Peppermint Bark Brownies
Take your holiday dessert game to the next level with Peppermint Bark Brownies. These rich, fudgy brownies are topped with a layer of creamy white chocolate, crushed candy canes, and a drizzle of dark chocolate for the perfect blend of sweetness and holiday cheer. Whether you’re hosting a festive gathering or treating yourself, these brownies are a seasonal must-try!
Every year during the holidays, my family eagerly awaits the first batch of Peppermint Bark Brownies. It all started when my husband suggested combining his love for brownies with the nostalgic crunch of peppermint bark. One bite of the rich chocolate paired with the refreshing peppermint, and we were hooked! These brownies are now a Christmas tradition in our house, enjoyed with steaming mugs of hot cocoa as we trim the tree.
Why You’ll Love Peppermint Bark Brownies
•Rich & Fudgy: Perfectly moist brownies serve as the ultimate chocolate base.
•Festive Flavor: A burst of peppermint from the crushed candy canes adds holiday magic.
•Easy to Make: Simple ingredients and steps make this recipe approachable for any baker.
•Crowd-Pleaser: Perfect for holiday parties, gift exchanges, or a cozy treat at home.
Ingredients Notes For Peppermint Bark Brownies
•Brownie Base: Use your favorite homemade brownie recipe or a boxed mix for convenience.
•White Chocolate: Melted for a creamy topping layer.
•Crushed Candy Canes: Add crunch and peppermint flavor.
•Dark Chocolate Drizzle: Balances the sweetness of the white chocolate.
•Peppermint Extract (Optional): Enhances the minty flavor if desired.
Recipe Steps
1.Prepare the Brownies:
•Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish.
•Mix the brownie batter according to your recipe or box instructions. Bake and cool completely.
2.Make the Peppermint Bark Layer:
•Melt white chocolate in a microwave or double boiler until smooth. Stir in a drop of peppermint extract if desired.
•Spread the melted white chocolate evenly over the cooled brownies.
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3.Add Candy Canes:
•Sprinkle crushed candy canes over the white chocolate layer. Lightly press them in to adhere.
4.Drizzle with Dark Chocolate:
•Melt dark chocolate and drizzle over the top for a decorative finish.
5.Chill and Serve:
•Refrigerate for 30 minutes or until the topping is set. Cut into squares and enjoy!
Storage Options
•Refrigerate: Store in an airtight container in the fridge for up to 1 week.
•Freeze: Wrap individual brownies in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw before serving.
Variations & Substitutions
•Add Crunch: Mix crushed candy canes into the brownie batter for extra peppermint flavor.
•Dairy-Free: Use dairy-free chocolate alternatives for both the brownie and bark layers.
•Extra Toppings: Sprinkle with festive holiday sprinkles or edible glitter for a fun twist.
•Mint Chocolate: Use mint-flavored chocolate chips in place of dark chocolate.
Frequently Asked Questions
Q: Can I use milk chocolate instead of dark chocolate for the drizzle?
Absolutely! Milk chocolate will add a sweeter finish to the brownies.
Q: How do I crush candy canes without making a mess?
Place them in a zip-top bag and crush with a rolling pin for easy cleanup.
Q: Can I make these brownies ahead of time?
Yes! These brownies can be made up to 3 days in advance and stored in the fridge.
Indulge in the joy of the holiday season with these Peppermint Bark Brownies. Perfectly festive and irresistibly delicious, they’ll be the highlight of your dessert table!
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Peppermint Bark Brownies
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Brownies:
- 0.5 lb 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.75 lb 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- For the Peppermint Bark Topping:
- 1 cup white chocolate chips or melting wafers
- 1 teaspoon peppermint extract
- 1/4 cup crushed peppermint candies or candy canes
- 1/4 cup semi-sweet chocolate chips optional, for drizzle
Instructions
- Prepare the Brownies:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan.
- Prepare the Peppermint Bark Topping:
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each, until smooth. Stir in the peppermint extract.
- Spread Topping: Spread the melted white chocolate evenly over the cooled brownies.
- Add Peppermint Candies: Sprinkle the crushed peppermint candies over the white chocolate while it’s still wet.
- Optional Drizzle: Melt the semi-sweet chocolate chips and drizzle over the top for added decoration.
- Set and Slice:
- Cool and Set: Let the topping set at room temperature or refrigerate for 15-20 minutes until firm.
- Slice and Serve: Use the parchment paper to lift the brownies out of the pan. Slice into squares or rectangles and serve.
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