The first time I made these Peppermint Bark Brownies, I remember leaning over the mixing bowl as the melted chocolate and butter swirled together, releasing that deep, rich cocoa aroma that instantly told me I was about to create something truly decadent. My kitchen smelled like a mix of hot chocolate, fresh fudge, and a hint of holiday cheer all at once. When I poured the glossy batter into the pan and later spread the creamy peppermint bark layer over the top, I realized I had stumbled upon the perfect winter dessert. Every bite felt like the best parts of brownies and peppermint bark rolled into one irresistible treat, and now it’s something I look forward to making every December.
Why You’ll Love This Recipe
You’ll fall in love with these Peppermint Bark Brownies because they taste exactly like a holiday celebration baked into a single bar. You get the fudgy richness of a homemade brownie base combined with the creamy sweetness of white chocolate and the refreshing crunch of crushed peppermints on top. It feels indulgent without being over the top, and the combination of flavors is the kind of festive moment you’ll want to enjoy more than once. Plus, these brownies look absolutely stunning on a dessert tray, which makes you look like you spent hours baking when the process is surprisingly simple.
Ingredients
- 2 large eggs
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 1/4 teaspoon peppermint extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1 cup white chocolate chips
- 2 teaspoons coconut oil
- 1/3 cup crushed peppermints
When you gather your ingredients, remember that small choices can make a big difference. For instance, a good-quality cocoa powder deepens the fudgy flavor, and real peppermint extract brings that clean, refreshing bite without tasting artificial. I’ve also learned that using coconut oil when melting white chocolate ensures it spreads smoothly without clumping or seizing. If you can’t find mini crushed peppermints, regular candy canes work beautifully—just crush them yourself, but avoid turning them into dust; little crunchy bits make a huge difference in texture.
Equipment Needed
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- 8×8 or 9×9 baking pan
- Parchment paper
- Microwave-safe bowl
- Measuring cups and spoons
- Cooling rack
I like to prepare all my tools before I begin because once the batter is mixed, baking brownies feels wonderfully quick and straightforward. Parchment paper is a must—it lets you lift the brownies out in one clean motion, which makes the slicing so satisfying. A rubber spatula helps scrape every last bit of chocolatey goodness from the bowl, and using a microwave-safe bowl for melting white chocolate makes the peppermint bark layer incredibly easy to prepare. Nothing about this recipe requires fancy equipment, which is one of the reasons I love making it during busy holiday weeks.
Step-by-Step Instructions
The first thing I do when making these brownies is melt the butter and chocolate chips together. I like using the microwave in 20-second intervals, stirring each time, because it prevents the chocolate from overheating and becoming grainy. When the mixture turns smooth and glossy, I let it cool for just a minute before whisking in both sugars. The smell at this point is incredible—rich, buttery, and warm.
After that, I whisk in the eggs one at a time, watching the batter thicken and become even smoother. Then comes the vanilla and peppermint extract, which instantly deepen the aroma and transform the mixture from regular brownies into holiday brownies. In a separate bowl, I combine the flour, cocoa powder, and salt before folding them gently into the chocolate mixture. The batter becomes thick enough to feel substantial, yet still soft enough to pour easily.
Once the brownie batter is ready, I spread it evenly into a parchment-lined pan. I always take a moment to smooth the top because the more level the brownies are now, the cleaner the peppermint bark layer will look later. The brownies bake until the edges are set but the center still looks slightly soft—this is how you get that amazing fudgy texture. The smell that fills my kitchen during this step is pure Christmas: chocolatey, warm, and comforting.(See the next page below to continue…)