Description
Rich peppermint bark brownies bring together an ultra-fudgy chocolate base loaded with chocolate chips, then finish with a creamy layer of melted white chocolate and crunchy peppermint pieces. Every bite tastes like pure holiday joy!
Ingredients
Scale
- 2 large eggs
- ½ cup melted unsalted butter (1 stick)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract (optional)
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 2 teaspoons coconut oil or shortening
- ⅓ cup crushed peppermint candies (around 12 mints or 3–4 candy canes)
Instructions
- Prep the Pan
- Heat your oven to 350°F. Line an 8×8 baking dish with foil and lightly coat it with cooking spray.
- Mix the Wet Ingredients
- Crack the eggs into a large bowl and whisk until smooth. Stir in the melted butter, brown sugar, white sugar, vanilla, and peppermint extract. Mix until everything is well combined.
- Combine Dry Ingredients
- In a separate bowl, whisk the flour, cocoa powder, and salt together. Add this dry mixture to the wet ingredients and gently fold with a spatula until a thick brownie batter forms.
- Add Chocolate Chips
- Stir in the semi-sweet chocolate chips, giving the batter a few folds to evenly distribute them.
- Bake the Brownies
- Spread the batter into your prepared baking dish, smoothing the top. Bake for 25–28 minutes, or until a toothpick in the center comes out with moist crumbs but no wet batter. Let the brownies cool completely in the pan.
- Make the Peppermint Bark Topping
- Place the white chocolate chips and coconut oil in a microwave-safe bowl. Heat at 50% power in 30-second increments, stirring between each one, until melted and silky.
- Finish the Brownies
- Pour the melted white chocolate over the cooled brownies and gently spread it from the center outward. Sprinkle crushed peppermint candies evenly across the top. Chill in the refrigerator for 30–45 minutes, or leave overnight, until the topping is set.
- Slice & Serve
- Once firm, lift the brownies out using the foil, slice into squares, and dig in!
Notes
If you prefer using a boxed brownie mix, prepare the batter as directed on the package. Stir in chocolate chips and peppermint extract before baking, then add the white chocolate and peppermint topping once cooled.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Calories: 305 kcal
- Sugar: 32 g
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg