Peppermint Bark Brownies
Indulge in the festive flavors of Peppermint Bark Brownies—a rich, fudgy brownie base topped with creamy white chocolate peppermint bark and crushed candy canes. Perfect for holiday celebrations, these brownies offer a delightful combination of chocolate and mint that will please your guests and make your holiday treats unforgettable.
Ingredients
Brownies:
- 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
Peppermint Bark Topping:
- 2 cups white chocolate chips
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes or peppermint candies
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it.
- Prepare Brownie Batter: Melt the butter in a large saucepan over medium heat. Stir in granulated sugar and cocoa powder until well combined. Mix in vanilla extract and eggs, one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Bake Brownies: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Prepare Topping: Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each. Stir in peppermint extract.
- Top Brownies: Spread melted white chocolate over the cooled brownies and sprinkle with crushed candy canes.
- Set and Serve: Let the topping set at room temperature or refrigerate. Cut into squares and serve.
Notes
- For a quicker setting, refrigerate the brownies after adding the peppermint bark topping.
- If using milk chocolate instead of white chocolate, adjust the recipe accordingly.