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These Peppermint Bark Brownies are a cool and refreshing holiday dessert for your party, potluck, or holiday table.
Tis the season for all things Peppermint! Peppermint Bark is one of my favorite Christmas candies to both make and eat. A couple of days ago I had a Christmas party to attend and needed to bring a dessert.
I was craving Peppermint Bark, but I wanted to bring something a bit more substantial for the dessert table. That’s where this Peppermint Bark Brownies recipe comes in!
I took all of the elements of classic peppermint bark and turned them into brownies! The brownies became the chocolate layer, then the brownies were topped with white chocolate and peppermint candy canes.
With all of the holiday baking I’ve been doing, I am SO OVER doing the dishes. That’s why I love disposable bakeware. There are entire lines of disposable bakeware that’s non-stick AND comes with its own carrier! Talk about the perfect way to transport food to all sorts of parties: church, work, neighborhood, etc.
How to Make Peppermint Bark Brownies:
- First, adjust the oven rack to middle position and heat oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Then, add chocolate and butter to a medium heat-proof bowl. Heat at 50% power in the microwave for 1 minute. Stir, and heat at 50% power for 30 seconds. Stir and repeat until chocolate and butter are melted. Cool for 5 minutes.
- Next, in a large bowl whisk sugar, baking powder, salt, eggs, and vanilla together until combined. Pour in flour and whisk until just combined and no flour streaks remain.
- Then, whisk in chocolate mixture until smooth. Pour batter into prepared pan and spread evenly.
- Bake 45-55 minutes, or until toothpick inserted comes out clean.
- Next, place the white chocolate chips and shortening in a medium microwave-safe bowl, and microwave on high for 30 seconds. Stir and continue to microwave for 30 seconds more and stir until smooth. Continue the process at 10-second intervals as needed (BE CAREFUL, because white chocolate can burn easily.)
- Then, pour melted white chocolate onto cooled brownies and spread into an even layer.
- Finally, sprinkle with the chopped candy cane pieces. Cool on a wire rack until the brownies are cool and the white chocolate topping has firmed about 2-3 hours. Slice and serve!
Cook’s Note – Peppermint Bark Brownies:
- If you do not use Reynolds bakeware for this recipe, make sure you grease the pan before pouring the batter in!
- This recipe makes 24-32 peppermint bark brownies, depending on how you cut them.
- Brownies will keep, at room temperature in an air-tight container, for up to 5 days.
- I do not recommend freezing these brownies. Something funky happens to candy canes when they are frozen— they sort of melt. Not very pretty for these peppermint bark brownies!
Cook’s Tools:
- 9×13-inch baking dish
- mixing bowls
- whisk
- rubber scraper
More Peppermint recipes:
- Peppermint Cheesecake Dip
- Loaded Peppermint Blossoms
- Peppermint Cracker Toffee
- Peppermint Bark Cookies
- Peppermint Bark Sugar Cookie Pie
- Chocolate and Peppermint Roulade
- Homemade Peppermint Patties
- Thick and Chewy Chocolate Peppermint Cookies
Peppermint Bark Brownies
Ingredients
BROWNIES:
- 6 ounces unsweetened chocolate chopped
- 1 cup salted butter, cubed
- 2 cups granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 ⅓ cup all-purpose flour
TOPPING:
- 1 ½ cup white chocolate hips
- 2 Tablespoons vegetable shortening
- ⅔ cup chopped candy cane pieces
Instructions
FOR THE BROWNIES:
- Adjust oven rack to middle position and heat oven to 350 degrees F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Add chocolate and butter to a medium heat-proof bowl. Heat at 50% power in microwave for 1 minute. Stir, and heat at 50% power for 30 seconds. Stir and repeat until chocolate and butter are melted. Cool for 5 minutes.
- In a large bowl whisk sugar, baking powder, salt, eggs, and vanilla together until combined. Pour in flour and whisk until just combined and no flour streaks remain.
- Whisk in chocolate mixture until smooth.
- Pour batter into prepared pan and spread evenly. Bake 45-55 minutes, or until toothpick inserted comes out clean.
FOR THE TOPPING:
- Place the white chocolate chips and shortening in a medium microwave-safe bowl, and microwave on high for 30 seconds. Stir and continue to microwave for 30 seconds more and stir until smooth. Continue the process at 10-second intervals as needed (BE CAREFUL, because white chocolate can burn easily.)
- Pour melted white chocolate onto cooled brownies and spread into an even layer.
- Sprinkle with the chopped candy cane pieces. Cool on a wire rack until the brownies are cool and the white chocolate topping has firmed about 2-3 hours. Slice and serve!
Notes
Nutrition
This Peppermint Brownies recipe post first appeared on Food Folks and Fun on December 8, 2015. I have since updated the pictures and some of the originals are below.
These Peppermint Bark Brownies are a cool and refreshing holiday dessert for your party, potluck, or holiday table.
ellen beck says
Smashed Potato Soup sounds good this evening, and it is chilly and getting ready to snow. I love how easy aand how hearty it sounds.
Christa says
I LOVE peppermint bark so much!
Tara says
Such a perfect combination — just delicious!