Description
Delicious Peppermint Bark Brownies featuring rich, fudgy chocolate brownies topped with a creamy peppermint white chocolate frosting and crushed candy canes for a festive holiday treat.
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
- Prepare Brownies: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper with an overhang or lightly grease it.
- Melt Butter & Chocolate: Chop butter and dark chocolate into pieces. Melt together in a microwave using 45-second intervals on medium power, stirring between each until smooth. Alternatively use a double boiler. Let cool until warm but not hot.
- Mix Batter: Whisk in sugar, eggs, and vanilla extract until combined. Gently stir in flour, cocoa powder, and salt until fully incorporated with no lumps.
- Bake Brownies: Pour batter into prepared pan. Bake for 26-32 minutes or until a toothpick inserted comes out with a few moist crumbs. Allow to cool completely in the pan, about a few hours.
- Melt White Chocolate for Frosting: Chop white chocolate finely. Melt in microwave on medium power 45 seconds at a time, stirring until smooth or melt using double boiler. Set aside to cool.
- Make Frosting: Beat butter in a large bowl until creamy. Add 1 cup powdered sugar, peppermint extract, and salt. Mix on low then medium speed. Ensure white chocolate is warm (not hot), then add to butter mixture and combine.
- Finish Frosting: Beat in remaining powdered sugar gradually, alternating with cream or milk until desired sweetness and consistency are achieved. Optionally add more peppermint extract for stronger flavor.
- Decorate Brownies: Once brownies are fully cooled, lift out of pan using parchment if lined. Spread frosting evenly over brownies with a flat knife.
- Add Candy Canes: Sprinkle crushed candy canes evenly over the frosted brownies. Crush candy canes by placing on board and lightly bashing with a rolling pin.
- Slice and Serve: Use a sharp knife to cut brownies into squares, wiping the knife clean between cuts for neat slices.
Notes
- Use medium power on microwave to prevent burning chocolate when melting.
- Allow brownies to cool fully before frosting for best results.
- Adjust peppermint extract quantity based on taste preference.
- Sift cocoa powder if lumpy to ensure smooth batter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint Bark Brownies, chocolate brownies, peppermint frosting, holiday brownies, festive dessert
