I’ve got to tell you about my absolute favorite holiday treat-the Peppermint Bark Brownies Recipe. These brownies are this perfect, fudgy chocolate base topped with a decadent white chocolate layer and crushed peppermint candies that add just the right pop of festive flavor. I love how they combine rich brownie goodness with that refreshing hint of peppermint, making them stand out at any party or cozy night in.

This recipe works wonders when you want a dessert that’s both comforting and a little fancy without fussing for hours. Whether you re baking for a holiday gathering or just craving something sweet with a twist, you ll find that these Peppermint Bark Brownies are easy to make but feel incredibly special. Plus, the peppermint topping adds a delightful crunch that makes every bite memorable.

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Why You’ll Love This Recipe

  • Fudgy Texture: These brownies are perfectly moist and rich without being dry or cakey.
  • Festive Flavor: The peppermint bark topping brings a refreshing holiday twist that brightens the deep chocolate taste.
  • Simple Ingredients: You won t need anything fancy, just basics you probably have on hand, plus some candy.
  • Easy to Customize: From adding peppermint extract to swapping chocolates, it’s flexible and forgiving to your taste.
A wooden board holds thirteen square brownie pieces arranged in three rows with four pieces each, except the front row that has five. Each brownie has two layers: a thick dark brown base with visible chocolate chunks, and a creamy white top layer sprinkled with crushed pink and white peppermint bits. One piece in the second row from the bottom right corner appears slightly separated from the rest. In the background, a woman s hand is holding a white plate with one brownie piece. The surface beneath everything is white with a marbled texture. Photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

These ingredients work beautifully together to create that classic double chocolate and peppermint combo you crave. I always recommend using good quality cocoa powder and fresh peppermint candies for the best flavor.

  • Eggs: They give structure and moisture to the brownies; large eggs work best here.
  • Unsalted Butter: Melting it brings a lovely richness, and you control the salt level.
  • Brown Sugar: Adds that subtle molasses flavor and chewiness.
  • White Sugar: Balances the sweetness for a classic brownie flavor.
  • Vanilla Extract: Enhances the chocolate notes and adds warmth.
  • Peppermint Extract (optional): I love adding a splash for an extra minty punch if you re really craving more peppermint flavor.
  • All-Purpose Flour: Just enough to hold the brownies together without making them cakey.
  • Unsweetened Cocoa Powder: Choose a good-quality one for rich chocolate flavor.
  • Salt: Balances everything and lifts the chocolate flavors.
  • Semi-Sweet Chocolate Chips: These little pockets of gooey chocolate within the brownies are unbeatable.
  • White Chocolate Chips: Used in the topping to create that luscious peppermint bark effect.
  • Coconut Oil or Shortening: Helps the white chocolate melt smoothly and stay shiny.
  • Crushed Peppermint Candies: Classic holiday candies (candy canes or round peppermints) crushed for that festive crunch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about the Peppermint Bark Brownies Recipe is how easy it is to tweak it to suit your cravings or dietary needs. Don t hesitate to experiment with different types of chocolate or add your own twists.

  • Mint Chocolate Lover s Delight: I ve tried doubling the peppermint extract when I m really craving an extra minty kick-works wonderfully!
  • Nutty Add-In: Adding chopped walnuts or pecans into the batter gives a nice crunch contrast, which my family adores.
  • Gluten-Free Option: Swapping all-purpose flour for a gluten-free blend keeps the texture moist and fudgy.
  • Dairy-Free Twist: You can substitute dairy butter and chips with vegan alternatives to keep it inclusive.

How to Make Peppermint Bark Brownies Recipe

Step 1: Preheat and Prep Your Pan

First things first-pop your oven to 350°F (175°C). Line an 8×8-inch square baking pan with aluminum foil or parchment paper and lightly spray it with oil. Trust me, this prep makes it so easy to lift out your perfectly baked brownies without them sticking or falling apart.

Step 2: Whisk Your Wet Ingredients

In a big mixing bowl, crack in the eggs and whisk them until the yolks break and everything is combined. Then pour in your melted butter, brown sugar, white sugar, vanilla extract, and if you like, a splash of peppermint extract. Mix it all well until it s smooth and shiny-that s the base for fudgy brownies.

Step 3: Combine Dry Ingredients

In another bowl, stir together the flour, cocoa powder, and salt until everything is evenly mixed. Slowly add the dry mix to your wet ingredients and fold gently with a silicone spatula just until combined-don t overmix or your brownies might turn cakey.

Step 4: Fold in Chocolate Chips and Bake

Now for the best part-fold in those semi-sweet chocolate chips. Spread your batter evenly in the pan with your spatula for an even bake. Bake for 25-28 minutes; when you insert a toothpick, look for fudgy crumbs, not wet batter. This is key for that perfect chewy texture.

Step 5: Melt White Chocolate and Spread

While the brownies cool (but still in the pan on foil), melt your white chocolate chips and coconut oil together. I do this in the microwave on half power, 30 seconds at a time, stirring in between so it doesn t seize. Once smooth, pour the white chocolate over the brownies, smoothing it out gently.

Step 6: Sprinkle Peppermint and Chill

Top the soft white chocolate with crushed peppermint candies and pop the entire pan in the fridge for at least 30 minutes to let it set. If you have time, I like to leave it overnight-the peppermint bark topping hardens beautifully, making slicing easier and presentation perfect.

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Pro Tips for Making Peppermint Bark Brownies Recipe

  • Don t Overmix Batter: I learned this the hard way-mix just until combined to keep brownies chewy, not cakey.
  • Use Half Power for Melting: Melting white chocolate too fast can cause it to seize, so go slow and stir often.
  • Chill Thoroughly: Giving the peppermint bark time to set makes slicing cleaner and keeps your kitchen less messy.
  • Crush Candies Finely but Not Too Much: Big chunks are great for texture, but too big and they can slip off-find the right balance.

How to Serve Peppermint Bark Brownies Recipe

The image shows four square pieces of dessert stacked on a white plate. Each piece has two layers: the bottom layer is thick, dark brown with a moist, dense texture, and the top layer is creamy white with small red sprinkles spread evenly over it. The edges of the dessert are neat and smooth. The background is a white marbled surface, giving a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

I usually keep it simple with extra crushed peppermint candies sprinkled lightly right before serving for a fresh pop of color and crunch. Sometimes I add a dusting of powdered sugar if it s a snowy winter day-it makes everything look so festive and inviting.

Side Dishes

These brownies pair wonderfully with a scoop of vanilla ice cream or a mug of hot cocoa topped with whipped cream. If you re serving them at a party, a simple fruit platter with oranges or cranberries balances the richness nicely.

Creative Ways to Present

I like to cut them into small bite-sized squares and serve on decorative holiday plates with sprigs of fresh mint or pine. For gift-giving, wrapping them in parchment paper tied with twine and a peppermint stick makes a charming homemade gift that always impresses.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge-this keeps the peppermint bark topping crisp and the brownies fresh for up to a week. Just be sure to let them come to room temperature briefly for the best melt-in-your-mouth texture before enjoying again.

Freezing

These brownies freeze beautifully! I cut them into squares, layer them between parchment paper in a freezer-safe container, and freeze for up to 3 months. Thaw in the fridge overnight before serving to keep that perfect peppermint bark finish intact.

Reheating

If you want a warm treat, I reheat a single brownie in the microwave for about 10 seconds. This softens the chocolate without melting the peppermint pieces too much, delivering a cozy, just-baked feeling.

FAQs

  1. Can I skip the peppermint extract in the Peppermint Bark Brownies Recipe?

    Absolutely! The peppermint extract is optional and mainly enhances the mint flavor. Even without it, the crushed peppermint candies create a lovely peppermint taste on top, so your brownies will still taste festive and delicious.

  2. How do I know when the brownies are done baking?

    Insert a toothpick in the center around 25 minutes; you want a few fudgy crumbs sticking to it but no wet batter. This indicates the brownies are moist inside but fully baked. Overbaking can dry them out, so watch closely the last few minutes.

  3. Can I use candy canes instead of round peppermint candies?

    Yes! Candy canes work perfectly for crushing into bits and provide the same minty crunch. Just be sure to crush them into small pieces so they stick well to the white chocolate layer and don t feel too hard when you bite.

  4. Is there a way to make these brownies dairy-free?

    You can substitute dairy butter with plant-based alternatives and use dairy-free chocolate chips to make this recipe dairy-free. Coconut oil works great for melting white chocolate in the topping as well. The texture may vary slightly but the flavor stays wonderful.

Final Thoughts

I absolutely love how this Peppermint Bark Brownies Recipe brings together simple ingredients to create something truly special. Every time I serve it, friends and family rave about the fudgy brownies combined with that cool peppermint crunch-it feels like a holiday hug in dessert form. Honestly, it s one of those recipes that s easy to make but feels like a show-stopper, so I hope you ll try it soon and enjoy it as much as I do!

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Peppermint Bark Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 63 reviews
  • Author: Stacy
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Peppermint Bark Brownies combine rich, fudgy chocolate brownies with a creamy white chocolate peppermint topping. Perfect for holiday gatherings, the crushed peppermint candies add a refreshing minty crunch to every bite. Easy to prepare and bake, these festive treats are ideal for sharing or gifting.

Ingredients

Units Scale

Brownie Batter

  • 2 large eggs
  • 1/2 cup unsalted butter, melted (1 stick)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract (optional)
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Topping

  • 1 cup white chocolate chips
  • 2 teaspoons coconut oil or shortening
  • 1/3 cup crushed peppermint candies (about 12 round candy peppermints or 3-4 candy canes crushed)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with aluminum foil and lightly spray or oil it to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs until the yolks break and become uniform. Add melted butter, brown sugar, white sugar, vanilla extract, and optional peppermint extract. Mix well to combine all wet ingredients thoroughly.
  3. Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
  4. Make Brownie Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently with a silicone spatula until just combined. Avoid overmixing to keep brownies fudgy. Fold in the semi-sweet chocolate chips evenly into the batter.
  5. Bake the Brownies: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 25-28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  6. Cool: Allow the brownies to cool completely in the pan on foil, leaving them set for easier removal later.
  7. Melt White Chocolate Topping: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Heat at half power in 30-second intervals, stirring between each, until melted and smooth to form the white chocolate sauce.
  8. Apply Topping and Peppermint: Pour the melted white chocolate over the cooled brownies and smooth it from the center outwards. Sprinkle crushed peppermint candies over the surface evenly.
  9. Chill to Set: Refrigerate the brownies for 30-45 minutes (or overnight) until the white chocolate topping is firm.
  10. Slice and Serve: Once set, lift the brownies out of the pan using the foil, slice into 12 pieces, and enjoy your festive peppermint bark brownies!

Notes

  • You can substitute candy canes with any peppermint candies for similar flavor and crunch.
  • Make sure not to overbake the brownies to maintain a fudgy texture.
  • Be careful melting white chocolate to avoid burning; low power and stirring frequently are key.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • For a dairy-free option, use vegan butter and white chocolate chips made without dairy.

Nutrition

  • Serving Size: 1 brownie (1/12 of recipe)
  • Calories: 280
  • Sugar: 24g
  • Sodium: 95mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0.1g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 55mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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