Name: Peppermint Bark Brownies Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 large eggs; 1/2 cup unsalted butter, melted (1 stick); 1/2 cup brown sugar; 1/2 cup white sugar; 1 teaspoon vanilla extract; 1/4 teaspoon peppermint extract (optional); 1/2 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup semi-sweet chocolate chips; 1 cup white chocolate chips; 2 teaspoons coconut oil or shortening; 1/3 cup crushed peppermint candies (about 12 round candy peppermints or 3-4 candy canes crushed)

Jump to Recipe· 4.5 from 5 reviews

If you’re on the hunt for an irresistible holiday treat that’s as festive as it is fudgy, you’ve got to try this Peppermint Bark Brownies Recipe. Imagine a rich, chocolatey brownie base topped with a creamy white chocolate layer speckled with crunchy peppermint bits—pure joy in every bite! I’m sharing all my tips to make sure your brownies come out perfectly fudgy and decked out with that classic peppermint bark magic.

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Why This Recipe Works

Perfect fudgy texture: The balance of melted butter, sugars, and just the right amount of flour keeps these brownies oh-so-soft and rich.
Layered flavors: Combining semi-sweet and white chocolate with peppermint creates that classic holiday taste everyone loves.
Easy to customize: You can tweak the peppermint intensity or swap chocolates to suit your cravings.
Simple prep, impressive results: No fancy techniques needed to wow your friends and family.

Peppermint Bark Brownies, festive holiday brownies, peppermint chocolate dessert, fudgy brownie recipe, Christmas treat recipes - A wooden board holds eleven square brownies, each with two layers: a dark brown, dense textured base with visible chunks inside, topped by a creamy white layer sprinkled with crushed pink peppermint pieces giving a slightly rough texture. Three brownies are separated at the front, showing clear edges and layers. Behind the board, there is a small white stack of four plates with one brownie on top, and to the right, a white napkin with a pattern of small green and red chef hats rests on a white marbled surface. Scattered peppermint candies and a few chocolate chips decorate the bottom edge of the surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role in building those luscious layers of this Peppermint Bark Brownies Recipe. From fudgy brownie batter to the crisp peppermint crunch on top, I’ll explain why I pick certain ingredients so your treats come out just right.

Peppermint Bark Brownies, festive holiday brownies, peppermint chocolate dessert, fudgy brownie recipe, Christmas treat recipes - Flat lay of two large whole brown eggs with clean shells, a small white ceramic bowl of melted golden butter, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl holding pale amber vanilla extract, a small white ceramic bowl containing translucent peppermint extract, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of dark unsweetened cocoa powder, a small white ceramic bowl with fine white salt, a small pile of semi-sweet chocolate chips, a small pile of white chocolate chips, a small white ceramic bowl of clear coconut oil, and a small mound of crushed round peppermint candies in red and white colors, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Large eggs: Eggs bind everything together and add moisture to keep the brownies soft, plus a little structure so they hold their shape.
Unsalted butter: Melted butter adds richness and a velvety texture—don’t skip this or your brownies won’t be as decadent.
Brown and white sugar: The combo creates a caramelized flavor and moist texture; brown sugar especially makes the brownies fudgier.
Vanilla extract: Enhances all the chocolate flavors—never underestimate a good splash of vanilla!
Peppermint extract (optional): For a subtle minty kick in the brownie base itself, I always add just a quarter teaspoon so it complements but doesn’t overwhelm.
All-purpose flour: Just enough flour to give these brownies bite without drying them out.
Unsweetened cocoa powder: This is your deep chocolate flavor—don’t substitute for sweetened cocoa, or it’ll throw off the balance.
Salt: A pinch cuts through the sweetness and intensifies all the chocolatey goodness.
Semi-sweet chocolate chips: Folded into the batter for melty pockets of chocolate in every bite.
White chocolate chips: Melted to create that smooth, creamy top layer that pairs perfectly with peppermint.
Coconut oil or shortening: Helps melt the white chocolate smoothly and adds glossy shine without clumps.
Crushed peppermint candies: The star topping—adds festive crunch and fresh peppermint flavor that makes these brownies feel like a holiday party.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Peppermint Bark Brownies Recipe my own by adjusting the peppermint to my mood and what I have on hand. Don’t hesitate to experiment—you might discover your new favorite spin!

More Minty Punch: I sometimes double the peppermint extract in the batter and toss in additional crushed candy on top. It’s intense but fantastic if you love peppermint as much as I do.
Dairy-Free Version: Swap butter for coconut oil and use dairy-free chocolate chips. The texture shifts slightly but still delicious!
Boxed Brownie Shortcut: If time’s tight, I use a good quality boxed brownie mix, adding the chocolate chips and peppermint extract before baking, then topping with white chocolate and peppermint—works like a charm.
Extra Fudgy: I keep the baking time on the lower end, checking at 25 minutes; this gives me that gooey center I crave.

Step-by-Step: How I Make Peppermint Bark Brownies Recipe

Step 1: Prep Like a Pro

First things first: preheat your oven to 350°F and line an 8×8-inch square pan with aluminum foil. I lightly spray the foil with oil so the brownies come out effortlessly. Trust me, this step saves you from brownie heartbreak later when you’re trying to get perfect squares out of the pan.

Step 2: Whisk Your Wet Ingredients

Crack your eggs into a big mixing bowl and whisk them until the yolks break; you want them blended but not frothy. Then pour in the melted butter, both sugars, vanilla, and if you’re feeling pepperminty, add that extract now. Mixing these first helps create a smooth base for your brownie batter.

Step 3: Bring the Dry Ingredients Together

In another bowl, stir together your flour, cocoa powder, and salt. This keeps the cocoa from clumping and evenly spreads the salt so your brownies are perfectly balanced. Slowly add the dry mixture to your wet mix and fold gently with a silicone spatula until just combined. Overmixing will make them cakey, and we want fudgy!

Step 4: Fold in the Chocolate Chips

Here’s the fun part: stir in those semi-sweet chocolate chips. They melt into pockets of gooey chocolate—this little addition is what takes these brownies from good to unforgettable.

Step 5: Bake & Cool

Pour your batter into the prepared pan, smoothing it out evenly with your spatula. Bake for 25-28 minutes, then test with a toothpick in the center. You want it to come out with fudgy crumbs, not wet batter. Cooling on the foil lets the brownies set without sticking, so don’t rush this step.

Step 6: Melt and Spread White Chocolate Topping

While the brownies cool, melt your white chocolate chips with coconut oil in the microwave on half power for 30 seconds at a time, stirring in between. Once smooth, pour this luscious glaze over your cooled brownies and smooth it from the center out.

Step 7: Sprinkle the Peppermint Candy & Chill

Immediately sprinkle those crushed peppermint candies all over the white chocolate layer. Then pop the pan into the fridge for 30-45 minutes to let everything set. If you can wait longer, overnight is even better!

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Pro Tips for Making Peppermint Bark Brownies Recipe

Use room temperature eggs: I learned that warm eggs mix more easily and create a smoother batter, helping the brownies bake evenly.
Don’t overbake: Pull the brownies out as soon as the toothpick has fudgy crumbs; overbaking dries them out and kills that rich texture.
Gently fold the dry ingredients: This keeps your brownies from becoming cakey and maintains their dense fudgy feel.
Chill for crisp peppermint bark: Skipping the refrigeration can cause the white chocolate to stay soft and messy, so give it that chill time for perfect crunch.

How to Serve Peppermint Bark Brownies Recipe

Peppermint Bark Brownies, festive holiday brownies, peppermint chocolate dessert, fudgy brownie recipe, Christmas treat recipes - The image shows a stack of four square peppermint brownies on a white plate with a white marbled surface underneath. Each brownie has two layers: a thick, dark brown chocolate base with a moist, dense texture, and a creamy white topping sprinkled with crushed red peppermint bits that add a pop of color and texture. One brownie on top has a small bite taken out, revealing the rich chocolate layer inside. In the background, there is a similar white plate with another brownie on it, and a soft white cloth with green patterns is visible on the side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick with crushed peppermint candies for that iconic crunch and flavor, but sometimes I add a drizzle of melted dark chocolate or a light dusting of powdered sugar for an extra fancy touch. A sprig of fresh mint on the side also adds a nice pop of color and aroma when serving to guests.

Side Dishes

This recipe pairs perfectly with a cozy cup of hot cocoa or peppermint-infused coffee for a sweet holiday indulgence. If you want to serve it at a party, add some vanilla ice cream or whipped cream as a side to balance the richness.

Creative Ways to Present

For gift-giving or festive gatherings, I love cutting these brownies into small bite-sized squares and placing them in decorative tins lined with parchment paper. You can also layer them in glass jars with alternating crushed candy and brownie pieces for a unique peppermint bark brownie parfait look.

Make Ahead and Storage

Storing Leftovers

I store my brownies in an airtight container in the refrigerator to keep that white chocolate layer firm and the peppermint crunch fresh. They usually last about 4-5 days—you’ll want to eat them way before then, if you’re anything like me!

Freezing

Yes, you can freeze these! I wrap individual brownie pieces tightly in plastic wrap and then place them in a freezer-safe container. When I thaw them in the fridge overnight, the texture stays pretty close to fresh-baked, and that peppermint bark topping holds up nicely.

Reheating

Since peppermint bark brownies are best enjoyed cool to keep the topping intact, I usually eat them chilled. But if you want them warm, pop a piece in the microwave for 10-15 seconds. Be careful not to melt the peppermint layer completely—warm, fudgy brownie with a slight crisp on top is the sweet spot.

FAQs

Can I use candy canes instead of peppermint candies in this Peppermint Bark Brownies Recipe?

Absolutely! Crushed candy canes work perfectly as a topping and provide a lovely peppermint crunch. Just be sure to crush them finely enough so they stick well to the white chocolate layer and don’t feel too sharp when eating.
What’s the best way to get fudgy brownies using this recipe?

To get fudgy brownies, don’t overbake—pull them out once a toothpick comes out with moist crumbs, not wet batter. Also, using melted butter and combining brown with white sugar helps retain moisture and richness.
Can I make these brownies ahead of time for a party?

Yes! These brownies actually taste better after they’ve chilled and the peppermint bark sets completely. You can make them a day or two ahead, store in the fridge, and serve chilled for easy entertaining.
Can I substitute dairy-free chocolate chips in this recipe?

Definitely. Use your favorite dairy-free or vegan chocolate chips for both the semi-sweet and white chocolate layers. Just watch the melting process carefully, as some brands melt differently.
Is peppermint extract necessary?

It’s optional but recommended. Peppermint extract in the batter adds a subtle minty nuance beneath the dominant peppermint candy on top, creating a layered mint flavor experience.

Final Thoughts

This Peppermint Bark Brownies Recipe has become my go-to holiday dessert because it delivers that perfect balance of rich chocolate and bright peppermint without any fuss. Whether you’re baking for a festive party or just want to treat yourself, these brownies bring comfort and cheer in every bite. I truly hope you enjoy making and sharing them as much as I do—it’s like wrapping up the holiday spirit in a little square of heaven!