Peppermint Bark Brownies – Rich fudge, crushed candy canes, and creamy frosting, topped with dark chocolate bark and candy crunch. Festive for this time of year!
These Peppermint Bark Brownies have a brownie layer, a crunchy peppermint filling and then topped with a homemade peppermint bark! These are easy to whip up and you can have your ready to go in under an hour! This is a perfect Christmas time recipe!
For more peppermint recipes, here are some!
- Easy Chewy Double Chocolate Peppermint Cookies
- The Best Peppermint Kiss Chocolate Cookies
- Easy Dark Chocolate Peppermint Bundt Cake Recipe
Why I Love This Recipe
Jump into the holiday season with these delicious cookies. With this time of year, there are so many Christmas recipes you should make, but don’t be fooled, here are the reason I (and you) love this peppermint bark brownies recipe.
Dark chocolate – This recipe used a dark cocoa powder which is my favorite to compliment peppermint.
All things peppermint – There is peppermint flavor in brownie and then a crunchy peppermint filling!
Fudgy brownie base – this brownie base is SO fudgy! It has a high ratio of butter and oil to make it chewy and delicious!
Homemade chocolate brownie – While you can use a box mix if you want to make this easier for you!
What Ingredients You Need To Make This Peppermint Bark Brownies
Additionally, I have provided some key ingredients for these Peppermint Bark Brownies for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!
Peppermint extract – You can also use emulsion if that is what you have on hand.
Cocoa powder – My favorite is King Arthur Double Chocolate, not sponsored just their biggest fan.
Dark chocolate – I like to use at least 70% cocoa!
Candy cane pieces – You can use candy canes or crushed peppermint.
Unsalted butter – This will be melted so you don’t need it at room temperature.
Kosher salt – You can use regular, but I love kosher!
Powdered sugar – Unlike my cakes, these DOES NOT need to be sifted.
Vegetable oil – You can use any unflavored oil like grape-seed or canola.
All purpose flour – Remember to spoon and level it for a more accurate measurement.
Tips For Making The Brownie Batter
- Preheat oven to 350°F. Line 8″x8″ pan with parchment paper, overhanging for easy removal. With cooking spray or pan spray, spray the bottom and the sides of the pan.
- Melt butter in a microwave-safe bowl. Whisk in oil, sugar, eggs, vanilla, peppermint, and salt until light and fluffy.
- Fold in cocoa powder and flour (dry ingredients) until no streaks remain. Pour batter and spread the brownie batter in the pan evenly.
- Bake 35-38 minutes. Cool for 10 minutes in the pan, then transfer using parchment overhangs to a wire rack to cool completely.
- For the peppermint frosting: Beat room temp butter until fluffy. Add powdered sugar, cream, peppermint extract, vanilla, and salt. Mix until smooth.
- With a rubber spatula, fold in the candy cane pieces.
- Once brownies are cooled, spread frosting evenly. Chill for 15 minutes.
- For the peppermint bark: Melt dark chocolate and butter in 30-second increments, stirring until smooth.
- Pour over chilled frosted brownies, spreading evenly. Top the top of the brownies with crushed peppermint candies.
- Harden in the fridge for about 1 hour. Lift from the pan using parchment, cut into squares for serving.
Tools Used To Make These Peppermint Bark Brownies
- 8″x8″ Square Pan: For baking the brownies.
- Parchment Paper: To line the pan, making it easier to lift the brownies out and ensuring they don’t stick.
- Metal Binder Clips or Cooking Spray: To secure the parchment paper in the pan and prevent it from moving during baking.
- Microwave-Safe Mixing Bowl: For melting the butter and combining ingredients.
- Whisk: To vigorously mix the melted butter, oil, sugar, eggs, vanilla extract, peppermint extract, and salt until light and fluffy.
- Rubber Spatula: For folding in the cocoa powder and flour, ensuring a smooth batter without flour streaks.
- Small Offset Spatula or Back of a Spoon: To spread the brownie batter evenly in the pan.
- Stand Mixer with Paddle Attachment (or Hand Mixer): For making the peppermint frosting, beating room temperature butter until light and fluffy.
- Measuring Cup and Spoons: For precise measurements of ingredients.
- Microwave-Safe Bowl (for Peppermint Bark): To melt the dark chocolate and butter.
Frequently Asked Questions
Can I use a different size pan?
While an 8″x8″ pan is recommended for this recipe, you can double the recipe and bake this in a 9×13
How do I know when the brownies are done?
Use a toothpick test. If it comes out with moist crumbs (not wet batter), the brownies are done. The edges should also be set, and a slight crack might form on top.
What’s the purpose of the binder clips on the parchment paper?
The clips help keep the parchment paper in place, preventing it from moving around while spreading the batter. Ensure they are oven-safe.
Storing and Freezing
Store these peppermint bark brownies in an airtight container in the refrigerator to maintain freshness. For longer storage, wrap them well and freeze, thawing in the refrigerator before serving.
Freezing – Peppermint Bark Brownies
To freeze the peppermint brownies, wrap them tightly in plastic wrap or aluminum foil, ensuring they are well-sealed to prevent freezer burn. Place in a freezer-safe container or resealable plastic bag and store for up to three months. Thaw in the refrigerator before serving.
Get clean cuts for your peppermint brownies is a breeze with a few simple steps. Start by using a sharp knife and ensure you wipe it between cuts to prevent sticking. Chilling the brownies before slicing helps set the layers and maintains a neat appearance. For the peppermint bark, dip the knife in warm water to avoid cracking. If you lined the pan with parchment paper, utilizing the overhangs makes lifting the entire creation onto a cutting board easy, facilitating even and clean cuts.
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Recipe
Peppermint Bark Brownies
Ingredients
For the brownies
- ½ cup unsalted butter melted
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon peppermint extract
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- ¾ cup semi sweet chocolate chips
- ¾ cup cocoa powder
- ½ cup all-purpose flour
For the peppermint frosting
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- pinch of salt
- ½ teaspoon peppermint extract
- 2 Tablespoons heavy whipping cream
- ¼ cup crushed candy canes or pepper candies
For the Bark
- 4 ounces dark chocolate melted and slightly warm
- 2 Tablespoons unsalted butter
- crushed peppermint candies for a garnish
Instructions
- Preheat oven to 350°F. Line an 8″x8″ square pan with parchment paper, ensuring it overhangs on two sides for easy removal. If concerned about the parchment moving, consider lightly greasing the pan before placing the parchment.
- In a medium-sized microwave-safe mixing bowl, melt the butter. Whisk in oil, granulated sugar, eggs, vanilla extract, peppermint extract, and salt until the mixture is light and fluffy (about 1 minute of vigorous whisking).
- Switch to a rubber spatula to fold in cocoa powder, chocolate chips and flour until there are no more flour streaks remaining.
- Pour the brownie batter into the prepared baking dish. Use the back of a spoon or a small offset spatula to spread the batter evenly to the edges of the pan.
- Bake for 35-38 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool in the pan for about 10 minutes, then use the parchment paper overhangs to transfer them to a wire rack to cool completely.
For the peppermint frosting:
- While the brownies are cooling, make the frosting. In a stand mixer with a paddle attachment, beat room temperature butter until light and fluffy (about 1 minute).
- Add powdered sugar, heavy whipping cream, peppermint extract, vanilla extract, and salt. Mix on low until incorporated, then turn on medium-high and beat for 2 minutes. Scrape the bottom of the bowl with a rubber spatula to ensure even mixing. With a rubber spatula, fold in the candy cane pieces.
- Once the brownies are cooled, spread the frosting evenly over them, creating a smooth surface. Place back into the fridge for 15 minutes.
For the peppermint bark:
- Once the frosted brownies have chilled, melt dark chocolate and butter together in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until smooth.
- Pour the warm melted chocolate mixture over the frosting, spreading it to the edges and smoothing evenly with the back of a spoon.
- Top with crushed peppermint candies and allow to harden in the fridge for about 1 hour.
- Once the peppermint bark has set, use the parchment paper to lift the entire creation from the pan. Place it on a cutting board and cut into squares for serving.
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