Description
Delicious and festive Peppermint Bark Brownies featuring a rich chocolate base topped with smooth white chocolate and crushed peppermint candies for a perfect holiday treat.
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 teaspoon coconut oil or shortening
- 1/3 cup crushed peppermint candies (about 12 round candy peppermints or 3-4 candy canes crushed)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch square pan with aluminum foil and lightly grease with spray oil to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk the eggs until the yolks break. Add melted butter, brown sugar, white sugar, vanilla extract, and optional peppermint extract, then mix well until combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, unsweetened cocoa powder, and salt until evenly blended.
- Make Brownie Batter: Gradually add the dry ingredients to the wet ingredients, folding gently with a silicone spatula until just combined to form the batter. Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Bake Brownies: Pour the batter into the prepared pan, spreading it evenly with a spatula. Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out fudgy but without wet batter. Remove from oven and allow to cool in the pan while still on the foil.
- Melt White Chocolate Topping: Combine white chocolate chips and coconut oil in a microwave-safe bowl. Microwave at half power in 30-second increments, stirring in between until smooth and fully melted.
- Apply Topping and Add Peppermint: Pour the melted white chocolate over the cooled brownies and smooth evenly from the center outward. Sprinkle crushed peppermint candies over the top for a festive finish.
- Chill to Set: Place the pan in the refrigerator for 30 to 45 minutes, or until the white chocolate topping has set firmly. The brownies can also be chilled overnight if desired.
- Slice and Serve: Once set, lift the brownies out using the foil, slice into squares, and enjoy your peppermint bark brownies.
Notes
- You can use your favorite boxed brownie mix as the base; add chocolate chips and peppermint extract to the batter, then proceed with the white chocolate and peppermint topping.
- Using coconut oil helps the white chocolate melt smoothly and creates a glossy finish.
- For a stronger peppermint flavor, increase peppermint extract slightly but do so cautiously to avoid overpowering the brownies.
- Make sure to crush peppermint candies finely if you prefer less crunch and easier slicing.
- Leftover brownies can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 brownie (about 60g)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
