Name: Peppermint Bark Brownies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 cup unsalted butter; 2 cups granulated sugar; 1 cup unsweetened cocoa powder; 1 tsp vanilla extract; 4 large eggs; 1 cup all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 2 cups white chocolate chips; 1/2 tsp peppermint extract; 1/2 cup crushed candy canes or peppermint candies

Spread the love

Jump to Recipe Print Recipe

Elevate your holiday baking with these Peppermint Bark Brownies—a decadent fusion of rich, fudgy brownies and a crisp, minty peppermint bark topping. These festive holiday treats are perfect for sharing at parties, giving as gifts, or simply enjoying with a warm cup of cocoa by the fire. With their irresistible combination of chocolate and spices, these brownies are sure to become a seasonal favorite.

Why You’ll Love These Peppermint Bark Brownies

These Peppermint Bark Brownies are a standout Holiday Treat:

Festive Indulgence: Rich brownies meet refreshing peppermint crunch.
Gift-Worthy: Perfect for holiday tins or party platters.
Easy to Make: Simple steps for a showstopping dessert.
Crowd-Pleaser: Chocolate and mint combo everyone loves.
I bake these Holiday Treats every Christmas, and they’re always met with rave reviews!

Ingredients for Peppermint Bark Brownies

Here’s what you’ll need for Peppermint Bark Brownies (makes 12–16 brownies):
For the Brownies:

1 cup unsalted butter
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 tsp salt
4 large eggs
1 cup all-purpose flour
½ tsp baking powder
¼ tsp salt

For the Peppermint Bark Topping:

2 cups white chocolate chips
½ tsp peppermint extract
½ cup crushed candy canes

Ingredient Tips:

Butter: Unsalted for control over flavor; melt gently to avoid scorching.
Cocoa Powder: Unsweetened for deep chocolate flavor; sift if clumpy.
White Chocolate Chips: High-quality for smooth melting; avoid low-quality chips that seize.
Candy Canes: Crush finely for even distribution; use a ziplock bag and rolling pin.
Eggs: Room temperature for better emulsification.

Directions for Peppermint Bark Brownies

Let’s create these festive Peppermint Bark Brownies!

Preheat Oven

I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make Brownie Batter

In a large saucepan, I melt 1 cup butter over medium heat, then remove from heat. I stir in 2 cups sugar and 1 cup cocoa powder until smooth. I mix in 1 tsp salt and 4 eggs one at a time, beating well after each. In a separate bowl, I whisk 1 cup flour, ½ tsp baking powder, and ¼ tsp salt, then gradually fold into the wet mixture until just combined.

Bake Brownies

I pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. I let the brownies cool completely in the pan.

Prepare Peppermint Bark Topping

In a microwave-safe bowl, I melt 2 cups white chocolate chips in 20-second intervals, stirring until smooth. I stir in ½ tsp peppermint extract, pour over the cooled brownies, and spread evenly. I immediately sprinkle ½ cup crushed candy canes over the top.

Set and Serve

I let the topping set at room temperature for 1–2 hours or refrigerate for 30 minutes for faster setting. I lift the brownies out using the parchment, slice into squares, and serve.

Nutrition

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Cooling Time: 1–2 hours
Total Time: ~2 hours
Servings: 12–16
Calories: ~350 kcal per brownie (based on 16 servings)
Macros per Serving: 45g carbs, 4g protein, 20g fat, 2g fiber

Variations for Peppermint Bark Brownies

Try these twists on Peppermint Bark Brownies:

Chocolate Swap: Use milk or dark chocolate for the topping instead of white.
Nutty Add-In: Fold ½ cup chopped pecans or walnuts into the batter.
Gluten-Free: Replace all-purpose flour with a gluten-free baking blend.
Mocha Twist: Add 1 tsp espresso powder to the batter for a coffee kick.
Swirl Effect: Swirl ¼ cup melted dark chocolate into the white chocolate topping.

Serving Ideas:

Slice after chilling briefly for clean cuts; use a warm knife for precision.
Present in holiday tins or on a festive platter with extra candy cane dust.
Pair with hot cocoa, coffee, or milk for a cozy Holiday Treat experience.
Add to a dessert table with other festive sweets for a stunning spread.

Storage

I store Peppermint Bark Brownies in an airtight container at room temperature for up to 5 days to keep the topping crisp. For longer storage, I refrigerate them for up to 2 weeks, ensuring they’re sealed to prevent hardening. To freeze, I wrap individual brownies tightly in plastic wrap and foil, storing in a freezer-safe container for up to 3 months. I thaw at room temperature, avoiding moisture to maintain the peppermint bark’s texture.

FAQs About Peppermint Bark Brownies

Can I use milk chocolate for the topping in Peppermint Bark Brownies?
Yes, I swap white chocolate for milk chocolate for a richer Holiday Treat flavor, melting it the same way.

How do I make Peppermint Bark Brownies gluten-free?
I use a gluten-free flour blend for the batter and ensure all ingredients, like candy canes, are gluten-free.

Can I add mix-ins to the Peppermint Bark Brownies batter?
I fold in chocolate chips or nuts before baking for extra texture in this Holiday Treat.

How do I keep the peppermint bark from hardening too much?
I set the topping at room temperature and avoid over-refrigerating, letting brownies sit briefly before serving.

More Summer Dessert Ideas You’ll Love

Conclusion

Peppermint Bark Brownies are the perfect festive treat, combining rich, fudgy brownies with a creamy white chocolate peppermint topping. Easy to make and ideal for holiday gatherings, these brownies will add a delightful minty twist to your dessert table. Enjoy the blend of chocolate and peppermint in every delicious bite!