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Peppermint Bark Brownies Recipe

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★★★★★

4.6 from 80 reviews

These Peppermint Bark Brownies combine rich, fudgy chocolate brownies with a creamy peppermint white chocolate frosting and a festive crushed candy cane topping. Perfect for holiday celebrations or a wintery treat, these brownies offer a delightful balance of chocolate and mint flavors with a luscious, smooth texture.

Ingredients

Scale

Brownies

  • 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

Frosting

  • 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)

Decorating

  • 2 candy canes (crushed)

Instructions

  1. Prepare Pan and Oven: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper allowing an overhang for easy removal, or lightly grease the pan.
  2. Melt Butter and Chocolate: Chop the butter into pieces and finely chop the dark chocolate. Place both in a heatproof bowl and melt together in the microwave at medium power using 45-second intervals, stirring in between, until smooth. Alternatively, melt in a double boiler. Let it cool to warm but not hot.
  3. Combine Wet Ingredients: Whisk in the granulated sugar, eggs, and vanilla extract into the melted chocolate and butter mixture until well incorporated.
  4. Mix Dry Ingredients: Gently fold in the flour, cocoa powder, and salt, mixing until no clumps remain. If cocoa is lumpy, sift before adding.
  5. Bake Brownies: Pour the batter into the prepared pan and bake in the center of the oven for 26-32 minutes, or until a toothpick inserted comes out with a few moist crumbs. Adjust baking times based on your oven and preferred brownie texture.
  6. Cool Brownies: Let the brownies cool completely in the pan on a wire rack, which will take a few hours.
  7. Melt White Chocolate: Finely chop the white chocolate and melt in a heatproof bowl using 45-second intervals at medium microwave power, stirring after each, or melt over a double boiler. Set aside to cool slightly.
  8. Make Frosting Base: In a large bowl, beat the butter until creamy. Add 1 cup powdered sugar, peppermint extract, and salt. Begin mixing on low speed, increasing to medium until combined.
  9. Add White Chocolate: Ensure the white chocolate is not hot, then mix it into the butter mixture until smooth.
  10. Adjust Frosting Texture: Gradually beat in the remaining powdered sugar about 1/3 cup at a time, alternating with 1 tablespoon of heavy cream or milk to reach desired sweetness and consistency. Optionally add extra peppermint extract for more mint flavor.
  11. Prepare for Decorating: Confirm brownies are completely cooled and the pan bottom is not warm. If using parchment, lift brownies from pan onto a cutting board.
  12. Frost Brownies: Evenly spread the frosting over the brownies using a flat knife or spatula.
  13. Decorate: Lightly crush candy canes on a cutting board using a rolling pin. Sprinkle the crushed candy canes evenly over the frosting.
  14. Slice and Serve: Use a sharp knife to slice the brownies. For clean cuts, wipe the knife after each slice.

Notes

  • For a smoother cocoa incorporation, sift cocoa powder before mixing to avoid lumps.
  • Use pure peppermint extract, not peppermint essence, for the best flavor.
  • Adjust powdered sugar in frosting to taste, depending on desired sweetness and consistency.
  • Microwave melting requires careful interval timing to avoid burning chocolate; stirring after each interval is important.
  • Allow brownies to cool completely before frosting to prevent melting or sliding of the frosting layer.
  • Crush candy canes gently to avoid overly fine powder which may not provide the desired texture.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Peppermint bark brownies, peppermint brownies, chocolate peppermint dessert, holiday brownies, peppermint white chocolate frosting, festive brownies

Find it online: https://dailysimplerecipe.com/peppermint-bark-brownies-recipe/