Peppermint Bark Brownies

These Peppermint Bark Brownies are the perfect holiday mash-up—rich, fudgy chocolate brownies topped with a layer of peppermint white chocolate and a sprinkling of crushed candy canes. I love how they combine the dense, gooey texture of a classic brownie with the cool, crisp flavor of peppermint bark for a festive dessert that’s both decadent and refreshing.

Why You’ll Love This Recipe

I love these brownies because they’re a one-pan wonder that feels extra special for the holidays. The brownie base is deep and chocolatey, while the peppermint bark topping adds sweetness, crunch, and just the right amount of mint. They’re easy to make, look gorgeous on a cookie tray, and they’re a guaranteed hit at parties or gift exchanges. I also like that I can make them ahead—they store and freeze beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

• Unsalted butter

• Granulated sugar

• Brown sugar (optional, for extra chewiness)

• Eggs

• Vanilla extract

• Unsweetened cocoa powder

• All-purpose flour

• Salt

• Semi-sweet or dark chocolate chips (optional, for extra richness)

For the peppermint bark topping:

• White chocolate chips or chopped white chocolate

• Peppermint extract

• Crushed candy canes or peppermint candies

Directions

1. I preheat the oven to 350°F (175°C) and line a baking dish (8×8 or 9×9 inches) with parchment paper for easy removal.

2. I melt the butter in a saucepan or microwave, then stir in the sugars and cocoa powder until smooth.

3. I whisk in the eggs and vanilla extract until glossy and combined.

4. I add the flour and salt, stirring just until there are no dry streaks. I fold in the chocolate chips if I’m using them.

5. I pour the batter into the prepared pan and smooth it out evenly.

6. I bake for 25–30 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.

7. I let the brownies cool completely before topping.

8. For the topping, I melt the white chocolate in the microwave or using a double boiler, then stir in a few drops of peppermint extract.

9. I spread the melted white chocolate over the cooled brownies and immediately sprinkle the crushed candy canes on top.

10. I let the topping set at room temperature or in the fridge before slicing into squares.

Servings and timing

This recipe makes about 12 to 16 brownies. It takes 15 minutes to prep, 25–30 minutes to bake, plus cooling and setting time for the topping.

Variations

• I sometimes add a thin layer of dark chocolate under the white chocolate for a double-bark effect.

• For extra peppermint flavor, I mix crushed candy canes into the brownie batter.

• I’ve topped them with mini marshmallows or chocolate drizzle instead of peppermint for a different vibe.

• Gluten-free flour works well as a 1:1 swap in this recipe.

• I swirl the white chocolate into the brownie batter before baking for a marbled look.

Storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If I want to freeze them, I wrap the cooled, cut brownies tightly and store them for up to 2 months. I let them thaw at room temperature before serving.

No reheating is needed—these are best served at room temperature or chilled.

FAQs

Can I use peppermint oil instead of extract?

Yes, but I use it sparingly—it’s much stronger than extract. A drop or two goes a long way.

Why did my white chocolate seize?

White chocolate can overheat quickly. I melt it slowly and stir often, avoiding any contact with water.

Can I make these ahead of time?

Absolutely. I make them a day or two ahead and store them covered—they taste even better once the flavors meld.

What’s the best way to crush candy canes?

I put them in a zip-top bag and crush them with a rolling pin or the bottom of a measuring cup.

Can I use a boxed brownie mix?

Yes. I sometimes use a good-quality brownie mix when I’m short on time and just add the peppermint bark topping myself.

Conclusion

These Peppermint Bark Brownies are a festive twist on a classic dessert, and they always put me in the holiday spirit. I love how the deep chocolate flavor pairs with the cool peppermint crunch on top—it’s a texture and flavor combo that never gets old. Whether I’m baking them for a cookie exchange, gifting them, or just making a batch to enjoy with coffee by the tree, they’re a holiday must-have in my kitchen.

Print