Ultimate Peppermint Bark Brownies Recipe: Your Festive Holiday Dessert Guide
Step into a world of festive flavors with our incredible Peppermint Bark Brownies! Imagine layers of rich, fudgy dark chocolate brownie, a delightful crunchy peppermint filling, and a luscious homemade peppermint bark topping, all adorned with extra candy cane crunch. This holiday season, delight your friends and family with a dessert that’s as stunning to look at as it is irresistible to eat. These brownies are not just a treat; they’re an experience, perfectly capturing the spirit of winter celebrations.
These delightful Peppermint Bark Brownies are built with three glorious layers: a rich, dense brownie base, followed by a creamy, peppermint-infused frosting studded with crunchy candy canes, and finally crowned with a homemade dark chocolate peppermint bark. The best part? They are surprisingly easy to prepare, allowing you to have a batch of these festive treats ready in under an hour! It’s the quintessential Christmas dessert, perfect for holiday gatherings, a cozy night in, or as a thoughtful homemade gift.
If you’re a fan of the refreshing zing of peppermint, you’ll love exploring these other delicious recipes:
- Easy Chewy Double Chocolate Peppermint Cookies
- The Best Peppermint Kiss Chocolate Cookies
- Easy Dark Chocolate Peppermint Bundt Cake Recipe
Why These Peppermint Bark Brownies Are Your New Holiday Favorite
The holiday season is synonymous with delicious treats, and these Peppermint Bark Brownies are undoubtedly a standout. While there are countless Christmas recipes to choose from, this one holds a special place in my heart, and I’m sure it will in yours too. Here’s why this particular recipe is simply irresistible:
Deep Dark Chocolate Flavor – Unlike many recipes, this one champions a rich dark cocoa powder for the brownie base. This creates a beautifully deep, almost bittersweet chocolate foundation that perfectly complements the bright, refreshing notes of peppermint. The contrast is simply divine, making each bite a symphony of flavors that will truly impress.
An Abundance of Peppermint – If you adore peppermint, you’re in for a treat! We’ve layered the peppermint flavor throughout the brownies. The fudgy brownie base gets a hint of peppermint, followed by a thick, creamy frosting infused with peppermint extract and studded with crunchy candy cane pieces. The final touch is the elegant homemade peppermint bark, ensuring that every layer delivers that iconic cool, minty flavor and satisfying texture. It’s a true peppermint lover’s dream!
Irresistibly Fudgy Brownie Base – The secret to truly amazing brownies lies in their texture. This recipe ensures an intensely fudgy and moist brownie base thanks to a generous ratio of butter and oil. This combination results in a chewy, rich brownie that melts in your mouth and provides the perfect sturdy foundation for the layers above. Say goodbye to dry, cakey brownies!
Homemade Goodness (with an Easy Option!) – While this recipe guides you through making a decadent homemade brownie, don’t feel intimidated! Crafting brownies from scratch allows for unparalleled flavor and texture control. However, if you’re short on time or prefer a quicker route, you absolutely can use a high-quality box mix as your base. Just remember to add a touch of peppermint extract to the box mix batter for that essential minty kick!
Beyond these reasons, the vibrant colors of red and white against the dark chocolate make these Peppermint Bark Brownies visually stunning, making them a perfect centerpiece for any holiday dessert table. They are relatively quick to make for such an impressive dessert, and the combination of textures – from the chewy brownie to the creamy frosting and crunchy bark – creates an exciting culinary experience. These treats are sure to be a hit at any festive gathering, leaving a lasting impression on your guests and becoming a cherished part of your holiday baking tradition.
Essential Ingredients for Your Peppermint Bark Brownies
To create these show-stopping Peppermint Bark Brownies, you’ll need a selection of quality ingredients. While many might be pantry staples, I’ve highlighted some key items you might want to specifically pick up during your next grocery store run. For the comprehensive list with exact measurements, be sure to check the full recipe card below!
Peppermint Extract: This is crucial for imparting that signature minty flavor. I recommend using a good quality extract for the best taste. You can also use peppermint emulsion if you have that on hand; it often provides a slightly more consistent flavor and color. Ensure it’s food-grade and not essential oil, which can be too strong.
Dark Cocoa Powder: For an intense, deep chocolate flavor that beautifully contrasts with the peppermint, a dark cocoa powder is ideal. My personal favorite, though not sponsored, is King Arthur Double Chocolate – it delivers an exceptionally rich color and flavor. Look for Dutch-processed cocoa powder for a smoother, less acidic chocolate taste in your brownies, which pairs wonderfully with mint.
Quality Dark Chocolate: For the homemade peppermint bark, selecting a high-quality dark chocolate (I prefer at least 70% cocoa) will make a noticeable difference. It melts smoothly and provides a sophisticated bitterness that balances the sweetness of the other layers. You can use chocolate chips or a chopped bar; just ensure it’s a type of chocolate you enjoy eating on its own for the best results in your bark.
Crushed Candy Canes (or Peppermint Candies): These add both a delightful crunch and an extra burst of peppermint flavor, along with that classic festive look. You can buy pre-crushed candy canes, or easily crush whole candy canes yourself by placing them in a sturdy Ziploc bag and gently tapping with a rolling pin or meat mallet until they reach your desired consistency. Avoid powdering them completely; you want small, crunchy pieces.
Unsalted Butter: We use unsalted butter to control the overall saltiness of the recipe. For the brownie batter, it will be melted, so there’s no need to bring it to room temperature beforehand. However, for the frosting, room temperature butter is essential for achieving that light, fluffy consistency. This distinction is crucial for the success of each component.
Kosher Salt: While regular table salt can be used, I personally prefer kosher salt. Its larger flakes and pure taste enhance the chocolate and peppermint flavors without making the brownies overly salty. Salt is vital in baking to balance sweetness, deepen other flavors, and even help with leavening.
Powdered Sugar (Confectioners’ Sugar): For the smooth, creamy peppermint frosting, powdered sugar is a must. Its fine texture dissolves easily, creating a silky frosting. Unlike some of my cake recipes, this particular frosting does not require sifting the powdered sugar, saving you a step!
Vegetable Oil: Including vegetable oil alongside butter in the brownie batter contributes to a wonderfully moist and fudgy texture. The oil helps keep the brownies tender and prevents them from becoming dry, even after refrigeration. You can use any unflavored oil such as canola or grapeseed oil, but avoid oils with strong flavors that could interfere with the chocolate and mint.
All-Purpose Flour: The backbone of our brownie structure. Remember the “spoon and level” method when measuring flour: gently spoon the flour into your measuring cup until overflowing, then level it off with a straight edge. This prevents over-packing the flour, which can lead to dense or dry brownies, ensuring a perfectly tender crumb.
Expert Tips for Crafting the Perfect Peppermint Bark Brownies
Achieving bakery-quality Peppermint Bark Brownies is easier than you think with a few helpful tips. Follow these guidelines for a flawless and delicious outcome every time:
- Prepare Your Pan Properly: Preheat your oven to 350°F (175°C). Line an 8″x8″ baking pan with parchment paper, ensuring there’s an overhang on two opposite sides. This “sling” will make it incredibly easy to lift the cooled brownies out of the pan without sticking. For extra assurance, you can lightly spray the bottom and sides of the pan with cooking spray before laying down the parchment paper to help it adhere.
- Achieve a Velvety Brownie Batter: In a medium-sized microwave-safe bowl, melt the unsalted butter. Once melted, whisk in the vegetable oil, granulated sugar, room temperature eggs, vanilla extract, peppermint extract, and kosher salt. Whisk vigorously for about a minute until the mixture becomes noticeably lighter in color and slightly fluffy. This aeration contributes to the desirable fudgy texture and a crackly top crust.
- Gentle Mixing of Dry Ingredients: Switch to a rubber spatula to gently fold in the cocoa powder, semi-sweet chocolate chips, and all-purpose flour. Mix until just combined – avoid overmixing! Overmixing develops gluten, which can lead to tough, cakey brownies instead of the desired fudgy texture. A few tiny streaks of flour are perfectly acceptable. Pour the batter into your prepared pan and spread it evenly to the corners using the back of a spoon or a small offset spatula.
- Don’t Overbake the Brownies: Bake for 35-38 minutes. The key is to remove them from the oven when a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should be set and slightly pulled away from the pan. Remember, brownies continue to cook slightly from residual heat after being removed from the oven. Let them cool in the pan for 10 minutes before using the parchment overhangs to transfer them to a wire rack to cool completely. Cooling completely is crucial before frosting to prevent melting.
- Whip Up Fluffy Peppermint Frosting: For the frosting, ensure your unsalted butter is at room temperature. Beat it in a stand mixer (or with a hand mixer) until it’s light and fluffy, about 1 minute. Gradually add the powdered sugar, heavy whipping cream, peppermint extract, vanilla extract, and a pinch of salt. Mix on low speed until combined, then increase to medium-high and beat for 2 minutes until smooth and creamy. Use a rubber spatula to scrape down the sides and bottom of the bowl periodically to ensure even mixing.
- Incorporate Candy Canes: Once your frosting is smooth, gently fold in the crushed candy cane pieces with a rubber spatula. This adds a delightful textural contrast and an extra burst of peppermint flavor within the creamy layer.
- Chill for Success: Once the brownies are completely cool, spread the peppermint frosting evenly over them, creating a smooth surface. Then, place the frosted brownies in the refrigerator for at least 15 minutes. This chilling step is vital as it sets the frosting, preventing it from melting and creating a messy situation when you pour the warm chocolate bark on top.
- Crafting the Perfect Peppermint Bark Topping: In a separate microwave-safe bowl, melt the dark chocolate and unsalted butter together in 30-second intervals. Stir well after each interval until the mixture is completely smooth and glossy. Ensure it’s slightly warm but not hot, to allow for even spreading without melting the frosting below.
- Layer and Garnish: Pour the warm melted chocolate mixture over the chilled frosted brownies, spreading it quickly and evenly to the edges with the back of a spoon or an offset spatula. Immediately top with additional crushed peppermint candies for a beautiful festive garnish before the chocolate sets.
- Set and Serve: Allow the brownies to harden in the fridge for about 1 hour, or until the chocolate bark is firm to the touch. Once the bark is set, use the parchment paper to lift the entire creation from the pan. Place on a cutting board and use a sharp, warm knife (wiped clean between cuts) to cut into perfect squares for serving.
Essential Tools for Making Peppermint Bark Brownies
Having the right tools can make all the difference in your baking experience. Here’s a list of the equipment that will help you effortlessly create these stunning Peppermint Bark Brownies:
- 8″x8″ Square Baking Pan: This size is perfect for achieving the desired thickness and fudginess of these multi-layered brownies.
- Parchment Paper: An absolute must for easy removal! Lining your pan with parchment paper, leaving an overhang, ensures your brownies won’t stick and can be effortlessly lifted out for clean cutting.
- Cooking Spray (or Metal Binder Clips): A light spray helps the parchment adhere to the pan. Alternatively, small metal binder clips can secure the parchment paper’s edges to the pan, preventing it from shifting while pouring batter. (Ensure clips are oven-safe if used during baking).
- Microwave-Safe Mixing Bowl: Ideal for melting butter and chocolate, and for combining wet ingredients efficiently.
- Whisk: Essential for vigorously mixing the butter, oil, sugar, eggs, and extracts to achieve a light and fluffy consistency in the brownie batter.
- Rubber Spatula: Perfect for gently folding in dry ingredients without overmixing, and for scraping down the sides of bowls to ensure all ingredients are incorporated.
- Small Offset Spatula (or Back of a Spoon): Great for spreading brownie batter and frosting evenly in the pan, and for smoothing the melted chocolate bark to a perfect finish.
- Stand Mixer with Paddle Attachment (or Hand Mixer): While optional, a mixer makes quick work of beating the room temperature butter for the frosting until it’s light and airy. A powerful hand mixer works just as well.
- Measuring Cups and Spoons: Accuracy is key in baking, so precise measuring tools are essential for all liquid and dry ingredients to ensure the perfect balance of flavors and textures.
- Sharp Knife: For clean, precise cuts when serving your cooled and set brownies. A good quality knife prevents dragging and crumbling.
Frequently Asked Questions About Peppermint Bark Brownies
Can I use a different size pan?
An 8″x8″ pan is recommended for the ideal thickness and fudginess for this particular recipe, yielding substantial, satisfying squares. However, if you want to make a larger batch for a crowd, you can easily double the recipe and bake it in a 9″x13″ pan. Keep in mind that baking times may vary slightly, so you might need to add a few more minutes, and always keep a close eye on them with the toothpick test.
How do I know when the brownies are done baking?
The best way to test for doneness is the toothpick test. Insert a toothpick into the center of the brownies; if it comes out with moist crumbs (not wet batter), they are ready. The edges should appear set and slightly pulled away from the pan, and you might see a slight crackle on the top surface. Overbaking will result in dry brownies, so it’s always better to err on the side of slightly underdone for maximum fudginess!
What’s the purpose of the binder clips on the parchment paper?
Metal binder clips are a clever trick to keep the parchment paper securely in place in your baking pan. This prevents the paper from shifting or curling up while you’re spreading the brownie batter, ensuring a neat and even base for your layers. Just make sure the clips you use are oven-safe if they remain on the pan during baking to avoid any issues.
Can I make these Peppermint Bark Brownies ahead of time?
Absolutely! These brownies are an excellent make-ahead dessert, perfect for the busy holiday season. You can bake the brownies and prepare the frosting up to 2-3 days in advance, storing them separately in airtight containers in the refrigerator. Assemble and add the peppermint bark topping a day before you plan to serve them for optimal freshness and texture. The layers will set beautifully, and the flavors will meld wonderfully, often tasting even better the next day!
How can I ensure clean cuts for serving?
For pristine, bakery-worthy cuts, ensure your brownies are thoroughly chilled (at least 1 hour in the fridge after the bark has fully set). Use a sharp, non-serrated knife. For the cleanest cuts, dip your knife in hot water and wipe it completely clean and dry between each slice. This technique prevents the chocolate bark from cracking and the layers from sticking to the knife, giving you perfectly defined squares every time. If you used parchment paper, lifting the whole slab onto a cutting board makes this even easier.
Storing and Freezing Your Peppermint Bark Brownies
To keep these delicious Peppermint Bark Brownies fresh and fudgy, store them in an airtight container in the refrigerator. The cool temperature helps maintain the firmness of the peppermint bark and frosting, while also preventing the brownies from drying out and preserving their vibrant minty flavor. They will stay fresh and delightful for up to 5-7 days when stored correctly, making them a great make-ahead option for holiday entertaining.
Freezing – Peppermint Bark Brownies for Later Enjoyment
These Peppermint Bark Brownies freeze beautifully, making them perfect for preparing in advance for future events or saving any leftovers for a special treat. To freeze, first ensure the brownies are completely cooled and the peppermint bark topping is fully set. Cut them into individual squares, then wrap each brownie tightly in plastic wrap. Follow this with a layer of aluminum foil to provide extra protection against freezer burn. Place the double-wrapped brownies in a freezer-safe container or a large resealable freezer bag. They can be stored in the freezer for up to three months without losing their quality. When you’re ready to enjoy, simply thaw them overnight in the refrigerator, or for a quicker indulgence, let them sit at room temperature for about 30-60 minutes before serving. The texture and flavor will be just as delightful as when they were freshly made!
We hope you’ll fall in love with these festive Peppermint Bark Brownies as much as we have! If you try this recipe, please **LEAVE A STAR RATING AND A COMMENT** below to share your experience or ask any questions you might have. Your feedback helps us and other bakers! Don’t forget to follow me on social media: Instagram, Pinterest, and TikTok, where I share many more fun baking tips and delicious recipes!
Recipe
Peppermint Bark Brownies
Molly Murphy
Pin Recipe
Ingredients
For the brownies
- ½ cup unsalted butter melted
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon peppermint extract
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- ¾ cup semi sweet chocolate chips
- ¾ cup cocoa powder
- ½ cup all-purpose flour
For the peppermint frosting
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- pinch of salt
- ½ teaspoon peppermint extract
- 2 Tablespoons heavy whipping cream
- ¼ cup crushed candy canes or pepper candies
For the Bark
- 4 ounces dark chocolate melted and slightly warm
- 2 Tablespoons unsalted butter
- crushed peppermint candies for a garnish
Instructions
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Preheat oven to 350°F. Line an 8″x8″ square pan with parchment paper, ensuring it overhangs on two sides for easy removal. If concerned about the parchment moving, consider lightly greasing the pan before placing the parchment.
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In a medium-sized microwave-safe mixing bowl, melt the butter. Whisk in oil, granulated sugar, eggs, vanilla extract, peppermint extract, and salt until the mixture is light and fluffy (about 1 minute of vigorous whisking).
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Switch to a rubber spatula to fold in cocoa powder, chocolate chips and flour until there are no more flour streaks remaining.
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Pour the brownie batter into the prepared baking dish. Use the back of a spoon or a small offset spatula to spread the batter evenly to the edges of the pan.
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Bake for 35-38 minutes or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownies to cool in the pan for about 10 minutes, then use the parchment paper overhangs to transfer them to a wire rack to cool completely.
For the peppermint frosting:
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While the brownies are cooling, make the frosting. In a stand mixer with a paddle attachment, beat room temperature butter until light and fluffy (about 1 minute).
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Add powdered sugar, heavy whipping cream, peppermint extract, vanilla extract, and salt. Mix on low until incorporated, then turn on medium-high and beat for 2 minutes. Scrape the bottom of the bowl with a rubber spatula to ensure even mixing. With a rubber spatula, fold in the candy cane pieces.
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Once the brownies are cooled, spread the frosting evenly over them, creating a smooth surface. Place back into the fridge for 15 minutes.
For the peppermint bark:
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Once the frosted brownies have chilled, melt dark chocolate and butter together in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until smooth.
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Pour the warm melted chocolate mixture over the frosting, spreading it to the edges and smoothing evenly with the back of a spoon.
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Top with crushed peppermint candies and allow to harden in the fridge for about 1 hour.
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Once the peppermint bark has set, use the parchment paper to lift the entire creation from the pan. Place it on a cutting board and cut into squares for serving.