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
Units
Scale
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
