Description
These Peppermint Bark Brownies combine rich, fudgy chocolate brownies with a festive layer of white chocolate and crushed peppermint candies for a delightful holiday treat. Moist and chocolaty, they are perfect for celebrations and gifting.
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
Topping
- 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)
Instructions
- Prepare the Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch square pan with aluminum foil and lightly grease it with cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, whisk the eggs until the yolks break. Add the melted butter, brown sugar, white sugar, vanilla extract, and optional peppermint extract. Stir well to combine.
- Combine Dry Ingredients: In a separate bowl, mix together the flour, cocoa powder, and salt until evenly blended.
- Make Batter: Add the dry ingredients to the wet ingredients and gently fold together using a silicone spatula just until combined. Do not overmix. Fold in the semi-sweet chocolate chips.
- Bake Brownies: Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 28 minutes or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Allow brownies to cool in the pan on foil.
- Melt Topping: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave at half power for 30 seconds intervals, stirring between each, until smooth and melted.
- Add Topping and Chill: Pour the melted white chocolate over the cooled brownies and spread evenly from the center. Sprinkle the crushed peppermint candies over the top. Refrigerate for 45 minutes to set the topping.
- Serve: Once set, slice the brownies into squares and enjoy your festive peppermint bark brownies!
Notes
- You can substitute your favorite boxed brownie mix for the base batter, adding chocolate chips and peppermint extract as described.
- If you don’t have coconut oil, shortening or butter can be used to help melt the white chocolate smoothly.
- Peppermint extract is optional; if you prefer a subtler peppermint flavor, omit it.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- For an extra festive touch, add red and green sprinkles with the peppermint candies.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inches)
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
