Introduction

Peppermint Bark Brownies combine the rich fudgy texture of classic chocolate brownies with a creamy white chocolate peppermint frosting. This festive treat is perfect for holiday gatherings or anytime you want a refreshing twist on a beloved dessert.

A close-up of a square chocolate brownie with two layers, placed on a white plate on a white marbled surface; the bottom layer is a thick, dark brown moist brownie with a slightly rough texture, and the top layer is a thick, smooth white frosting sprinkled with small red peppermint candy pieces, some of which have fallen onto the plate. In the blurred background, more brownie squares with the same layers can be seen, along with a white cup decorated with a red and white candy cane and a Santa face. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brownies:

1/2 cup unsalted butter (112 grams)
6 ounces dark chocolate (170 grams), 50-70% cocoa, or semi-sweet
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

White Chocolate Peppermint 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

Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang on the sides, or lightly grease the pan.
Step 2: Chop the butter and dark chocolate into small pieces, then place them together in a heatproof bowl.
Step 3: Melt the butter and chocolate in the microwave on medium power in 45-second intervals, stirring after each, until smooth. Alternatively, melt using a double boiler. Let the mixture cool until warm but not hot.
Step 4: Whisk in the sugar, eggs, and vanilla extract until fully combined.
Step 5: Gently fold in the flour, cocoa powder, and salt until no dry clumps remain. Sift cocoa powder first if it’s lumpy.
Step 6: Pour the batter into the prepared pan and bake in the center of the oven for 26-32 minutes. A toothpick inserted should come out with a few moist crumbs. Adjust baking time based on how fudgy you like your brownies.
Step 7: Allow brownies to cool completely in the pan, which may take several hours.
Step 8: For the frosting, finely chop the white chocolate and melt it gently in the microwave or over a double boiler. Set aside to cool.
Step 9: Beat the butter until creamy. Gradually add 1 cup powdered sugar, peppermint extract, and salt, mixing on low then medium speed until combined.
Step 10: Stir the cooled melted white chocolate into the butter mixture.
Step 11: Beat in remaining powdered sugar about 1/3 cup at a time, alternating with tablespoons of cream or milk, until the frosting reaches your preferred sweetness and texture. Add extra peppermint extract if desired.
Step 12: Once brownies are completely cool, remove from the pan using the parchment overhang if used. Spread the frosting evenly over the top with a flat knife.
Step 13: Sprinkle crushed candy canes over the frosted brownies. To crush candy canes, place them on a cutting board and gently tap with a rolling pin.
Step 14: Slice brownies with a sharp knife, wiping the blade clean between cuts for neat edges.

Tips & Variations

Use a 9×9 inch pan for thinner brownies that bake in about 20-25 minutes.
Choose dark chocolate between 50-70% cocoa for a perfect balance; semi-sweet works if you prefer sweeter brownies.
Make brownies a day ahead; cool fully, then cover and store at room temperature before frosting the next day.
Freeze unfrosted brownies wrapped tightly in plastic and a freezer bag for up to 2 months. Thaw in the fridge before frosting.

Storage

Store the finished brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, let come to room temperature or warm gently in a microwave for a few seconds to refresh the texture.

How to Serve

A square piece of dense, dark brown brownie lies flat on crumpled white parchment paper over a white marbled surface. The brownie is topped with one thick, even layer of creamy white frosting that has a slightly rough texture and is spread close to the edges. Small pieces of crushed red and white peppermint candy are sprinkled evenly across the frosting, adding bright pops of color and a crunchy texture. In the soft-focus background, there is a hint of a red and green plaid cloth, with white tiled walls behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint essence instead of peppermint extract?

It’s best to use peppermint extract because essence is often artificial and can taste harsh. Extract provides a pure, smooth peppermint flavor ideal for this frosting.

How do I know when the brownies are done?

Insert a toothpick into the center. If it comes out with a few moist crumbs but not wet batter, the brownies are ready. Baking time may vary depending on your oven and your preferred fudginess.