I have to tell you, this Peppermint Bark Brownies Recipe is an absolute showstopper during the holidays – or honestly any time you want a treat that feels festive and indulgent. The rich, fudgy brownie base paired with the cool, minty crunch of crushed peppermint candies on top is a combination that just never gets old. I love this recipe because it manages to strike that perfect balance between decadent chocolate and refreshing peppermint, making it the kind of dessert that everyone raves about at family gatherings.
When I first tried making these brownies, I was amazed at how easy it was to get that layered texture without a ton of complicated steps or ingredients. Plus, the white chocolate topping melts smoothly and sets beautifully, giving you those classic peppermint bark vibes right on a gooey brownie. You ll find that this Peppermint Bark Brownies Recipe fills your home with the most tempting aroma, and the final result is truly worth every minute you spend preparing it!
Why You’ll Love This Recipe
- Fudgy and Flavorful: The brownies stay moist but rich, with deep chocolate flavor complemented by peppermint.
- Easy to Make: No complicated techniques – just simple mixing and layering that anyone can do.
- Perfect Holiday Treat: Looks festive with crushed peppermint bark on top, ideal for gifting or parties.
- Versatile and Customizable: You can tweak peppermint intensity or swap chocolates to suit your taste.
Ingredients You’ll Need
Getting the ingredients right really sets you up for success with this Peppermint Bark Brownies Recipe. Each element plays a special role – from the melted butter that gives a luscious texture to the peppermint candies that add crunch and sparkle on top. When shopping, aim for good quality cocoa powder and real peppermint extract or candy canes for the best flavor.
- Large eggs: They give structure and moisture; I like to use room temperature eggs for smoother mixing.
- Unsalted butter: Melted for richness; using unsalted allows you to better control the saltiness in your brownies.
- Brown sugar: Adds a subtle molasses depth and helps keep the brownies chewy.
- White sugar: Balances sweetness and texture.
- Vanilla extract: A classic flavor enhancer for rich chocolate desserts.
- Peppermint extract (optional): Boosts the mint flavor – be careful, a little goes a long way!
- All-purpose flour: Provides the right structure without making them cakey.
- Unsweetened cocoa powder: For that intense chocolate flavor; I prefer Dutch-processed for smoother taste.
- Salt: Balances sweetness and enhances chocolate notes.
- Semi-sweet chocolate chips: Folded into the batter for melty pockets of chocolate.
- White chocolate chips: Melted on top for the peppermint bark layer.
- Coconut oil or shortening: Helps the white chocolate melt smoothly and set nicely.
- Crushed peppermint candies: Adds festive crunch and cool flavor; I crush candy canes or use classic peppermint rounds.
Variations
I love how flexible this Peppermint Bark Brownies Recipe is – you can adapt it to your taste or dietary needs without losing any of the magic. Whenever I want to mix things up, I try different chocolates or even swap out peppermint for other holiday flavors. Don t hesitate to make it your own!
- Double Chocolate Mint: Once, I added extra semi-sweet and some dark chocolate chunks for an ultra-rich version that my family couldn’t get enough of.
- Gluten-Free Twist: I ve swapped all-purpose flour for a gluten-free blend with great results-just be sure to check your peppermint candies are GF too.
- Vegan Adaptation: Using flax eggs and coconut oil instead of butter works well, and the coconut oil in the topping stays perfect if you chill it properly.
- Nutty Peppermint Bark: Adding chopped toasted almonds under the white chocolate layer is another favorite of mine for some crunch and depth.
How to Make Peppermint Bark Brownies Recipe
Step 1: Prep and Mix the Wet Ingredients
Start by preheating your oven to 350°F and lining an 8×8 inch square pan with foil for easy removal later-I swear by this trick, it saves so much cleanup. Spray or lightly oil the foil to keep the brownies from sticking. In a large bowl, whisk the eggs until the yolks break and the mixture starts to lighten a bit. Then stir in your melted butter, brown sugar, white sugar, vanilla extract, and, if you re using it, the peppermint extract. Mixing these well here sets the stage for a smooth, flavorful batter.
Step 2: Combine the Dry Ingredients and Fold in the Chocolate Chips
In a separate bowl, whisk together the flour, cocoa powder, and salt until evenly combined. This ensures your brownies bake uniformly without pockets of flour or cocoa. Gently fold the dry mix into the wet ingredients with a silicone spatula-don t overmix! Finally, fold in the semi-sweet chocolate chips to add those melty, chocolatey surprises you’ll love biting into.
Step 3: Bake Your Brownies
Pour the batter into your prepared pan and spread it evenly with a spatula. Pop the pan into the oven and bake for about 25 to 28 minutes. Here s a tip I discovered: test doneness by inserting a toothpick in the center-you’re looking for fudgy crumbs sticking to it but no wet batter. Let the brownies cool completely in the pan on a wire rack; cooling is key for the topping to set properly later.
Step 4: Create the Peppermint Bark Topping
While your brownies cool, melt the white chocolate chips together with coconut oil in the microwave. I like to do this on half power in 30-second increments, stirring thoroughly between each to avoid overheating or burning the chocolate. Once smooth and glossy, pour this molten white chocolate over the cooled brownies and gently spread it from the center outward. Sprinkle the crushed peppermint candies over the top while the chocolate is still wet-this is what gives your brownies that festive bark look and irresistible minty crunch!
Step 5: Chill and Serve
Pop the pan into the fridge for at least 30 to 45 minutes to allow the white chocolate to firm up nicely – you can even leave it overnight if prepping ahead. Once set, use the foil to lift the brownies out of the pan. Slice into squares and savor that perfect combo of fudgy brownie and peppermint bark. Trust me, these go fast!
Pro Tips for Making Peppermint Bark Brownies Recipe
- Don t Overmix Your Batter: Mixing dry and wet ingredients just until combined keeps brownies fudgy and tender.
- Room Temperature Eggs Are Key: They blend more easily and help your batter come together smoothly.
- Use Quality Peppermint Candies: Freshly crushed candy canes or peppermint rounds deliver the best flavor and crunch.
- Chill the Topping Properly: Make sure your brownies are fully cooled before adding white chocolate, and don t rush chilling for a clean cut.
How to Serve Peppermint Bark Brownies Recipe
Garnishes
When I serve these brownies, I love adding a little extra flair with a light dusting of powdered sugar and a few whole peppermint candies on the side. Sometimes I top them with a small dollop of whipped cream or a drizzle of dark chocolate to make each piece feel extra special and fun to eat.
Side Dishes
For a cozy gathering, I often pair these peppermint bark brownies with a mug of hot cocoa or peppermint tea – the warmth contrasts beautifully with the minty chocolate bites. They also go great alongside a simple vanilla ice cream scoop for a festive dessert plate.
Creative Ways to Present
For holiday parties, I ve arranged the brownies on a platter lined with fresh pine or evergreen sprigs and sprinkled edible glitter to make them sparkle. Wrapping individual squares in clear cellophane tied with red and white twine makes for perfect little edible gifts. Don t be afraid to get creative – the peppermint topping really makes these brownies the star of any dessert table!
Make Ahead and Storage
Storing Leftovers
I store leftover peppermint bark brownies in an airtight container in the fridge to keep the white chocolate topping firm and the brownies fresh. They usually stay perfect for up to 4 days, but honestly, they never hang around that long in my house!
Freezing
Freezing works well too – I wrap individual squares tightly in plastic wrap and then place them in a freezer bag. When I want a quick treat, I pull one or two out and let them thaw in the fridge overnight. The peppermint stays fresh, and the texture remains fudgy after thawing.
Reheating
If you want to enjoy these brownies slightly warm, I pop a single square in the microwave for about 10-15 seconds. This softens the brownie center without melting the white chocolate topping too much, giving that fresh-from-the-oven feel but still keeping the crunchy peppermint intact.
FAQs
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Can I make the peppermint bark topping without coconut oil?
Yes! Coconut oil helps make the white chocolate smoother and easier to spread, but if you prefer, you can melt white chocolate chips on their own. Just be cautious to melt gently and stir often to avoid overheating or graininess.
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How do I crush peppermint candies for the topping?
I usually place candy canes or peppermint rounds in a sealed plastic bag and lightly crush them with a rolling pin or the bottom of a heavy pan. This way, you get a nice mix of small pieces and tiny shards perfect for sprinkling.
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Can I skip the peppermint extract?
Absolutely! The peppermint extract is optional and just boosts the minty flavor. If you re using plenty of crushed peppermint candies on top, skipping the extract won t hurt the flavor but you might miss a bit of that enriched peppermint brightness.
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What if my brownies come out cakey instead of fudgy?
This can happen if you overmix the batter or bake too long. To avoid this, mix your dry ingredients gently into the wet, and check for doneness a few minutes before the timer goes off-looking for fudgy crumbs on your toothpick, not wet batter or completely dry crumbs.
Final Thoughts
Honestly, making these Peppermint Bark Brownies Recipe has become one of my favorite rituals during the festive season. It s a guaranteed crowd-pleaser and so much fun to customize and share. If you ve been on the lookout for a dessert that combines classic chocolate brownie magic with a bright, peppermint twist-this is it. I can t wait for you to try it and make it your own, whether for holiday celebrations or anytime you want a sweet, minty treat!
Print
Peppermint Bark Brownies Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Bark Brownies combine rich, fudgy chocolate brownies with a festive layer of creamy white chocolate and crushed peppermint candies, making them a perfect holiday treat or indulgent dessert any time of year.
Ingredients
Brownie Base
- 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
White Chocolate 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with aluminum foil and lightly grease it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk the 2 large eggs until the yolks break and the mixture is slightly frothy. Add the melted unsalted butter, brown sugar, white sugar, vanilla extract, and optional peppermint extract. Mix thoroughly until all ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Stir until evenly mixed.
- Create Brownie Batter: Gradually add the dry mixture to the wet ingredients and fold them together gently using a silicone spatula until just combined to maintain a fudgy texture. Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Bake Brownies: Pour the batter into the prepared pan and spread it evenly using a spatula. Bake in the preheated oven for 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
- Cool Brownies: Remove the baked brownies from the oven and allow them to cool completely in the pan on a wire rack, leaving them in the foil lining for easy removal.
- Melt White Chocolate Topping: In a microwave-safe bowl, combine the white chocolate chips and coconut oil or shortening. Melt at half power in 30-second intervals, stirring thoroughly after each, until the mixture becomes smooth and creamy.
- Apply Topping and Add Peppermint: Pour the melted white chocolate over the cooled brownies, using a spatula to spread it evenly from the center outward. Immediately sprinkle the crushed peppermint candies over the white chocolate layer while still soft.
- Set the Topping: Place the pan in the refrigerator for 30 to 45 minutes, or until the white chocolate topping is firm. For best results, you can let it chill overnight.
- Serve: Remove the set peppermint bark brownies from the pan using the foil edges. Slice into 12 servings and enjoy your festive, chocolaty treat!
Notes
- For a stronger peppermint flavor, increase the peppermint extract slightly but avoid overdoing to prevent bitterness.
- Use high-quality cocoa powder and chocolate chips for best taste and texture.
- Ensure brownies are fully cooled before adding the white chocolate topping to prevent melting and mixing.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
- To crush peppermint candies, place them in a sealed plastic bag and gently smash with a rolling pin or heavy object.
Nutrition
- Serving Size: 1 brownie (1/12th of recipe)
- Calories: 250 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
