Peppermint Bark Brownies: Because Two Holiday Classics Are Better Than One
Inside: A fudgy homemade brownie base meets a creamy peppermint bark topping in this festive holiday dessert. These Peppermint Bark Brownies bring together two Christmas classics in one irresistible square that’s perfect for gifting, cookie exchanges, or cozy weekend baking.
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There are a few flavors that just belong to the holidays, and peppermint bark is right at the top of the list. Something about that mix of creamy white chocolate, cool peppermint, and crushed candy canes just instantly feels merry.
But what could possibly make classic peppermint bark even better? Layering it on top of a rich, fudgy chocolate brownie!
These Peppermint Bark Brownies combine two holiday favorites in one bite—the deep, chewy chocolate of a homemade brownie with a glossy layer of peppermint-sprinkled white chocolate on top. They’re holiday-festive enough for a cookie exchange or dessert tray, but simple enough to whip up on a cozy December afternoon just to enjoy with a cup of hot cocoa.
Why You’ll Love These Brownies.
- Two desserts in one. Fudgy brownies meet peppermint bark (need I say more?)
- Festive and foolproof. They say holiday with no fancy decorating required.
- Texture and flavor. Soft, chewy, chocolatey brownies with a hint of coffee under a crisp peppermint topping.
- Giftable and make-ahead friendly. Slice beautifully once chilled, and stay fresh for days.
Ingredients (for an 8×8-inch pan):
Brownie Layer:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 large eggs, room temperature
- ¾ cup unsweetened cocoa powder
- ¾ cup all-purpose flour, spooned and leveled
- 1 teaspoon espresso powder (or 1 tablespoon instant coffee dissolved in 1 tablespoon hot water, or 2 tablespoons strong brewed coffee)
- ½ teaspoon kosher salt
- ½ cup semi-sweet or dark chocolate chunks, or chocolate chips (optional)*
*Adding chocolate chips or chunks makes each bite extra-fudgy, while leaving them out gives you a smoother, more uniform brownie.
Peppermint Bark Topping:
- 1½ cups (12 oz) white chocolate chips or chopped white chocolate
- 1½ teaspoons coconut oil
- ¼ teaspoon peppermint extract
- ½ cup crushed candy canes (or store-bought pre-crushed peppermint)
How to Make Peppermint Bark Brownies (Step-by-Step).
1. Prep the pan.
Preheat the oven to 350°F. Line your square baking pan with parchment paper, leaving a little overhang for lifting later. Lightly grease the parchment.
2. Make the brownie batter.
Whisk the melted butter, granulated sugar, brown sugar, vanilla, and peppermint extract in a large bowl. Add the eggs one at a time, whisking until thick and glossy. Stir in the espresso powder or coffee mixture (if using).
3. Add the dry ingredients.
In a separate bowl, whisk together the cocoa powder, flour, and salt. Then fold the dry ingredients into the wet mixture until no flour streaks remain. Stir in chocolate chunks (if you’re using them).
4. Bake.
Spread the batter evenly into the prepared pan. For an 8×8 pan, bake 25–30 minutes. The edges should be set, and a toothpick inserted near the center should come out with moist crumbs (not wet batter).
5. Cool the brownies. Place the pan on a wire rack and cool completely at room temperature before adding the topping. Or speed up the process a little by popping them in the fridge.
Tips for cooling in the fridge correctly: Let the pan cool at room temperature for 15–20 minutes first. Then refrigerate uncovered for about 30 minutes. This prevents condensation that can make the top sticky or the edges tough.
6. Make the peppermint bark topping.
Add the white chocolate and coconut oil to a microwave-safe bowl. Heat at 50% power for two 20-second intervals, stirring after each. After the second heating, keep stirring until the chocolate is completely melted and smooth. Once melted, stir in the peppermint extract. (Don’t add the peppermint extract before melting—it can make white chocolate change texture.)
SH&H Tip: Don’t overheat—white chocolate can burn or seize quickly. Gentle heat and stirring will finish melting it perfectly.
7. Assemble.
Pour the melted white chocolate over the cooled brownies and spread evenly. Let the white chocolate ganache sit for a couple of minutes, then sprinkle the crushed candy canes on top and gently press them in before the chocolate hardens.
8. Set and slice.
Refrigerate for at least 20–30 minutes or until the topping is firm. Then lift the brownies out using the parchment sling and slice while cold for clean cuts (see tips for slicing below).
Tips for Slicing Peppermint Bark Brownies Neatly.
Now that your brownies are fully chilled and the peppermint bark topping has set, here’s how to get those clean, bakery-style squares:
- Chill before slicing.
Refrigerate the brownies for 30–60 minutes. A firm, chilled top keeps the white chocolate from cracking and helps the knife glide smoothly. - Use the right knife.
A long, sharp chef’s knife works best. Avoid serrated knives. - Warm your knife.
Dip the blade in hot water, then wipe it completely dry before each cut. The warmed metal melts just enough through the white chocolate for clean lines. - Clean between cuts.
Wipe the blade after each slice so crumbs or melted chocolate don’t streak into the next one. - Mark before cutting.
For neat, even pieces, make small guide marks along the edges first (halves, then quarters) before slicing all the way through.
Troubleshooting Tips.
Runny or soft white chocolate layer?
It was likely overheated. Chill the brownies in the refrigerator 20-30 minutes or until the topping firms up, then continue as usual.
Peppermint won’t stick?
If the top has hardened, use a hair dryer on low or place the brownies in a just-warm (about 170°F) oven for a minute to soften the surface. Then sprinkle and press the peppermint gently into place.
Brownies too gooey?
Chill uncovered in the refrigerator for 1–2 hours. The butter and melted chocolate will firm up so they slice cleanly but stay fudgy at room temperature.
Storage & Gifting Tips.
Once fully set, store brownies in an airtight container at room temperature for up to 5 days, or refrigerate up to 7 days.
SH&H Tip: These freeze beautifully for up to a month. Thaw overnight in the fridge and bring to room temperature before serving.
For gifting, chill them first so the topping is firm, then arrange the squares in a parchment-lined tin or box. They’ll stay neat and look instantly festive.
Peppermint Bark Brownies Printable Recipe:
Peppermint Bark Brownies
Equipment
- 8×8-inch square baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Microwave-safe bowl
- Chef’s knife
- Offset spatula (optional)
Ingredients
Brownie Layer (8×8 pan)
- 1 cup 2 sticks unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 3 large eggs room temperature (helps brownies bake evenly)
- ¾ cup unsweetened cocoa powder
- ¾ cup all-purpose flour spooned and leveled
- 1 teaspoon espresso powder or 1 tablespoon instant coffee dissolved in 1 tablespoon hot water, or 2 tablespoons strong brewed coffee
- ½ teaspoon kosher salt
- ½ cup chocolate chunks or chips optional — makes each bite extra-fudgy, while leaving them out gives you a smoother, more uniform brownie
Peppermint Bark Topping
- 1½ cups white chocolate chips or chopped white chocolate (12 oz)
- 1½ teaspoons coconut oil
- ¼ teaspoon peppermint extract
- ½ cup crushed candy canes or store-bought pre-crushed peppermint
Instructions
- Prep the pan: Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving overhang for lifting. Lightly grease the parchment.
- Make the brownie batter: In a large bowl, whisk melted butter, granulated sugar, brown sugar, vanilla, and peppermint extract. Add eggs one at a time, whisking until thick and glossy. Stir in espresso powder or dissolved coffee (if using).
- Add dry ingredients: In a separate bowl, whisk together cocoa powder, flour, and salt. Fold into the wet ingredients until just combined. Stir in chocolate chunks if using.
- Bake: Spread batter evenly in the pan. For an 8×8 pan: Bake 25–30 minutes. Brownies are done when edges are set and a toothpick comes out with moist crumbs. Cool completely before topping. (see cooling tips in the post)
- Melt the peppermint bark topping: Add white chocolate and coconut oil to a microwave-safe bowl. Heat at 50% power for two 20-second intervals, stirring after each. Stir until fully melted. Stir in peppermint extract (adding it before melting can cause white chocolate to seize).
- Assemble: Pour melted white chocolate over cooled brownies and spread evenly. Let sit 1–2 minutes, then sprinkle crushed candy canes on top and gently press them in.
- Set and slice: Refrigerate 20–30 minutes or until the topping is firm. Lift brownies from the pan using the parchment sling. Slice while cold for clean cuts.
Notes
- Runny or soft white chocolate layer: It was overheated. Refrigerate 20–30 minutes until firm.
- Peppermint won’t stick: Soften the topping with a hair dryer on low or place in a warm (about 170°F) oven for 1 minute, then press peppermint in.
- Brownies too gooey: Chill uncovered in the fridge 1–2 hours until firm enough to cut.
These Peppermint Bark Brownies are such an easy way to add a little holiday cheer to any December day! Take them to a party, share them with neighbors, or just keep them for yourself (I won’t tell).
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