Description
Delightful Peppermint Bark Brownies combine rich, fudgy chocolate brownies with a creamy white chocolate peppermint frosting and a festive crunch of crushed candy canes. Perfect for holiday celebrations or any time you want a decadent treat with a refreshing peppermint twist.
Ingredients
Scale
Brownies
- 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
Frosting
- 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)
Decorating
- 2 candy canes (crushed)
Instructions
- Prepare Brownies: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang, or lightly grease the pan.
- Melt Butter and Chocolate: Chop butter into about 8 pieces and finely chop the dark chocolate. Place both in a large heatproof bowl and melt together in the microwave using 45-second intervals on medium power, stirring between each interval until smooth. Alternatively, melt over a double boiler. Let cool slightly until warm but not hot to the touch.
- Mix Batter: Whisk in granulated sugar, eggs, and vanilla extract until combined. Gently fold in the flour, cocoa powder, and salt until no dry clumps remain. Sift cocoa beforehand if lumpy.
- Bake Brownies: Pour batter into prepared pan and bake in the middle rack for 26-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Adjust bake time based on your texture preference.
- Cool Completely: Keep the brownies in the pan and allow them to cool completely at room temperature which may take a few hours.
- Prepare Frosting: Finely chop white chocolate and melt it gently using 45-second intervals in the microwave on medium power or in a double boiler. Set aside to cool until warm but not hot.
- Beat Butter: In a large bowl, beat the unsalted butter until smooth and creamy.
- Add Sugar and Peppermint: Add 1 cup powdered sugar, peppermint extract, and salt to the butter. Start mixing at low speed and increase to medium until fully incorporated.
- Combine White Chocolate: Ensure white chocolate is no longer hot, then mix it into the butter mixture thoroughly.
- Adjust Frosting Consistency: Gradually beat in remaining powdered sugar in about 1/3 cup increments, alternating with tablespoons of heavy cream or milk until desired sweetness and spreadable consistency are achieved. Add more peppermint extract if a stronger flavor is preferred.
- Decorate Brownies: Once brownies are fully cool (pan not warm to touch), lift out using the parchment paper. Spread frosting evenly over the top using a flat knife.
- Top with Candy Canes: Sprinkle crushed candy canes evenly over the frosted brownies for a festive crunch.
- Slice and Serve: Use a sharp knife to cut brownies into squares, wiping the knife clean between cuts to ensure neat slices.
Notes
- Microwave melting should always be done on medium power to avoid burning the chocolate.
- Sifting cocoa powder helps avoid lumps in the brownie batter.
- Letting the brownies cool fully before frosting prevents the frosting from melting.
- Use peppermint extract (not essence) for a true peppermint flavor.
- Crushing candy canes is easiest by placing them on a cutting board and lightly hitting with a rolling pin.
- For gooier brownies, bake closer to 26 minutes; for more cakey brownies, allow up to 32 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint bark brownies, chocolate brownies, holiday dessert, peppermint frosting, crushed candy canes
