Peppermint Bark Brownies
The FUDGIEST, thickest, most divine homemade brownies, topped with a layer of soft peppermint white and dark chocolate swirl. And of course, that irresistible candy cane crunch. You will LOVE these peppermint bark brownies, soft enough to bite into, with the perfect hint of everyone’s favorite holiday flavor!
You really must know, I have a way with peppermint bark. There is an art to it. I have been making homemade peppermint bark for YEARS, we’re talking since high school, for each Christmas. It’s all about the texture of the layers – the white chocolate layer should be thin and hardened, same with the top white layer. But the middle layer, ohhh the middle layer, should be soft dark chocolate that is a dreamy peppermint center.
I took the secret to the soft middle center for my classic peppermint bark and applied it to the topping of these brownies. I honestly can’t think of anything better you should make for a Christmas treat.
A few notes about the ingredients
butter
Quality of butter counts with baking! Go with your favorite brand of tasty butter. I use unsalted in this recipe, but you can always use salted and just use a 1/4 teaspoon of salt where the recipe calls for more.
sugars
We use a mixture of granulated sugar and brown sugar, as the brown sugar adds depth and moisture to the flavor of the brownies with molasses.
eggs
Lots of eggs, these are the binder for the brownies, and help to make them nice and chewy. Be sure to set the eggs out for 30 minutes before baking, so they are at room temperature. Adding cold eggs to the melted butter changes the consistency of the butter.
vanilla extract
Pure vanilla extract is best here.
peppermint extract
We will add the peppermint extract just to the white chocolate topping, for a hint of minty flavor.
chocolate
You want to use high-quality chocolate chips in the brownies, as well as in the topping. I like to use Ghirardelli.
cocoa powder
Nothing fancy required, I use Hershey’s natural process cocoa powder. You just want to make sure it is 100% unsweetened cocoa powder. You can also use dutch process, the end result will be just as good!
flour
Just basic all-purpose flour. I do recommend sifting it before using, as it ensures there aren’t any clumps when you fold it into the batter.
heavy cream
The secret ingredient to the soft chocolate! This is added to the white chocolate while melting to create that soft-bite texture.
coconut oil
Just a tiny bit of coconut oil needed to make the dark chocolate smooth and soft to drizzle over the white chocolate layer. You want to use refined coconut oil for cooking, which doesn’t have any coconut flavor.
candy canes
I find candy canes are easier to crush than the hard peppermint candies. But you can use either!
How to make peppermint bark brownies
Make the brownies
We start off mixing the sugars in with warm melted butter until completely smooth. You want to really whip that whisk! Next, add in your eggs, salt and vanilla, whisking again until everything is fully incorporated. Then, carefully mix in the cocoa powder, trying not to let it go everywhere… it can be difficult at first to mix in.
Once the cocoa powder is fully incorporated, you will sift your flour on top, then slowly fold it in. Sifting first helps to avoid any clumps while mixing it in.
Lastly, fold in those semisweet chocolate morsels, then pour into your prepared baking pan.
Bake for 45-55 minutes, until the edges are completely set.
Note: Here’s a genius tip for how to line a baking pan, making it SO much easier to remove and cut the brownies once baked!
Prepare the candy canes by placing them in a large ziplock bag, crush them using something heavy like a meat mallet, or a can of soup. You want to do this on a cutting board, as tiny bits of the candy cane can be sharp and break holes in the bag and leave candy cane dust behind.
If you have a better method to crush the candy canes, please share 🙂
Here comes the fun part, melt the white chocolate, peppermint extract, and heavy cream together. Separately, melt the semisweet chocolate with the coconut oil for drizzling on top.
Once the brownies are cooled, spread the white chocolate on top. Using a piping bag (or small ziplock bag) drizzle the melted dark chocolate in a pattern over the white chocolate. I like to go in one zigzag direction, and then just a toothpick to zigzag the opposite direction. But you can swirl and drizzle in whatever fashion your heart desires!
Lastly, sprinkle the crushed candy canes on top and refrigerate until the chocolate is set, about 30 minutes.
top Tips for success
- Use room temperature eggs.
- Spoon and level your flour and cocoa powder, DO NOT SCOOP!
- Pay careful attention not to warm the chocolate too long, or it will burn and be crumbly.
- Once the brownies have chilled, lift the parchment paper from the baking pan and set on a cutting board. Cut the brownies while still cold.
- Place a chef’s knife under hot water and then dry off for each cut you make. This helps each cut to stay clean.
- Serve chilled or at room temperature.
Peppermint Bark Brownies
Ingredients
Method
- Preheat oven to 350°. Grease and line an 8×8 metal baking pan with parchment paper.
- In a large microwavable safe mixing bowl, melt the butter in 20 second intervals, stirring between each interval. Once melted, whisk in the granulated sugar and brown sugar until completely incorporated. Set aside to cool for 5 minutes.
- In a separate medium bowl, sift together the flour and salt. Set aside.
- Add the eggs and vanilla extract to the butter mixture. Mix well until completely incorporated.
- Add the cocoa powder to the butter mixture and mix well.
- Fold the sifted flour into the butter mixture. Do this slowly, using a rubber spatula until the batter is combined and mostly smooth.
- Lastly, fold in the ¾ cup of semisweet chocolate chips.
- Pour batter in to the prepared baking pan and bake for 45-55 minutes. When its done, the edges will be set, but a toothpick inserted into the center will still have a little batter on it. Allow brownies to cool completely.
- There are a few ways to the melt the chocolate:a. I prefer to use a double boiler for this step – place the ingredients in the top half of the double boiler over simmering water, and stir constantly until melted. b. If you don't have a double boiler, you can use a large bowl on top of a sauce pan of simmering water – use a pot holder to hold the bowl in place, as to not burn your hand. Stir constantly. c. Place the white chocolate, heavy cream, and peppermint extract in a large microwavable safe bowl. Heat for 20 second intervals, stirring well in between each interval until the chocolate is smooth and melted. Careful not to burn the chocolate.
- Pour melted white chocolate mixture over the cooled brownies and spread evenly.
- Place the semisweet chocolate chips and the coconut oil in a small microwavable safe bowl. Microwave for 20 second intervals until completed melted and smooth, stirring in between each interval.
- Pour the melted semisweet chocolate into a piping bag, or a ziplock bag. Cut a tiny tip off the corner of the bag, and zigzag the chocolate, in one direction from top to bottom, over the white chocolate. Keep going in the same direction until the chocolate is gone.
- Using a toothpick or the tip of a knife, draw zigzags the opposite way, from top to bottom, going across the semisweet chocolate lines. You can also do swirls instead.
- Sprinkle the crushed candy canes over the chocolate.
- Place in the refrigerator to allow the chocolate to solidify for 30 minutes to one hour. When ready to cut, lift the parchment paper with the brownies out from the pan, and cut into 4 equal rows, 16 pieces, while cold.
