Name: Peppermint Bark Brownie 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 peppermint candies or 3-4 candy canes crushed)

Jump to Recipe· 4.9 from 10 reviews

If you’re craving an indulgent treat that screams holiday cheer but works anytime you need a little chocolatey pep in your step, you’ve got to try this Peppermint Bark Brownie Recipe. It’s the fudgiest brownie base topped with creamy white chocolate and a sprinkle of crushed peppermint candies that give a fresh, festive crunch. Trust me, once you make these, you’ll want to share—but you’ll also want to keep a stash hidden for yourself. Ready to make magic happen in your kitchen?

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Why This Recipe Works

Perfect Fudgy Texture: The balance of melted butter, sugars, and cocoa powder creates brownies that are moist but hold their shape beautifully.
Layered Flavors: Peppermint extract in the batter paired with crushed candies on top gives an irresistible refreshing twist.
No Fuss Topping: Melting white chocolate with coconut oil makes a smooth, silky layer that sets perfectly in the fridge.
Versatile Base: You can easily swap in your favorite brownie mix and just add the peppermint toppings for a quick version.

Peppermint Bark Brownie, Christmas brownie recipes, holiday peppermint desserts, fudge brownie with peppermint, festive chocolate treats - 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

This peppermint bark brownie recipe uses simple ingredients you probably already have, but each plays a key role. The dual sugars keep the brownies tender and sweet, while cocoa powder brings deep chocolate flavor without weighing things down. Peppermint extract adds fragrance and sets the tone for the festive topping.

Peppermint Bark Brownie, Christmas brownie recipes, holiday peppermint desserts, fudge brownie with peppermint, festive chocolate treats - 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

Eggs: Help bind the brownies and give them structure while keeping them moist.
Unsalted Butter: Melted for rich flavor and that fudgy texture I love.
Brown Sugar: Adds moisture and a subtle molasses note for depth.
White Sugar: Balances sweetness and helps create a tender crumb.
Vanilla Extract: Enhances the chocolate and peppermint flavors.
Peppermint Extract: Optional but highly recommended for that classic cool mint punch in every bite.
All-Purpose Flour: Provides structure without making the brownies cakey.
Unsweetened Cocoa Powder: For rich chocolate intensity; choose natural or Dutch-process for slightly different flavors.
Salt: Just a pinch to brighten all the sweet flavors.
Semi-Sweet Chocolate Chips: Small pockets of melty chocolate surprise in every bite.
White Chocolate Chips: Melted with coconut oil for a creamy, glossy topping layer.
Coconut Oil: Helps white chocolate melt smoothly and set up nicely without hardening too much.
Crushed Peppermint Candies: Adds festive color, crunch, and that unmistakable holiday flavor.

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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 playing around with this peppermint bark brownie recipe depending on the season or my mood. Sometimes I sneak in a handful of chopped nuts for crunch, or swap the semi-sweet chips for milk chocolate if I’m feeling extra indulgent.

Nutty Twist: Adding chopped pecans or walnuts brings a wonderful toasty crunch and pairs well with the peppermint. I’ve made this for holiday parties with nuts and everyone loved the texture contrast.
Mix It Up: If peppermint isn’t your thing, try orange extract for a chocolate-orange combo that’s just as festive.
Diet-Friendly Version: For gluten-free friends, swap all-purpose flour with a gluten-free blend; it works great and keeps fudginess.
Shortcut: Use your favorite boxed brownie mix and just add peppermint extract and chips — then top with the peppermint bark layer for a fast bakery-style treat.

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

Step 1: Prep and Mix the Batter

First up, preheat your oven to 350°F (175°C). Line an 8×8 square pan with aluminum foil and lightly spray it with oil so the brownies won’t stick. Crack two large eggs into a large bowl and whisk until the yolks break and the mixture looks smooth. Then, pour in melted butter, brown sugar, white sugar, vanilla extract, and the optional peppermint extract. Mix everything well until the sugars start to dissolve — this mix smells so good already!

Step 2: Combine Dry Ingredients and Make Your Batter

In a separate bowl, whisk together the flour, unsweetened cocoa powder, and salt until fully combined. Gradually add this dry ingredient mix into the wet ingredients. Use a silicone spatula to fold it all together just until there are no dry patches — don’t overmix or the brownies can get tough. Finally, fold in the semi-sweet chocolate chips gently for those melty pockets we all love.

Step 3: Bake Your Brownies

Pour the batter into your prepared pan and even it out with your spatula. Slide the pan into the oven and bake for about 25-28 minutes. The trick here is to test by inserting a toothpick in the center: It should come out fudgy but not wet with raw batter. Take them out and let the brownies cool in the pan while you prepare the peppermint bark topping.

Step 4: Make the White Chocolate Peppermint Bark

Melt the white chocolate chips together with the coconut oil in the microwave on half power, heating in 30-second bursts and stirring in between until the mixture is silky smooth. Pour this over the cooled brownies and spread from the center outward with a spatula. Then sprinkle the crushed peppermint candies on top evenly. Pop the pan into the fridge for 30-45 minutes so the chocolate sets perfectly—though if you’re like me, you might wait overnight just for that perfect slice.

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Pro Tips for Making Peppermint Bark Brownie Recipe

Don’t Overbake: Keep a close eye near the 25-minute mark—the brownies should be set but fudgy in the middle.
Crushing Peppermint Candies: I find putting the candies in a ziplock bag and smashing them with a rolling pin works slick and keeps the pieces uniform.
Melting White Chocolate: Adding coconut oil helps prevent the chocolate from seizing and keeps it smooth enough to spread like a dream.
Cooling Time Matters: Let the brownies cool fully before adding the white chocolate layer to avoid melting it into the batter.

How to Serve Peppermint Bark Brownie Recipe

Peppermint Bark Brownie, Christmas brownie recipes, holiday peppermint desserts, fudge brownie with peppermint, festive chocolate treats - 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 like to top these brownies with a light dusting of powdered sugar right before serving for an extra snowy touch. Sometimes, if it’s around Christmas, I add a sprig of fresh mint or a small candy cane on the side for presentation — it makes these look super festive and gift-worthy.

Side Dishes

This recipe pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. For drinks, a warm cup of peppermint hot chocolate or coffee with a shot of peppermint syrup elevates the experience to cozy perfection.

Creative Ways to Present

For holiday parties or gifting, I cut the brownies into small squares and place them in mini cupcake liners. Another cool idea is to layer broken brownie pieces in a glass jar with peppermint candies and give it as a “brownie mix in a jar” gift. Presentation can be half the fun, and these little touches make a big impression!

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint bark brownies in an airtight container at room temperature if it’s just for a day or two. If your kitchen is warm, the refrigerator is safer since the white chocolate topping can soften easily. Just bring back to room temp before enjoying so they’re nice and chewy.

Freezing

Freeze brownies wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. When you want some, thaw in the fridge overnight. I find that freezing doesn’t affect the peppermint bark topping much if wrapped well, which makes these a great make-ahead dessert.

Reheating

If you want warm brownies, heat individual squares in the microwave for about 10-15 seconds. This brings out that molten chocolate goodness without melting the peppermint candies too much. Just be careful not to overheat or the white chocolate layer might soften too much.

FAQs

Can I make the peppermint bark brownie recipe without peppermint extract?

Absolutely! The peppermint extract adds a lovely aroma and flavor boost, but the crushed peppermint candies on top provide plenty of minty goodness. Your brownies will still taste fantastic even if you leave the extract out.
What’s the best way to crush peppermint candies without making a mess?

I recommend placing the candies in a ziplock bag, sealing it tightly, and then gently tapping with a rolling pin or the bottom of a sturdy pan. This keeps the pieces contained and gives you a nice mix of crushed bits perfect for topping.
Can I use dark or milk chocolate chips instead of semi-sweet?

Yes! Feel free to swap semi-sweet for dark to deepen the chocolate flavor or milk chocolate for a sweeter, creamier taste. It’s all about what you enjoy most.
How do I know when my brownies are done baking?

Insert a toothpick about 2 inches from the edge of the pan. It should come out with moist crumbs but no wet batter. This means your brownies are perfectly fudgy and won’t dry out in the oven.

Final Thoughts

This Peppermint Bark Brownie Recipe has become my go-to dessert when I want something that feels fancy but comes together quickly with familiar ingredients. There’s just something about the combo of fudgy brownie, creamy white chocolate, and crunchy peppermint that brightens any gathering or quiet night in. I hope you enjoy making and sharing this recipe as much as I do — your kitchen is about to smell amazing, and your taste buds are in for a treat. Happy baking, friend!