Peppermint Bark Brownies
Fudgy homemade brownies topped with a creamy white chocolate peppermint bark layer. A festive, easy holiday treat perfect for gifting, cookie exchanges, or cozy December baking.
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
Optional 9×9-Inch Pan: Scale ingredients up 25%—See post for exact amounts; Bake time for 9×9: 28–32 minutes
Troubleshooting:
- 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.
Tried this recipe?Let us know how it was!