Peppermint Bark Brownies

These peppermint bark brownies combine a rich, fudgy chocolate base with a crisp, festive topping. Each bite has deep chocolate flavor balanced by cool peppermint and sweet white chocolate.

While this recipe requires some chilling time to get the texture just right, the hands-on steps are simple. The brownies are a great make-ahead dessert for holiday gatherings or for packaging as a homemade gift.

Why will you love Peppermint Bark Brownies?

Using Dutch-process cocoa powder provides a deep chocolate flavor and a dark, appealing color.

Chilling the brownies thoroughly before cutting is the secret to achieving clean, neat squares without crumbling.

Adding a small amount of neutral oil to the white chocolate helps it melt smoothly and set with a nice finish.

Peppermint Bark Brownies Ingredients

• Dutch-process cocoa powder: This type of cocoa has a smoother, less acidic flavor than natural cocoa. It is recommended for the best taste and dark color in this recipe.

• White chocolate chips: Choose a good quality brand for better melting and flavor. A chopped white chocolate baking bar will also work well.

• Candy canes: If you can’t find candy canes, starlight mints or other hard peppermint candies can be crushed and used instead.

• Eggs: Using room temperature eggs helps them mix into the batter more evenly, which creates a uniform, fudgy texture.

• Vegetable oil: Any neutral oil like canola or grapeseed will work. It simply helps make the white chocolate more fluid for dipping.

Exact quantities are in the recipe card below.

How to Make Peppermint Bark Brownies

Step 1: Make the Brownie Batter

First, preheat your oven and prepare the baking pan. In one bowl, whisk together your dry ingredients like sugar, cocoa, and flour. In another, larger bowl, melt the butter, then mix in the dry ingredients along with the eggs and vanilla until the batter is glossy.

Step 2: Bake and Cool the Brownies

Pour the batter into your prepared pan and spread it evenly. Bake until a toothpick inserted in the center comes out with moist crumbs. It is very important to let the brownies cool completely, first at room temperature and then in the refrigerator for at least two hours.

Step 3: Add the Peppermint Bark Topping

Once chilled, lift the brownie slab from the pan and cut it into squares. Melt the white chocolate with a little oil until smooth. Dip the bottom of each brownie into the chocolate, then place it on parchment paper and sprinkle the top with crushed candy canes before the chocolate sets.

What to Serve with Peppermint Bark Brownies

These brownies are rich on their own, but a glass of cold milk or a simple scoop of vanilla ice cream is a nice accompaniment.

Helpful Tricks for Peppermint Bark Brownies

For the best results, use an 8-inch metal baking pan. A glass pan may require a longer baking time.

To easily crush candy canes, place them in a zip-top bag and gently tap them with a rolling pin or meat mallet.

Chilling the brownies is a key step. It makes them fudgier and ensures you can cut them into clean, neat squares.

This recipe contains eggs. The brownies are fully cooked when a toothpick test shows moist crumbs, indicating the internal temperature is well above the 160°F/71°C required for egg safety.

How to Store and Freeze Peppermint Bark Brownies

Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Peppermint Bark Brownies Recipe FAQs

Can I use natural cocoa powder instead of Dutch-process?

Yes, you can substitute it, but the flavor will be slightly tangier and the color of the brownies will be lighter. The texture will remain very similar.

Why do my brownies need to be chilled for so long?

Chilling solidifies the butter and chocolate in the brownies, making them firmer and fudgier. This step is essential for getting clean cuts and preventing them from falling apart.

Can I spread the topping on the whole slab before cutting?

You can, but it is much harder to cut cleanly once the white chocolate hardens. Dipping individual brownies after cutting ensures a neater presentation.

Peppermint Bark Brownies

Fudgy chocolate brownies get a festive topping of smooth white chocolate and crushed peppermint candies.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 16

Ingredients

  

• Nonstick cooking spray
• 3/4 cup unsalted butter 170g
• 1 1/4 cups granulated sugar 250g
• 2/3 cup Dutch-process cocoa powder 65g
• 1/2 cup all-purpose flour 60g
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 2 large eggs at room temperature
• 1 large egg yolk at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon hot water
• 1/2 cup mini chocolate chips (optional) 85g
• 1 1/4 cups white chocolate chips 215g
• 1/2 teaspoon vegetable oil
• 1/3 cup crushed candy canes 55g

Instructions

 

• Preheat your oven to 325°F (165°C). Prepare an 8-inch square baking pan by coating it with nonstick spray, lining it with parchment paper with an overhang on two sides, and lightly spraying the parchment.
• Melt the butter in a large microwave-safe bowl. In a separate medium bowl, whisk together the sugar, cocoa powder, flour, baking powder, and salt.
• Add the dry ingredients to the melted butter. Stir in the eggs, egg yolk, vanilla, and hot water until just combined. Vigorously stir the batter for about 30 seconds until it becomes smooth and glossy. If using, fold in the mini chocolate chips.
• Pour the batter into the prepared pan and spread it into an even layer. Bake for 42 to 45 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached.
• Let the brownies cool completely in the pan on a wire rack, which takes about 1 hour. Then, refrigerate the pan for at least 2 hours to firm up the brownies for cutting.
• Use the parchment paper overhangs to lift the chilled brownie slab out of the pan. Place it on a cutting board and cut into 16 equal squares.
• Place the white chocolate chips and vegetable oil in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is melted and smooth.
• Dip the bottom of each brownie square into the melted white chocolate, allowing any excess to drip off. Turn the brownie right-side up and place it on a parchment-lined baking sheet.
• Immediately sprinkle the top with crushed candy canes before the white chocolate sets. Repeat with the remaining brownies. Allow the topping to set completely at room temperature, about 30 minutes, before serving.

Notes

For the best results, use an 8-inch metal baking pan. A glass pan may require a longer baking time.

To easily crush candy canes, place them in a zip-top bag and gently tap them with a rolling pin or meat mallet.

Chilling the brownies is a key step. It makes them fudgier and ensures you can cut them into clean, neat squares.

This recipe contains eggs. The brownies are fully cooked when a toothpick test shows moist crumbs, indicating the internal temperature is well above the 160°F/71°C required for egg safety.

Keyword brownies, chocolate, holiday baking, peppermint, peppermint bark brownies