Ultra-fudgy brownies with a crisp layer of chocolate and peppermint on top.
These Peppermint Bark Brownies are the ultimate holiday treat, combining fudgy chocolate brownies with a festive layer of white chocolate, dark chocolate, and crushed peppermint. Perfect for any holiday gathering, they're a sweet and minty delight.
Why you'll want it now, A perfect balance of rich chocolate and refreshing mint for the holidays.
Why this recipe works
The combination of cocoa powder and melted chocolate in the batter creates an ultra-fudgy brownie base, while the layered chocolates and peppermint add a festive crunch and flavor.
Equipment
8 x 8 in (20 x 20 cm) baking pan
parchment paper
mixing bowls
whisk
rubber spatula
microwave-safe bowl
How to make it
Preheat your oven to 350°F (175°C) and line an 8 x 8 in (20 x 20 cm) baking pan with parchment paper.
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, combine the melted butter and sugar, then whisk in the eggs and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 25-30 minutes or until the edges are set and the center is just slightly underdone.
Allow the brownies to cool completely in the pan on a wire rack.
Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Spread the melted white chocolate over the cooled brownies.
Melt the dark chocolate in a separate microwave-safe bowl using the same method.
Drizzle the dark chocolate over the white chocolate layer.
Sprinkle the crushed peppermint candies evenly over the top.
Chill the brownies in the refrigerator for at least 1 hour until the chocolate sets.
Once set, lift the brownies out of the pan using the parchment paper and cut into 16 squares.
Enjoy these Peppermint Bark Brownies as a festive treat that brings joy to every holiday gathering.
How you'll know it's ready
The brownies are ready when the edges are set and the center is slightly underdone, as they will continue to firm up as they cool.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the oven temperature to 325°F (165°C) and start checking for readiness a few minutes early.
Frosting, filling & glaze notes
The melted white and dark chocolates should be smooth and spreadable; they will set firmly after chilling.
Troubleshooting
If brownies are too dry, reduce baking time slightly.
For uneven chocolate spreading, ensure chocolates are fully melted and smooth before applying.
If peppermint doesn't stick, press it lightly into the chocolate before it sets.
To prevent chocolate from seizing, melt slowly and stir frequently.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Make ahead
Brownies can be made a day in advance and topped with chocolate and peppermint the next day.
Variations
Use milk chocolate instead of dark chocolate for a sweeter topping.
Add a teaspoon of peppermint extract to the brownie batter for extra mint flavor.
Top with crushed candy canes for a more festive look.
Frequently asked questions
Can I use peppermint extract in the brownies?
Yes, adding a teaspoon of peppermint extract to the brownie batter will enhance the mint flavor.
How do I prevent the chocolate from seizing?
Melt the chocolate slowly in short intervals, stirring frequently to keep it smooth.
Can I freeze these brownies?
Yes, you can freeze the brownies before adding the peppermint topping. Thaw and add the topping when ready to serve.
What's the best way to crush peppermint candies?
Place them in a zip-top bag and gently crush with a rolling pin or mallet.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
