Introduction

If there’s one festive treat that perfectly blends rich chocolate and refreshing peppermint, it’s Peppermint Bark Brownies. Imagine biting into a dense, fudgy brownie base topped with a creamy, mint-infused white chocolate frosting and finished off with a crunchy sprinkle of crushed candy canes. Each bite offers a delightful contrast of textures and flavors that will instantly brighten your holiday season.

A close-up image of two square brownies on a white decorative plate placed on a white marbled surface. Each brownie has two visible layers: a thick dark brown chocolate base with a moist, dense texture, topped with a smooth white cream layer sprinkled evenly with crushed red and white peppermint candy pieces. One brownie is cut with a slightly rough edge showing the dense texture beneath. A blurred red and white candy cane is in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (112 grams)
6 ounces dark chocolate (170 grams) (50-70%, or semi-sweet works too)
1 cup granulated sugar (200 grams)
2 large eggs
2 teaspoons vanilla extract
2/3 cup all-purpose flour (83 grams)
3 tablespoons cocoa powder (17 grams)
1/4 teaspoon salt
3 ounces white chocolate (85 grams)
1/2 cup unsalted butter (112 grams)
1-2 cups powdered sugar (110-220 grams)
1/2 – 1 teaspoon peppermint extract (NOT peppermint essence)
1/4 teaspoon salt
1-2 tablespoons heavy cream (15 ml) (or milk, if needed)
2 candy canes (crushed)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal, or lightly grease the pan.
Step 2: Chop the butter into 8 pieces and finely chop the dark chocolate. Melt them together in a large heatproof bowl using 45-second intervals in the microwave on medium power, stirring between intervals until smooth. Alternatively, use a double boiler. Let cool slightly until warm but not hot.
Step 3: Whisk the granulated sugar, eggs, and vanilla extract into the cooled chocolate-butter mixture until well combined.
Step 4: Gently fold in the flour, cocoa powder, and salt until just combined and no clumps remain. If the cocoa powder is lumpy, sift it before mixing.
Step 5: Pour the batter into the prepared pan and bake in the center of the oven for 26-32 minutes, or until a toothpick inserted comes out with moist crumbs. Adjust baking time depending on your preferred fudginess.
Step 6: Allow the brownies to cool completely in the pan; this may take a few hours to ensure the frosting adheres properly.
Step 7: Finely chop the white chocolate and melt in a heatproof bowl in 45-second intervals in the microwave on medium power, stirring between each until smooth. Alternatively, melt with a double boiler. Set aside to cool.
Step 8: In a large bowl, beat the butter until creamy and smooth. Add 1 cup powdered sugar, 1/2 teaspoon peppermint extract, and salt, then gradually beat from low to medium speed until incorporated.
Step 9: Mix the melted white chocolate (make sure it’s no longer hot) into the butter mixture thoroughly.
Step 10: Beat in the remaining powdered sugar about 1/3 cup at a time, alternating with tablespoons of cream or milk until the frosting reaches your desired sweetness and consistency. Add extra peppermint extract if you want a stronger mint flavor.
Step 11: Confirm the brownies are fully cooled and the pan is no longer warm to the touch. If using parchment paper, lift the brownies out and place on a cutting board.
Step 12: Spread the peppermint white chocolate frosting evenly over the top of the cooled brownies using a flat knife.
Step 13: Lightly crush candy canes on a cutting board using a rolling pin and sprinkle them evenly over the frosting.
Step 14: Use a sharp knife to cut the brownies into 9 servings. For clean cuts, wipe the knife after each slice.

Tips & Variations

For an extra fudgy texture, slightly underbake the brownies and allow them to set as they cool.
If you don’t have peppermint extract, a few drops of peppermint oil can work, but use sparingly as it’s stronger.
Swap candy canes for crushed peppermint candy or mini chocolate chips for a different crunch.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Bring to room temperature before serving for the best texture. You can also freeze the brownies for up to 2 months; thaw overnight in the refrigerator and return to room temperature before eating.

How to Serve

The image shows two square pieces of dark brown chocolate cake with a thick layer of white frosting on top. The frosting is smooth and creamy, sprinkled generously with small, crushed red and white peppermint candy pieces. The cake pieces are placed side by side on a detailed white plate with a lacy edge. In the background, two full candy canes with red and white stripes rest on a white marbled surface. A woman’s hand is gently holding one cake piece as if about to take it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint essence instead of peppermint extract?

It’s best to use peppermint extract rather than essence, as essence can be artificial and overpowering. Extract provides a cleaner, more natural peppermint flavor that blends well with the frosting.

How do I prevent the frosting from melting on warm brownies?

Make sure the brownies are completely cooled before frosting. If the brownies are still warm, the frosting may melt and become too soft. Patience is key for a neat and firm frosting layer.