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
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined.
- 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.
- 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.
- Cool: Allow the brownies to cool completely in the pan on foil, leaving them set for easier removal later.
- 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.
- 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.
- Chill to Set: Refrigerate the brownies for 30-45 minutes (or overnight) until the white chocolate topping is firm.
- 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
