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Peppermint Bark Brownies Recipe

★★★★★

4.6 from 67 reviews
  • Author: Zoe
  • Total Time: 3 hours (including cooling time)
  • Yield: 9 servings 1x

Description

Peppermint Bark Brownies are a festive treat that perfectly combines a rich, fudgy dark chocolate brownie base with a creamy white chocolate peppermint frosting, topped with crunchy crushed candy canes. These brownies offer a delightful contrast of textures and flavors, making them an ideal dessert for holiday celebrations or anytime you crave a luxurious, minty chocolate indulgence.

Ingredients

Scale

Brownie Base

  • 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)
  • 2 candy canes (crushed)

Instructions

  1. Preheat and Prepare Pan: 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.
  2. Melt Butter and Chocolate: Chop the butter into 8 pieces and finely chop the dark chocolate. Place both in a large heatproof bowl and melt together using 45-second intervals on medium microwave power, stirring in between until smooth. Alternatively, use a double boiler. Allow to cool slightly until warm but not hot.
  3. Mix Wet Ingredients: Whisk the sugar, eggs, and vanilla extract into the cooled chocolate-butter mixture until well combined.
  4. Add Dry Ingredients: Gently fold in the flour, cocoa powder, and salt until just combined and no clumps remain. If cocoa is lumpy, sift it before mixing.
  5. Bake Brownies: 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 based on desired fudginess.
  6. Cool Brownies: Let the brownies cool completely in the pan, which may take a few hours, to ensure the frosting adheres properly.
  7. Melt White Chocolate: Finely chop white chocolate and melt in a heatproof bowl in 45-second microwave intervals on medium power, stirring between each until smooth. Alternatively, melt with a double boiler. Set aside to cool.
  8. Prepare Frosting Base: In a large bowl, beat 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.
  9. Combine Frosting Mixture: Ensure melted white chocolate is no longer hot and mix it into the butter mixture thoroughly.
  10. Adjust Frosting Sweetness and Texture: Beat in remaining powdered sugar about 1/3 cup at a time, alternating with tablespoons of cream or milk until desired sweetness and consistency are achieved. Optionally, add extra peppermint extract for a stronger mint flavor.
  11. Prepare Brownies for Frosting: Confirm brownies are fully cooled; the pan should not feel warm to the touch.
  12. Remove Brownies from Pan: If using parchment paper, lift out the brownies and place on a cutting board.
  13. Frost Brownies: Spread the peppermint white chocolate frosting evenly over the top of the cooled brownies using a flat knife.
  14. Decorate with Candy Canes: Lightly crush candy canes on a cutting board using a rolling pin and sprinkle evenly over the frosting.
  15. Slice and Serve: Use a sharp knife to cut brownies into 9 servings. For clean cuts, wipe the knife after each slice.

Notes

  • Use peppermint extract, not peppermint essence, for the best flavor in frosting.
  • Adjust baking time depending on how fudgy you want your brownies; shorter for gooey, longer for more set.
  • Ensure brownies are completely cool before frosting to prevent melting the frosting.
  • For a more intense peppermint flavor, add extra peppermint extract gradually to the frosting to taste.
  • Crushed candy canes add a crunchy texture and festive look—use fresh ones for the best taste.
  • Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peppermint bark brownies, holiday brownies, peppermint brownies, chocolate peppermint dessert, Christmas brownies, white chocolate frosting

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Find it online: https://cookingwithzoe.com/peppermint-bark-brownies-recipe/