Peppermint Bark Brownies

My peppermint bark brownies are a decadent and chocolatey treat perfect for the holidays! Made with my homemade rich and fudgy brownies, this recipe then gets a thin layer of white chocolate peppermint bark smoothed over top, plus a sprinkle of crushed peppermint candy canes and edible sparkles!

Brownies fit for the holiday season

The winter holidays just wouldn't be the same without a plethora of sweet treats to indulge in. It's what brings a bit of cheer and twinkle to this time of year, of course!

This cold, sparkly season always does well with a kiss of cool peppermint from the candy canes we enjoy nibbling on. A few of our favorites are peppermint ice cream, peppermint drinking chocolate, and creamy chocolate peppermint bark.

Seeing as mint and chocolate go together oh-so scrumptiously, I figured why not take my favorite homemade brownies, and jazz them up a bit for the holidays by adding a touch of peppermint and white chocolate to the mix?

Enter these irresistibly decadent and delicious peppermint bark brownies, the perfect goody to enjoy with a cup of hot cocoa, or nestle up next to the cookies, cakes and pies on the holiday dessert table.

Topped with crushed candy canes and a sprinkle of edible sparkles, these peppermint bark brownies are a delightful dessert to bake up and share this holiday season!

My recipe for peppermint bark brownies

Seeing as classic, fudgy brownies are something that both adults and kids can't seem to get enough of (whether it's the holidays or not!), pairing them with white chocolate and peppermint just seems like the festive way to go for this time of year.

For the brownies, I use my tried and true homemade brownies recipe, one that I turn to whenever we're craving rich, moist, deliciously dense, and ultra chocolatey brownies (these alone are quite the dessert!).

Once the brownies are cooled, I simply smooth on a layer of good quality, melted white chocolate, which I combine with peppermint extract, plus a touch of neutral oil (to keep the chocolate pliable once the extract is mixed in).

The extract gives a subtle hint of sweet peppermint flavor—like white chocolate peppermint bark—without it being too overwhelming and taking over the flavor of the brownies.

And because I like a festive look to my holiday sweet treats, I simply crush a few candy canes (or even peppermint candies), and sprinkle those over top of the white chocolate to reinforce the mint flavor, and perhaps add a sparkly touch with edible glitter for a deliciously frosty, wintery look.

Here's a glance at my peppermint bark brownies recipe: (or just jump to the full recipe...)

1. To get started, I prepare my brownie batter and bake that off. When done, I allow the brownies to completely cool.
2. Once cooled, I melt my white chocolate with a touch of neutral oil, then add in my peppermint extract and mix until smooth.
3. I spread the peppermint white chocolate over top of the brownies, smoothing it out to make it look like a layer of peppermint bark.
4. Then, I sprinkle crushed candy canes over top while the chocolate is still warm, along with edible sparkles, then allow the topping to completely set up and firm in the fridge.
5. Once the white chocolate peppermint bark layer is completely set and firm, I cut my brownies into squares and place onto a platter to enjoy.

Recipe

Peppermint Bark Brownies

by Ingrid Beer

Print Recipe

These rich, fudgy peppermint bark brownies are topped with white chocolate peppermint bark and crushed candy canes, perfect for the holidays!

Category: Dessert
Cuisine: American

Yield: 16 brownies

Nutrition Info: 392 calories per brownie

Prep Time: 20 minutes
Cook time: 44 minutes
Total time: 1 hour, 4 minutes

Ingredients:

• 9 ounces (56% or 57%) dark chocolate, chopped
• 13 tablespoons butter (¾ cup plus 1 tablespoon)
• 1 cup flour
• 1 cup cocoa powder
• ¾ teaspoon salt
• 1 ½ cup granulated sugar
• ½ cup brown sugar
• 1 tablespoon vanilla
• 4 eggs
• 10 ounces white chocolate (good quality chips or chopped bar)
• 1 ½ teaspoons neutral oil (such as vegetable oil)
• ¼ teaspoon peppermint extract
• 3 tablespoons crushed candy canes or peppermint candies
• 1 teaspoons edible sparkle or glitter (optional)

Preparation:

1. Begin by gathering and prepping all of your brownies ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat the oven to 350°, and line a 9 by 9 inch baking pan with parchment paper that overhangs slightly on two sides (for easier lifting once baked).
3. Next, melt together the dark chocolate and the butter, and set aside.
4. Then, in a bowl, sift together the flour, cocoa, and salt. Set aside these dry ingredients.
5. To a large bowl add the two sugars, the vanilla and eggs, and using a hand mixer (or a whisk) beat for about 2 minutes, until the mixture is thick and pale. Then, add in the warm chocolate/butter mixture, and whisk together until well blended.
6. Add the dry ingredients into this, and whisk until blended well. Pour the brownie batter into the prepared baking pan, smooth out the top, and bake for 44 minutes.
7. Allow the brownies to completely cool in the pan.
8. Once the brownies are cool, add the white chocolate and the neutral oil to a bowl, and microwave for 30 second increments (it may take several minutes total), stirring occasionally to help the chocolate melt. Once melted, add in the peppermint extract and stir to blend.
9. Pour the melted white chocolate over top of the cooled brownies (while still in the pan), and spread it out to smooth it as evenly as possible to create a thin, bark-like top.
10. Sprinkle over the crushed candy canes or candies, as well as the edible glitter (if using) and allow the white chocolate to completely set by placing into the refrigerator for 30 to 40 minutes, or just until hardened.
11. Once completely set, carefully lift the brownies out of the pan with the overhanding parchment paper, then cut the peppermint bark brownies into 16 brownies while still cold (easier to slice), washing the knife in hot water between each slice.
12. Place the peppermint bark brownies onto a platter, allow to come to room temp, and serve.

Tips & Tidbits for my peppermint bark brownies recipe:

• Good quality chocolate: Use a good quality chocolate and cocoa, for both the brownies and the white chocolate bark layer, for the best flavor here. I like either 56% or 57% chocolate for the brownies, and use Droste cocoa for deep, chocolatey flavor. For the white chocolate, I like Guittard brand white chocolate chips, as they melt easily for the topping.
• A touch of neutral oil to keep the chocolate from seizing up: Chocolate, whether white or dark, is notorious for seizing up when a liquid is added to it. What helps is adding some neutral oil (e.g. vegetable oil) to the white chocolate chips while melting them, before adding in the peppermint extract. The oil also helps the white chocolate to not become too hard when it solidifies as bark, making it easier to slice and eat.
• Cool the brownies completely before topping with the bark: Allow the brownies to cool completely in the pan so that the white chocolate peppermint bark topping will firm up once smoothed over top. You can even prep the brownies the day before to ensure they're totally cool, then prep the white chocolate bark mixture to spread over top, add the candy and sparkles, allow it to set, and then cut into squares.
• Prep the peppermint bark brownies ahead: This is one of those desserts that's perfect to prep a day or two ahead. Once the white chocolate peppermint bark layer is completely firm and set, you can then loosely cover the slab with plastic wrap to store. You can even wait to cut into the brownies the day you serve.

Craving more cozy holiday-inspired treats? Check out my recipe for Eggnog Cake with Fluffy Eggnog Frosting, Buttered Toffee Candied Nuts, Gingerbread Cake, Chocolate Bark, or even my recipe for Bread Pudding with Spiced Rum Sauce!