Introduction

Peppermint Bark Brownies combine rich, fudgy chocolate with a cool peppermint frosting and crunchy candy cane topping. This festive treat is perfect for holiday gatherings or whenever you crave a delicious minty twist on classic brownies.

A square piece of dark brown brownie with a thick, smooth white frosting layer on top, sprinkled with small pieces of crushed red and white candy cane. The brownie sits on a white plate with delicate embossed patterns and cut-out details around the edge. Beside the brownie on the plate, there are a few small candy cane pieces. In the background, two whole candy canes lie on a white marbled surface near the plate, with a hint of a red and green plaid cloth and a Santa-themed cup partially visible. A silver fork rests on the plate’s right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (112 grams)
6 ounces dark chocolate (170 grams) (50-70%, or semi-sweet works too)
1 cup granulated sugar (200 grams)
2 large eggs
2 teaspoons vanilla extract
2/3 cup all-purpose flour (83 grams)
3 tablespoons cocoa powder (17 grams)
1/4 teaspoon salt
3 ounces white chocolate (85 grams)
1/2 cup unsalted butter (112 grams)
1-2 cups powdered sugar (110-220 grams)
1/2 – 1 teaspoon peppermint extract (NOT peppermint essence)
1/4 teaspoon salt
1-2 tablespoons heavy cream (15 ml) (or milk, if needed)
2 candy canes (crushed)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang on the sides, or lightly grease the pan.
Step 2: Chop the butter into pieces and place in a heatproof bowl. Finely chop the dark chocolate and add it to the bowl.
Step 3: Melt the butter and chocolate together in the microwave using 45-second intervals on medium power, stirring between each interval until smooth. Alternatively, melt using a double boiler.
Step 4: Allow the mixture to cool until warm, not hot. Whisk in the sugar, eggs, and vanilla extract until fully combined.
Step 5: Gently fold in the flour, cocoa powder, and salt until no dry clumps remain. If cocoa is lumpy, sift it first.
Step 6: Pour the batter into the prepared pan and bake for 26-32 minutes, or until a toothpick inserted comes out with a few moist crumbs. Adjust baking time based on desired gooeyness.
Step 7: Let the brownies cool completely in the pan. This can take several hours.
Step 8: Chop the white chocolate finely and melt it in a heatproof bowl using the microwave in 45-second medium power intervals, stirring until smooth. Set aside to cool.
Step 9: Beat the butter in a large bowl until creamy and smooth.
Step 10: Add 1 cup powdered sugar, 1/2 teaspoon peppermint extract, and salt to the butter. Start mixing on low speed, then increase to medium until incorporated.
Step 11: Make sure the melted white chocolate is not hot, then mix it into the butter mixture.
Step 12: Gradually beat in the remaining powdered sugar about 1/3 cup at a time, alternating with 1 tablespoon of cream or milk, until the frosting reaches your desired sweetness and consistency. Optionally, add extra peppermint extract for stronger flavor.
Step 13: Ensure the brownies are completely cooled. Using the parchment sling, lift them from the pan onto a cutting board.
Step 14: Spread the frosting evenly over the brownies with a flat knife.
Step 15: Sprinkle the crushed candy canes over the frosted brownies. To crush candy canes, place them on a cutting board and lightly tap with a rolling pin.
Step 16: Slice the brownies with a sharp knife. Wipe the knife clean between cuts for neat slices.

Tips & Variations

For a smoother cocoa texture, sift the cocoa powder before mixing.
Use peppermint extract rather than peppermint essence for a natural mint flavor.
Swap candy canes for peppermint candies or crushed Andes mints if preferred.
If you prefer cakier brownies, add an extra egg or reduce baking time slightly.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Thaw frozen brownies overnight in the fridge. Reheat briefly at room temperature before serving if desired.

How to Serve

A square piece of dessert sits on a white plate with a delicate floral and pierced design. The dessert has two layers: the bottom is a thick, dark chocolate brownie, and the top is a thick, smooth white frosting sprinkled with small pieces of crushed red and white candy canes. Two candy canes with red and white stripes lay behind the plate on a white marbled surface, along with a few loose candy cane pieces. A silver fork rests on the plate’s edge on the right side. Part of a Santa-themed mug with a red hat is visible to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate for the brownies?

Yes, milk chocolate can be used but expect a sweeter and less intense chocolate flavor. Adjust the sugar slightly if needed.

What if I don’t have peppermint extract on hand?

It’s best to use peppermint extract for authentic flavor. However, you can substitute with peppermint oil or a small amount of finely crushed peppermint candies, but omit any extra sugar if they are sweetened.