Go Back
Peppermint bark brownies cut into small squares with candy canes laying around the counter beside them.

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 30 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Brownies
  • 1¼ cups unsalted butter 2 ½ sticks
  • 1½ cups granulated sugar
  • 1 cup light brown sugar lightly packed
  • 4 eggs room temperature
  • 2 tsp vanilla extract
  • 1½ cups unsweetened cocoa powder 100% cacao
  • ¾ cup all-purpose flour
  • ¾ tsp salt
  • ¾ cup semisweet chocolate chips like Ghirardelli
Peppermint bark topping
  • 12 oz white chocolate chips like Ghirardelli
  • 1 tsp peppermint extract
  • 6 tbsp heavy cream
  • ⅓ cup semisweet chocolate chips like Ghirardelli
  • ¼ tsp coconut oil refined
  • 6 candy canes crushed

Method
 

Brownies
  1. Preheat oven to 350°. Grease and line an 8x8 metal baking pan with parchment paper.
  2. 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.
  3. In a separate medium bowl, sift together the flour and salt. Set aside.
  4. Add the eggs and vanilla extract to the butter mixture. Mix well until completely incorporated.
  5. Add the cocoa powder to the butter mixture and mix well.
  6. Fold the sifted flour into the butter mixture. Do this slowly, using a rubber spatula until the batter is combined and mostly smooth.
  7. Lastly, fold in the ¾ cup of semisweet chocolate chips.
  8. 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.
Peppermint bark topping
  1. 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.
  2. Pour melted white chocolate mixture over the cooled brownies and spread evenly.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the crushed candy canes over the chocolate.
  7. 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.

Notes

* For the perfect cut, place a knife under hot water and dry off for each time you make a cut. It's best to cut the brownies while cold.