Peppermint Bark Brownies
Fudgy brownies infused with cool peppermint and topped with creamy white chocolate and crunchy peppermint bark. These easy holiday treats are perfect for festive parties, cookie exchanges, or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted
- 4 oz (115g) semisweet chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs, room temperature
- 2 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp fine sea salt
- 6 oz (170g) white chocolate chips or chopped white chocolate
- 1/2 cup (80g) peppermint chips or crushed candy canes (about 4 large)
- 2 oz (60g) semisweet chocolate, melted (optional drizzle)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.
- Combine butter and semisweet chocolate in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until smooth and glossy. Let cool for 5 minutes.
- Whisk together eggs, granulated sugar, and light brown sugar until pale and slightly thickened (about 2 minutes). Add peppermint extract and vanilla extract. Whisk until just combined.
- Slowly pour the cooled chocolate-butter mixture into the egg-sugar bowl, whisking as you go until smooth and uniform.
- Sift flour, cocoa powder, and sea salt over the wet mixture. Fold gently with a rubber spatula until just combined. The batter should be thick and glossy.
- Pour the batter into the prepared pan and smooth the top evenly. Sprinkle nuts or extra peppermint bits if desired.
- Bake on the center rack for 22–26 minutes, until a toothpick inserted in the center comes out with moist crumbs. Remove from oven when edges pull away slightly.
- Place the pan on a cooling rack and let the brownies cool for at least 30 minutes.
- Melt white chocolate in a microwave-safe bowl, stirring every 20 seconds. Pour over cooled brownies and spread quickly with an offset spatula. Sprinkle peppermint chips or crushed candy canes evenly on top.
- Melt semisweet chocolate and drizzle over the bark layer for decoration, if desired. Let set at room temperature or chill for 10 minutes.
- Lift brownies from the pan using the parchment overhang. Cut into 16 squares with a sharp knife, wiping between slices for clean edges.
Notes
For gluten-free brownies, substitute a 1:1 gluten-free flour blend. Use dairy-free butter and vegan chocolate for a plant-based version. Let brownies cool completely before adding the bark topping to prevent melting. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months. For clean slices, use a sharp knife warmed under hot water.
Nutrition
- Serving Size: 1 brownie (1/16 of p
- Calories: 210
- Sugar: 20
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 26
- Fiber: 2
- Protein: 3
Keywords: peppermint bark brownies, holiday brownies, Christmas dessert, peppermint dessert, fudgy brownies, easy brownies, festive treats, chocolate peppermint