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 for easy removal, or lightly grease the pan.

Step 2: Chop the butter into pieces and finely chop the dark chocolate. Place both in a large heatproof bowl.

Step 3: Melt the butter and chocolate together in the microwave using 45-second intervals on medium power. Stir between intervals until smooth. Alternatively, melt over a double boiler.

Step 4: Let the mixture cool until warm but not hot to the touch.

Step 5: Whisk in the sugar, eggs, and vanilla extract until combined.

Step 6: Gently stir in the flour, cocoa powder, and salt until the batter is smooth and free of dry clumps. Sift cocoa powder first if lumpy.

Step 7: Pour the batter into the prepared pan and bake for 26-32 minutes. A toothpick inserted should come out with a few moist crumbs. Adjust baking time for desired gooeyness.

Step 8: Let the brownies cool completely in the pan, which may take a few hours.

Step 9: For the frosting, finely chop the white chocolate and melt it using the same microwave method or a double boiler. Set aside to cool.

Step 10: In a large bowl, beat the butter until creamy. Add 1 cup powdered sugar, peppermint extract, and salt. Start mixing on low speed, then increase to medium until combined.

Step 11: Add the cooled white chocolate to the butter mixture and mix well.

Step 12: Gradually beat in the remaining powdered sugar, alternating with cream or milk, until desired sweetness and consistency are reached. Adjust peppermint extract for stronger flavor if desired.

Step 13: Once brownies are fully cooled, lift them from the pan using parchment paper if used, and place on a cutting board.

Step 14: Spread the frosting evenly over the brownies with a flat knife.

Step 15: Sprinkle crushed candy canes over the frosting. To crush candy canes, place them on a cutting board and gently tap with a rolling pin.

Step 16: Slice the brownies with a sharp knife, wiping the blade clean between cuts for neat slices.

Tips & Variations

Use high-quality chocolate for deeper flavor in both the brownies and frosting.

For a more intense peppermint taste, increase the peppermint extract gradually, tasting as you go.

If you prefer a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.

To avoid lumps, sift cocoa powder before adding it to the batter.

Chill frosting briefly if it becomes too soft to spread easily.

Storage

Store Peppermint Bark Brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, bringing to room temperature before serving. The frosting may firm up when chilled—allowing the brownies to soften slightly before cutting helps maintain clean slices.

FAQs

Can I use peppermint essence instead of peppermint extract?

It’s best to use pure peppermint extract as it has a stronger, cleaner flavor. Peppermint essence is often artificial and can taste bitter or chemical in this recipe.

How can I tell when the brownies are done?

They are done when a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. Baking time varies by oven and personal preference, so start checking at 26 minutes.