Peppermint Bark Brownies
Our decadent Peppermint Bark Brownies are packed with white chocolate and peppermint pieces, just like the classic holiday candy!
White Chocolate Peppermint Brownies
Ghirardelli Peppermint Bark is one of my all-time favorite Christmas treats! I just love that combination of rich chocolate (especially the dark chocolate ones), white chocolate, and crunchy peppermint bits. It’s hard not to eat the whole bag!
These peppermint bark brownies recreate that irresistible flavor medley, but they are even more decadent!
We started with fudgy chocolate brownies and baked white chocolate peppermint pieces right into the batter. This gives the brownies even more delicious minty taste and keeps them moist.
Then we made a from-scratch white chocolate frosting, so the brownie would have the same layering as the candy that is their inspiration.
Finally, we topped the brownies with crushed bits of candy cane and white chocolate mint baking bits, so you really get the full effect.
The combination of chocolate and mint is nothing new, but when you take a bite of these Peppermint Bark Brownies you’ll see it in a whole new light! Fudgey and minty fresh, these brownies will become a holiday tradition in no time!
Related: Learn how to make your own homemade peppermint bark here!
Ingredients
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- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup white chocolate peppermint baking chips
For the White Chocolate Peppermint Topping:
- 1/3 cup milk
- 1/3 cup butter
- 1 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips or almond bark
- Crushed candy canes or peppermints
Kitchen Tools Used
- Square baking pan or glass baking dish
- Parchment paper
- Mixing bowls and whisk
- Saucepan
Instructions
To Prep: Preheat oven to 350 degrees. Coat an 8-inch or 9-inch square pan with non-stick cooking spray. You can also line with parchment paper if you like, as this helps the brownies pop right out when they’re done baking.
1. Make the Brownies
- In a large bowl or bowl of a stand mixer, cream the sugar and butter until light and fluffy (about 2 minutes).
- Add the eggs and vanilla and mix until incorporated.
- In a separate mixing bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- Add half of the dry ingredients into the butter-sugar mixture, beat well, then add the remaining half.
- Fold in 1/2 cup white chocolate peppermint chips and then spread the brownie batter into the prepared pan.
- Bake for 25-30 minutes, until the center is firm to the touch and the edges are crisp and pull away from the edges of the pan. You can use a toothpick to test for doneness too.
- Allow to cool as you prepare the ganache.
2. Make the White Chocolate Frosting
- Add milk, butter, and sugar to a medium saucepan over medium heat. Stir frequently until the mixture is completely liquid and smooth.
- Remove from heat and add the vanilla extract and white chocolate chips or almond bark. Whisk until completely melted.
- Pour the white chocolate ganache on top of the cooled brownies and smooth with a rubber spatula or offset spatula.
3. Add Toppings!
While the frosting is still wet, sprinkled with additional white chocolate peppermint baking bits. You can also sprinkle with crushed candy canes or peppermint candy for a little crunch, just like peppermint bark candy!
Let icing set before cutting and serving, about one hour.
Video Demo:
Prep Tips
- Shortcut Recipe – This recipe is written with a from-scratch brownie recipe. However, you can absolutely use a boxed brownie mix to save time and make this recipe even easier! If starting from a box mix, prepare the brownie batter according to package directions. Fold in the white chocolate peppermint bits, then bake as the directions state. Then you can skip ahead to the frosting step later in the recipe!
- Storage – Keep leftover brownies covered or in an airtight container at room temperature. They do not require refrigeration. When properly stored, they can stay good for 3-5 days.
More of our favorite Peppermint Bark Desserts
- White Chocolate Peppermint Cookies
- Peppermint Bark Popcorn
- Candy Cane Fudge
- Tipsy Peppermint Mocha (grown-ups only!)
- Homemade Peppermint Patties
- Peppermint Bark Christmas Cheesecake Dip
Printable Peppermint Bark Brownies Recipe (Printable Recipe Card)
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Peppermint Bark Brownies
Equipment
- Stand mixer
- 8-inch square baking pan
- Saucepan
Ingredients
- 1/2 cup butter melted
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup white chocolate peppermint bits
For the white chocolate ganache:
- 1/3 cup milk
- 1/3 cup butter
- 1 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips or almond bark
- PLUS additional 1 cup white chocolate peppermint bits and/or crushed candy canes for garnish
Instructions
To Make the Brownies
- Preheat oven to 350FยฐF and prep a square baking pan with non-stick spray or parchment paper.
- In a large mixing bowl, cream the sugar and butter until light and fluffy (about 2 minutes).
- Add the eggs and vanilla and mix until incorporated.
- In a separate bowl, whisk together the cocoa powder, flour, salt and baking powder.
- Add half of the dry ingredients into the butter-sugar mixture, beat well, then add remaining half.
- Fold in 1/2 cup white chocolate peppermint chips and then spread the mixture into the prepared baking dish.
- Bake for 25-30 minutes, until the center is firm to the touch and the edges are crisp and pull away from the edges of the pan.
- Allow to cool.
To Make the White Chocolate Frosting
- Add milk, butter and sugar to a medium saucepan over medium heat. Stir until melted and smooth.
- Remove from heat and then add the vanilla extract and white chocolate chips. Stir until completely melted.
- Pour the white chocolate ganache over the brownies and smooth with a spatula.
- Sprinkle the additional white chocolate peppermint bits or crushed candy canes on the ganache while it is still wet. Let set.
Video
Notes
- Shortcut Recipe – This recipe is written with a from-scratch brownie recipe. However, you can absolutely use a boxed brownie mix to save time and make this recipe even easier! If starting from a box mix, prepare the brownie batter according to package directions. Fold in the white chocolate peppermint bits, then bake as the directions state. Then you can skip ahead to the frosting step later in the recipe!
- Storage – Keep leftover brownies covered or in an airtight container at room temperature. They do not require refrigeration. When properly stored, they can stay good for 3-5 days.
Nutrition
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