Description
These Peppermint Bark Brownies combine rich, fudgy chocolate with a refreshing peppermint twist and a creamy white chocolate topping. Perfect for holiday treats or anytime you want a festive dessert with a delightful crunch from crushed peppermint candies.
Ingredients
Scale
Brownie Batter
- 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
White Chocolate Topping
- 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)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch square baking pan with aluminum foil and lightly spray or oil it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk the eggs until yolks break. Add in melted butter, brown sugar, white sugar, vanilla extract, and the optional peppermint extract. Mix well until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly blended.
- Make Brownie Batter: Add the dry ingredient mixture to the wet ingredients. Stir gently with a silicone spatula until just combined to avoid overmixing. Fold in the semi-sweet chocolate chips carefully.
- Bake Brownies: Pour the batter evenly into the prepared pan and spread it out smoothly with your spatula. Bake in the preheated oven for 28 minutes, or until a toothpick inserted in the center comes out with fudgy crumbs but no wet batter.
- Cool Brownies: Allow the brownies to cool completely in the pan, leaving them on the foil for easy removal later.
- Melt White Chocolate Topping: In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave at half power in 30-second intervals, stirring well between each until the mixture is smooth and fully melted.
- Add Peppermint Topping: Pour the melted white chocolate evenly over the cooled brownies and spread gently from the center outward. Sprinkle the crushed peppermint candies on top to evenly cover the surface.
- Set and Serve: Place the brownies in the refrigerator for 45 minutes to allow the white chocolate topping to set firmly. Once set, remove from refrigerator, slice into squares, and enjoy your festive peppermint bark brownies!
Notes
- You can substitute your favorite boxed brownie mix for the homemade batter; add chocolate chips and peppermint extract to the mix.
- If peppermint extract is unavailable, vanilla extract alone still gives good flavor.
- Use coconut oil or shortening in the white chocolate topping to help achieve a smooth, glossy finish.
- For a stronger peppermint flavor, increase crushed candies on top or add extra peppermint extract to the batter.
- Store brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 brownie (about 2x2 inch piece)
- Calories: 250 kcal
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
