Peppermint Bark Brownies
Published on December 23, 2024
Quick Summary
Peppermint Bark Brownies are rich, fudgy chocolate brownies loaded with peppermint bark and topped with a drizzle of white chocolate and crushed candy canes. The brownies are a festive, indulgent holiday dessert that are easy to make and impressive to serve!
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Peppermint Bark Brownies, the Perfect Holiday Dessert!
If you love my One Bowl Brownies (the best brownies ever) you will LOVE this chocolate peppermint version!
These One-Bowl Peppermint Bark Brownies are a festive, indulgent treat that combines rich chocolate brownies with the refreshing flavor of peppermint. The brownies are thick and fudgy, with generous chunks of peppermint bark baked right into the batter, adding a crunchy, minty twist in every bite.
After baking, they are drizzled with smooth, velvety white chocolate that melts over the top, creating a luscious contrast against the dark, chocolatey base.
To finish, the brownies are generously sprinkled with crushed candy canes, giving each bite a satisfying crunch and a burst of holiday cheer.
The combination of gooey chocolate, cool peppermint, and creamy white chocolate makes these brownies the perfect dessert for any holiday celebration. They are also great with a scoop of vanilla or peppermint ice cream!
And if you are a peppermint bark fan, make sure you try my Peppermint Bark Chocolate Chip Cookies too!
Peppermint Bark Brownie Ingredients
- Butter: Use unsalted butter that is melted and slightly cooled.
- Sugars: You need granulated sugar and brown sugar. Always pack brown sugar when measuring.
- Eggs: Use large eggs that are at room temperature.
- Vanilla extract
- All-purpose flour: Spoon and level flour when measuring.
- Cocoa powder: I prefer Dutch processed cocoa powder for this brownie recipe because it provides a smoother, richer chocolate flavor, but you can use unsweetened cocoa powder.
- Espresso powder: It’s optional, but will deepen the chocolate flavor and balance the sweetness in brownies, making them taste richer and more luxurious.
- Salt: I use kosher salt.
- Peppemint Bark: Chop up peppermint bark and stir it into the brownie batter. Williams Sonoma’s peppermint bark is my favorite, but you can use your favorite brand.
- White Chocolate Chips: I recommend Guittard or Ghirardelli white chocolate chips.
- Crushed candy canes or peppermint candies: For sprinkling on top of the brownies.
How to Make Peppermint Bark Brownies
- Preheat oven prepare pan. Grease a 9×13-inch metal pan. I also like to line the pan with parchment paper so the brownies are easy to lift out of the pan.
- Whisk together the butter and sugars. In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved.
- Add the eggs and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don’t over mix.
- Add the peppermint bark. Gently stir in 1 cup of chopped peppermint bark. Make sure you save ½ cup of the bark for the top of the brownies.
- Spread evenly into prepared pan and sprinkle the remaining ½ cup of peppermint bark on top of the brownies.
- Bake for 25 to 30 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and let cool completely.
- Melt the white chocolate. Place the white chocolate chips in a small microwave safe bowl. Place the bowl in the microwave and heat in 30 second intervals until the chocolate is smooth, stirring occasionally.
- Drizzle and decorate. With a spoon, drizzle the white chocolate over the brownies and immediately sprinkle with crushed peppermint candy.
- Let sit for 15 minutes so the chocolate can harden. Cut into squares and serve.
Storing & Freezing Tips
- Storing: Store the brownies in an airtight container at room temperature for up to 3 days. If you stack the brownies, separate the layers with parchment paper to prevent sticking.
- Freezing: Wrap the cooled brownies tightly in plastic wrap or foil and place them in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months.To thaw, simply leave the brownies at room temperature for 1-2 hours, or microwave them in short bursts.
More Brownie Recipes
- One Bowl Brownies
- Oreo Brownies
- Gluten Free Brownies
- Raspberry Brownies
- King Arthur Brownies
- Chocolate Peanut Butter Brownies
Peppermint Bark Brownies
Ingredients
For the brownies:
- 1 cup butter, melted and slightly cooled
- 1 cup granulated white sugar
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed or unsweetened cocoa powder
- 1 teaspoon espresso powder, optional
- 1 teaspoon kosher salt
- 1 1/2 cups chopped peppermint bark, divided
For the topping:
- 1/2 cup white chocolate chips
- Crushed candy canes or peppermint candies, for garnish
Instructions
- Preheat oven to 350°F. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar.
- Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don’t over mix.
- Fold in 1 cup of chopped peppermint bark. Spread evenly into prepared pan and sprinkle the remaining ½ cup of peppermint bark on top of the brownies.
- Bake for 25 to 30 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and let cool completely.
- Place the white chocolate chips in a small microwave safe bowl. Place the bowl in the microwave and heat in 30 second intervals until the chocolate is smooth, stirring occasionally.
- With a spoon, drizzle the white chocolate over the brownies and immediately sprinkle with crushed peppermint candy. Let sit for 15 minutes so the chocolate can harden. Cut into squares and serve.
Notes
Nutrition
Have you tried this recipe?
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