with a glossy finish on top.
- Unsalted Butter: Melted for a silky batter and balanced control over salt.
- Granulated & Brown Sugar: Brown sugar adds moisture and warmth to the fudgy texture.
- Cocoa Powder (unsweetened): Use a natural or Dutch-processed cocoa for rich chocolaty intensity.
- Semisweet & White Chocolate Chips: Look for chips that melt smoothly to avoid grainy topping.
- Crushed Candy Canes: Fresh, crisp candy cane pieces add that signature peppermint crunch.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Peppermint Bark Brownies Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C). Then line a 9×9-inch baking pan with parchment paper-leave an overhang on the sides so you can lift the brownies out easily when they're done. This simple prep saves lots of cleanup hassle and helps your brownies come out in perfect squares. Take a moment here; it's the first step to success.
Step 2 - Build Flavor
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until everything looks glossy and smooth. The sugars should dissolve a bit in the warm butter, making a luscious base. Add the eggs one at a time, beating well after each to incorporate air gently-you'll notice the batter lighten slightly. Stir in vanilla extract for warmth. Then sift cocoa powder, flour, baking powder, and salt together to avoid any lumps. Fold the dry ingredients in, just until combined-overmixing risks tough brownies, so keep it tender.
Step 3 - Finish for Best Texture
Spread the batter evenly in your prepared pan with a spatula, smoothing out the top so it bakes uniformly. Bake for 25-30 minutes; you want the toothpick test to show moist crumbs but no wet batter. Let the brownies cool completely right in the pan before adding your peppermint bark topping-if it's too warm, the chocolate layers can melt messily. I like to chill them briefly to get that clean, glossy finish.
Cook's Notes & Tricks
I've made this Peppermint Bark Brownies Recipe several times, and timing is everything. Watch the toothpick closely and resist opening the oven too often to maintain moisture. The topping is delicate, so gentle spreading keeps those layers beautifully clean. If you want extra glossy chocolate, stir in a tiny bit of coconut oil while melting. Crushed candy adds festive crunch but don't crush it too fine, or it can get soggy.
- Doneness Cue: Toothpick comes out with moist crumbs-not raw batter or completely dry.
- Temperature Trick: Cool brownies thoroughly before topping to prevent melting layers.
- Make-Ahead Move: Feel free to bake brownies a day ahead and add topping just before serving.
- Avoid This Pitfall: Don't overmix the batter; it will lead to cakey, less fudgy texture.
Serve & Enjoy
Finishing Touches
Once the peppermint bark is set, slicing these brownies with a warm knife is key. Run your knife under hot water and dry it off before each cut. This niques slicing ensures clean edges without cracking the chocolate topping, making your presentation shine whether it's for a holiday party or after-dinner treat.
Pairs Beautifully With
These brownies pair wonderfully with a glass of cold milk or a hot cup of peppermint tea to echo that minty note. For a grown-up twist, try serving with a dollop of whipped cream and a drizzle of dark chocolate sauce. The balance of creamy, crunchy, and cool is just irresistible.
Simple Plating Wins
I like to scatter extra crushed candy canes around the plate or serve these on a rustic wooden board for effortless charm. Even stacking a few pieces on a festive napkin can turn casual snacking into a special moment. You'll get compliments before anyone even takes a bite.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover peppermint bark brownies in an airtight container at room temperature for up to 3 days. If your kitchen gets warm, the fridge is best to keep that peppermint bark firm and prevent melting. Expect the brownies to remain fudgy, though the chocolate topping might firm up a bit more when chilled.
Freezing Tips
Yes, these freeze well! Wrap brownies tightly in plastic wrap and foil and freeze up to 2 months. Thaw completely in the fridge to preserve topping texture; thawing at room temp can soften the peppermint bark too much. If you're short on time, defrost in the microwave gently on low power.
Reheating Peppermint Bark Brownies Recipe Without Drying Out
For a warm treat without dryness, microwave individual brownies for 10-15 seconds; the topping will soften just enough. Or warm in a 300°F oven wrapped loosely in foil for 5-7 minutes. Avoid overheating, which dries the fudgy brownie base. An air fryer at low temp (about 275°F) also works beautifully for a quick warm-up with no fuss.
Frequently Asked Questions
Yes, but peppermint oil is much more concentrated than extract. Use it sparingly-start with a drop and adjust carefully to avoid overpowering the chocolate.
Make sure brownies are fully cooled before spreading chocolate. Also, melting chocolate gently and spreading it smoothly ensures an even layer that sets without cracking.
Absolutely! Swap the all-purpose flour for a gluten-free flour blend with xanthan gum. Just watch the batter texture and baking time, which may vary slightly.
Crushed peppermint candies work well, or try finely chopped peppermint chocolate bars. For festive flair, you can also top with crushed toffee or mini marshmallows.
Final Thoughts
Making the Peppermint Bark Brownies Recipe is one of those rewarding kitchen adventures that feel festive and taste indulgent. I love how a few simple ingredients come together to make something that's both nostalgic and surprisingly elegant. Whether it's holiday season or you simply crave a minty chocolate fix, this recipe is a reliable favorite you'll return to again and again. Give it a go-you've got delicious success waiting just around the corner.
PrintFull Recipe
Peppermint Bark Brownies Recipe
Deliciously rich peppermint bark brownies combining fudgy cocoa brownies with layers of semisweet and white chocolate topped with crushed peppermint candies for a festive treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder (unsweetened)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Peppermint Bark Topping Ingredients
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- ½ teaspoon peppermint extract
- ½ cup crushed candy canes or peppermint candies
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the Brownie Batter: In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract. Sift together cocoa powder, flour, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Bake the Brownies: Transfer the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Allow the brownies to cool completely in the pan.
- Prepare the Peppermint Bark Topping: Melt semisweet chocolate chips in a microwave-safe bowl, stirring every 15 seconds until smooth. Spread evenly over the cooled brownies. Let set for 5 minutes. Melt white chocolate chips in the same manner, stir in peppermint extract, then spread evenly over the semisweet chocolate layer.
- Add the Finishing Touch: Sprinkle crushed candy canes over the white chocolate layer while still wet. Gently press them down to adhere.
- Chill and Slice: Refrigerate for at least 30 minutes to allow the topping to set. Use the parchment overhang to lift the brownies from the pan. Slice into squares or rectangles with a warm knife for clean edges.
Notes
- For a fudgier texture, slightly reduce the flour to ¾ cup.
- Use fresh peppermint extract to ensure a vibrant mint flavor in the topping.
- Crush candy canes to your preferred size-fine for more coverage or chunkier for texture.
- A warm knife helps slice through the chocolate layers cleanly without cracking.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
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