These Peppermint Bark Brownies combine a fudgy brownie base with a creamy white chocolate peppermint topping for a simple, festive treat. They’re perfect for holiday cookie swaps, cozy afternoons of baking, or anytime you crave mint and chocolate together.
I first imagined pressing peppermint bark squares into classic brownies, but I quickly realized it would be more interesting to recreate the peppermint bark layers with a homemade brownie base and a white chocolate peppermint layer on top. The result is richer and more satisfying than plain peppermint bark.
Peppermint and chocolate are holiday favorites for good reason. If you enjoy minty desserts, you might also like other seasonal treats, but this recipe stands on its own as an easy, crowd-pleasing option.
Why You Will Love These Peppermint Bark Brownies:
- A festive twist on a classic. Replacing the usual chocolate layer with a brownie base gives this peppermint bark a richer, more indulgent foundation.
- Effortless holiday flair. The white chocolate and peppermint layer instantly makes simple brownies feel seasonal and special.
- Quick and approachable. The recipe uses familiar ingredients and basic techniques—no special equipment required.
Recipe Ingredients:
- salted butter: melted and slightly cooled (or use unsalted if preferred).
- sugars: white sugar plus a bit of light brown sugar for depth.
- vanilla extract
- eggs: large eggs.
- chocolate: semi-sweet or dark chocolate, melted (or chocolate chips melted gently).
- flour: all-purpose flour, spooned and leveled; weighing yields best results.
- espresso powder (optional): enhances chocolate flavor without adding coffee taste.
- salt: sea salt to balance sweetness (increase slightly if using unsalted butter).
- cocoa powder: unsweetened.
- white chocolate chips: high-quality white chocolate for the peppermint bark layer; melt carefully to avoid seizing.
- peppermint extract: use sparingly because it’s strong.
- peppermint candy: crushed candy canes or hard peppermint candies to top the bark.
Step-By-Step Instructions:
- Preheat the oven to 350°F (175°C).
- Whisk melted butter with white and brown sugar until combined. Add eggs and vanilla, whisking until smooth. Stir in the melted chocolate until well incorporated.
- Whisk together flour, cocoa powder, espresso powder (if using), and sea salt. Fold the dry mix into the wet ingredients until just combined—avoid overmixing.
- Pour batter into an 8×8-inch pan lined with lightly greased parchment. Bake 22–26 minutes, until edges are set and a toothpick shows a few moist crumbs. Remove from oven and let cool for a few minutes.
- While the brownies cool slightly, melt the white chocolate using a double boiler or the microwave at 50% power in 20-second intervals, stirring between each. When most is melted, stir in the peppermint extract and finish stirring until smooth.
- Spread the white chocolate over the warm (but not piping hot) brownies so it spreads easily. Immediately sprinkle crushed candy canes over the surface and allow the bark to set completely before slicing.
Recipe Tips
- If short on time, use a boxed brownie mix. For a 9×13 boxed pan, increase the white chocolate amount so the peppermint layer covers the larger surface.
- Take care when melting white chocolate. Heat gently to avoid seizing—50% power in short bursts or use a double boiler and stir frequently.
- To slice clean squares: Let the white chocolate set fully. Use a very sharp knife warmed under hot water, wipe it clean between cuts, and use a gentle sawing motion through the bark before pressing down through the brownie.
Storage:
Store brownies at room temperature for 3–4 days. Avoid very cold storage if you want the bark to remain slightly tender; refrigeration can make the white chocolate brittle. For longer storage, freeze in an airtight container for 2–3 months and thaw completely before serving.
Recipe Variations:
- Add red and green sprinkles for extra holiday color.
- Mix a touch of peppermint extract into the brownie batter for a stronger mint profile.
- Fold 1/2 cup chocolate chips into the batter for gooey pockets of chocolate.
- Swirl melted dark chocolate into the white chocolate layer before it sets for a marbled bark effect.
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Peppermint Bark Brownies
Ingredients
For the Brownie Layer:
- 11 T salted butter, melted and slightly cooled, 157 g
- 1/4 c light brown sugar, 45 g
- 1 c white sugar, 213 g
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz semi-sweet chocolate, melted, about 1/2-3/4 c chocolate chips
- 3/4 c flour, spooned and leveled, 94g
- ⅓ c cocoa powder
- 1 tsp espresso powder, optional
- ½ tsp salt
For the Peppermint Bark Layer:
- 1 ½ c white chocolate chips
- ½ tsp peppermint extract
- 4-5 candy canes, crushed
Instructions
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Preheat oven to 350°.
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Whisk melted butter with white and brown sugar. Add eggs and vanilla and whisk to combine. Stir in melted chocolate until smooth.
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Combine flour, cocoa powder, espresso powder (optional), and sea salt. Fold into wet ingredients until no flour streaks remain; do not overmix.
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Press batter into an 8×8-inch pan lined with lightly greased parchment. Bake 22–26 minutes until edges are set and a toothpick shows a few moist crumbs. Remove from oven.
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Melt white chocolate gently (see notes). Microwave at 50% power in 20-second intervals or use a double boiler, stirring often. When mostly melted, stir in peppermint extract and finish until smooth.
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Spread the white chocolate over the warm brownies and top with crushed candy canes. Allow the bark layer to set completely before cutting.
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Store at room temperature for 3–4 days.
Notes
White chocolate overheats easily. Heat in short bursts and stir frequently to avoid seizing. A double boiler is a safe option.
For clean slices, use a sharp, warmed knife. Let the white chocolate set fully and wipe the knife between cuts. Warm the blade under hot water for about 15 seconds as needed.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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