Peppermint Bark Brownies Recipe

Introduction

Peppermint Bark Brownies combine the rich, fudgy texture of classic brownies with a festive peppermint twist. Topped with a layer of white chocolate and crushed peppermint candies, they’re perfect for holiday gatherings or any time you crave a sweet, minty treat.

Ingredients

• 2 large eggs
• 1/2 cup butter (unsalted, 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
• 1 cup white chocolate chips
• 2 teaspoon coconut oil (or shortening)
• 1/3 cup crushed peppermint candies (about 12 round candy peppermints or 3-4 candy canes crushed)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch square pan with aluminum foil and lightly grease it with spray oil.
2. Step 2: In a large mixing bowl, whisk the eggs until the yolks break. Add melted butter, brown sugar, white sugar, vanilla extract, and peppermint extract if using. Mix until well combined.
3. Step 3: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients and stir gently with a silicone spatula until just combined. Fold in the semi-sweet chocolate chips.
4. Step 4: Pour the brownie batter into the prepared pan, spreading it evenly with the spatula.
5. Step 5: Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking for fudgy brownies.
6. Step 6: While the brownies bake, melt the white chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
7. Step 7: Once brownies are out of the oven and slightly cooled, spread the melted white chocolate evenly over the top.
8. Step 8: Immediately sprinkle crushed peppermint candies over the white chocolate layer. Let the brownies cool completely to set the topping.
9. Step 9: Use the foil to lift the brownies out of the pan. Cut into squares and serve.

Tips & Variations

• For a stronger mint flavor, add an extra 1/4 teaspoon of peppermint extract to the batter, but be careful not to overpower the chocolate.
• Use candy canes or peppermint bark pieces if you can’t find round peppermint candies.
• To make the brownies extra fudgy, slightly underbake them and cool completely before adding the white chocolate.
• Try substituting the semi-sweet chocolate chips with dark chocolate chips for a richer taste.
• If you prefer, add a pinch of espresso powder to the batter to enhance the chocolate flavor.

Storage

Store peppermint bark brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. For longer storage, freeze the brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving. To refresh the white chocolate topping, briefly microwave for a few seconds if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the peppermint extract?

Yes, peppermint extract is optional and can be omitted if you prefer a classic chocolate brownie flavor. The crushed peppermint candies on top still give a nice festive touch.

Can I use dark chocolate instead of semi-sweet chocolate chips?

Absolutely! Dark chocolate chips will add a deeper, more intense chocolate flavor to the brownies. Adjust the amount based on your taste preference.

Peppermint Bark Brownies Recipe

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4.7 from 94 reviews

These Peppermint Bark Brownies combine rich, fudgy chocolate brownie base with a festive peppermint bark topping. Featuring a blend of semi-sweet and white chocolate chips with crushed peppermint candies, this dessert offers a perfect balance of creamy chocolate and refreshing mint for the holiday season or any chilly day treat.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes (including chilling time)
• Yield: 16 brownies (cut into 2-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 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

Peppermint Bark 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, ensuring some overhang for easy removal later, then lightly grease it with cooking spray or oil.
2. Make the Wet Mixture: In a large mixing bowl, crack and whisk the eggs until the yolks break. Add the melted butter, brown sugar, white sugar, vanilla extract, and optional peppermint extract. Mix well until the ingredients are fully combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
4. Prepare Brownie Batter: Gradually add the dry ingredient mixture to the wet ingredients. Gently fold together with a silicone spatula until just combined—avoid overmixing. Then fold in the semi-sweet chocolate chips evenly into the batter.
5. Bake the Brownies: Pour the batter into the prepared pan, spreading it evenly with your spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
6. Prepare Peppermint Bark Topping: While the brownies bake, melt the white chocolate chips and coconut oil together in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth and glossy.
7. Add Topping and Peppermint: Once the brownies come out of the oven, immediately pour the melted white chocolate mixture over the warm brownies and spread evenly to cover the surface. Sprinkle the crushed peppermint candies over the white chocolate while it is still soft to allow them to set into the topping.
8. Chill and Set: Allow the brownies to cool completely at room temperature, then refrigerate for at least 1 hour to let the peppermint bark topping harden.
9. Serve: Using the foil overhang, lift the brownies from the pan and cut into squares. Serve chilled or at room temperature for a delightful minty chocolate treat.

Notes

• The peppermint extract is optional; you can omit it if you prefer a milder peppermint flavor.
• Use parchment paper instead of foil if preferred for easier removal.
• Store brownies in an airtight container in the refrigerator for up to 5 days.
• For an extra festive look, add a drizzle of melted dark chocolate over the peppermint candies.
• Allow the white chocolate topping to fully set before cutting to prevent smearing.

Keywords: Peppermint bark brownies, chocolate peppermint brownies, holiday brownies, mint chocolate dessert, Christmas brownies