While the brownies cool, I prepare the peppermint bark topping. I melt the white chocolate chips with the coconut oil in the microwave until they become silky smooth. Then I pour the mixture over the cooled brownies and gently spread it into an even layer. Before the white chocolate sets, I sprinkle the crushed peppermints over the top. I love watching the little red and white flecks settle into the creamy surface—it instantly looks festive. Then I let everything firm up so I can cut perfect squares.
Pro Tips for Best Results
One of the best things I learned through testing is not to overbake the brownies. I tested this three different ways—fully set, slightly underbaked, and very underbaked. The slightly underbaked version produced the richest, fudgiest brownies, and once they cooled completely, they held their shape beautifully. Trust me, take them out earlier than you think.
Here’s another trick: always cool the brownies completely before adding the peppermint bark layer. I learned this the hard way when I rushed things once, and the warm brownies melted the white chocolate topping almost instantly, creating a streaky mess. Letting the brownies cool makes the topping smooth and stable.
If your white chocolate chips seize, don’t panic. Add a tiny bit more coconut oil and microwave in very short bursts. White chocolate is more temperamental than regular chocolate, but patience always brings it back to life. I’ve made this mistake enough times to know not to stir too aggressively or overheat it.
Finally, when crushing peppermints, aim for a mix of fine bits and larger pieces. The finer crumbs melt slightly into the white chocolate topping, creating flavor, while the larger bits stay crunchy. The contrast is magical, and it’s a small detail that elevates the entire dessert.
Common Mistakes to Avoid
One of the biggest mistakes you can make with Peppermint Bark Brownies is overmixing the batter after adding the dry ingredients. I made this mistake once, and the brownies turned out tough instead of fudgy. The moment the flour disappears, stop mixing. Overmixing develops gluten, which is not what you want in brownies.
Another mistake is letting the white chocolate get too hot. I’ve done this when I wasn’t paying attention, and the chocolate turned into a lumpy, unusable paste. White chocolate burns easily, so melt it slowly. Stirring frequently helps maintain a smooth consistency.
Using too much peppermint extract is another pitfall. It’s very strong, and if you get heavy-handed, the brownies will taste medicinal instead of refreshing. Stick to the measurement—1/4 teaspoon is truly all you need for the perfect mint-to-chocolate balance.(See the next page below to continue…)