These Peppermint Bark Brownies are rich, fudgy, and topped with creamy white chocolate and candy cane pieces. The perfect standout holiday dessert for Christmas parties and potlucks!
Table of Contents
Peppermint Bark Brownies
Hi folks,
‘Tis the season for all things Peppermint! Peppermint Bark is one of my favorite Christmas candies to 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 wanted to bring something 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, and then I topped them with white chocolate and peppermint candy canes.
What I Love About These Festive Brownies:
- Great for Gifting: These are the perfect addition to any cookie tray or to wrap up as a gift to friends and family.
- Classic Holiday Flavor Combo: The blend of rich chocolate and cool peppermint is a favorite holiday flavor everyone loves.
- Easy to Make: My step-by-step recipe walks you through making these cookies to ensure they turn out perfectly every single time.
Ingredients and Estimated Cost
Per Serving Cost: $0.48
Recipe Cost: $11.59
- 6 ounces unsweetened chocolate – $1.88
- 1 cup salted butter – $1.45
- 2 cups granulated sugar – $0.74
- ½ teaspoon baking powder – $0.03
- ¼ teaspoon table salt – $0.01
- 4 large eggs – $0.85
- 2 teaspoons pure vanilla extract – $0.67
- 1 ⅓ cup all-purpose flour – $0.25
- 1 ½ cups white chocolate chips – $2.48
- 2 Tablespoons vegetable shortening – $0.23
- ⅔ cup chopped candy cane pieces – $0.99
NOTE: The recipe cost is based on estimated grocery store prices and the specific ingredient amounts needed. Your actual cost may vary depending on what ingredients you already have on hand. I updated the pricing for this recipe in November 2024.
Cook’s Tools:
- 9×13-inch baking dish
- mixing bowls
- cutting board
- knife
- whisk
- rubber scraper
- measuring cups and spoons
How To Make Peppermint Bark Brownies
***For complete recipe instructions, see the recipe card below.
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Melt the butter and chocolate in the microwave, stirring every 30 seconds, until smooth. Let cool for 5 minutes.
- Whisk sugar, baking powder, salt, eggs, and vanilla in a large bowl.
- Mix in the flour until just combined.
- Stir in the melted chocolate mixture.
- Spread the batter evenly in the prepared pan.
- Bake for 45-55 minutes or until a toothpick comes out clean.
- Melt white chocolate chips and shortening in the microwave, stirring frequently to avoid burning.
- Spread melted white chocolate over the cooled brownies.
- Top with crushed candy canes.
- Let the topping set for 2-3 hours before slicing and serving.
Recipe Variations and Substitutions
- Peppermint Extract: Add ½ teaspoon of peppermint extract to the brownie batter for extra minty flavor.
- Dark Chocolate Topping: Swap white chocolate for dark or semisweet chocolate for a less sweet alternative.
- Crushed Cookies: Substitute candy canes with crushed peppermint-flavored cookies (like Oreos) for a fun twist.
- Gluten-Free: To make this recipe gluten-free, use a gluten-free all-purpose flour blend, substituting it cup for cup.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep them in the fridge for up to a week for a firmer texture.
- Freezer: I do not recommend freezing these brownies. Something funky happens to candy canes when frozen— they sort of melt. It’s not very pretty for these peppermint bark brownies!
Recipe FAQs
You can substitute the unsweetened chocolate with semi-sweet or bittersweet chocolate, making the brownies sweeter. You may need to adjust the sugar to compensate for the substitution.
You can bake the brownies up to 1-2 days in advance. After baking, store them in an airtight container at room temperature. For the best texture, wait to add the white chocolate topping closer to serving time.
Use the toothpick method to check for doneness. After you insert a toothpick into the center of the brownies, it should come out clean or with just a few moist crumbs. If it’s covered in batter, continue baking and check every few minutes.
Yes, if you’re short on time, you can use your favorite boxed brownie mix for the base and follow the instructions for the topping.
These Peppermint Bark Brownies are the ultimate holiday treat. Their festive appearance, refreshing peppermint flavor, and rich brownie base make them a standout dessert for Christmas parties, potlucks, or cozy nights by the fire.
More Peppermint recipes:
- Peppermint Cheesecake Dip
- Loaded Peppermint Cookies
- Peppermint Bark Cookies
- Peppermint Bark Sugar Cookie Pie
- Christmas Roulade
- Peppermint Patty Candy Recipe
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Peppermint Bark Brownies
Equipment
- 9×13-inch pan
- mixing bowls
- whisk
- rubber scraper
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 for 45-55 minutes, or until a 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
- This recipe makes 24-32 peppermint bark brownies, depending on how you cut them.
- You can pop the brownies into the refrigerator for about 30 minutes to speed up the cooling and chocolate setting process.
Nutrition
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