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Peppermint Bark Brownies Recipe

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5 from 7 reviews

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.

Ingredients

Brownie Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 3 large eggs
  • 1 tsp vanilla extract
  • ¾ cup cocoa powder (unsweetened)
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt

Peppermint Bark Topping Ingredients

  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips
  • ½ tsp peppermint extract
  • ½ cup crushed candy canes or peppermint candies

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the Finishing Touch: Sprinkle crushed candy canes over the white chocolate layer while still wet. Gently press them down to adhere.
  6. 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.

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