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Peppermint Bark Brownies

Peppermint Bark Brownies

These Peppermint Bark Brownies combine a rich, fudgy chocolate base with a creamy white chocolate layer and a festive peppermint crunch on top. Perfect for holiday gatherings, cookie exchanges, or cozy nights in with a mug of hot cocoa.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 brownies
Course: Brownies, Dessert
Cuisine: American, Christmas Baking
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Brownie Layer:
  • ½ cup 115 g unsalted butter, melted
  • 1 cup 200 g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup 60 g all-purpose flour
  • ½ cup 50 g unsweetened cocoa powder
  • ¼ tsp salt
For the Peppermint Bark Layer:
  • 1 ½ cups 260 g white chocolate chips or chopped white chocolate
  • ½ tsp peppermint extract
  • 4 –5 candy canes crushed (about ½ cup)

Method
 

  1. Preheat & Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting.
  2. Make Brownie Batter: In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until glossy. Add flour, cocoa powder, and salt; stir until just combined.
  3. Bake: Spread the batter evenly in the pan and bake for 20–25 minutes, or until the center is just set. Don’t overbake.
  4. Cool Completely: Allow the brownies to cool in the pan for 20 minutes, then transfer the whole slab to a wire rack to cool fully before topping.
  5. Melt White Chocolate: In a microwave-safe bowl or double boiler, gently melt the white chocolate until smooth. Stir in peppermint extract.
  6. Top with Peppermint: Pour melted white chocolate over the cooled brownies, spreading evenly to the edges. Immediately sprinkle crushed candy canes on top.
  7. Chill: Refrigerate for 15–20 minutes, or until the white chocolate is firm.
  8. Slice & Serve: Lift the brownies out of the pan using the parchment. Slice into squares with a sharp, warm knife for clean edges. Enjoy!

Notes

  • Flavor Adjustments: For a bolder peppermint flavor, add ¼ tsp peppermint extract to the brownie batter as well.
  • Clean Slices Tip: Warm your knife under hot water and wipe dry between cuts for neat edges.
  • Storage: Store at room temperature for 3 days, in the fridge for up to 5 days, or freeze for up to 2 months (wrap tightly).
  • Variations: Try swirling dark chocolate into the white chocolate layer or folding crushed Oreos into the brownie batter for a fun twist.