Peppermint Bark Brownies

These peppermint bark brownies combine rich, fudgy chocolate brownies with a smooth white chocolate peppermint layer on top. They’re the perfect holiday dessert that looks impressive but comes together easily.

The combination of dark chocolate and cool peppermint creates a flavor that’s both indulgent and refreshing. Topped with crushed candy canes, these brownies are as beautiful as they are delicious.

Whether you’re baking for a holiday party or just craving a festive treat, this recipe delivers bakery-quality results every time.

Why You’ll Love This Recipe

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These brownies are incredibly fudgy without being underbaked. The brownie base is dense and chocolatey, providing the perfect foundation for the peppermint topping.

The white chocolate peppermint layer adds a creamy sweetness that balances the rich chocolate below. It sets perfectly, so you get clean cuts every time.

They’re also make-ahead friendly and store beautifully for several days. Perfect for holiday gifting or bringing to gatherings where you want to impress.

Read More: Gingerbread Brownies

Ingredients You’ll Need

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The brownie base uses simple pantry staples you probably already have. High-quality cocoa powder makes a noticeable difference in flavor.

For the peppermint layer, use good white chocolate chips or bars, not white candy coating. Real white chocolate melts smoothly and tastes significantly better.

Peppermint extract is key, but use it sparingly as it’s quite strong. Start with less and add more to taste if needed.

For the Brownies:

For the Peppermint Topping:

How to Make the Brownies

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Start by mixing your wet ingredients until smooth and sugar is dissolved. This creates the shiny, crackly top that makes brownies so irresistible.

Fold in the dry ingredients gently and avoid overmixing. Overmixing develops gluten and makes brownies cakey instead of fudgy.

Bake until a toothpick comes out with a few moist crumbs, not clean. They’ll continue cooking slightly as they cool in the pan.

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Peppermint Bark Brownies

Recipe by Emma BrooksCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

2

hours 

35

minutes

Total time

2

hours 

50

minutes

Fudgy chocolate brownies topped with creamy white chocolate peppermint layer and crushed candy canes. A festive holiday dessert that’s both elegant and easy.

Ingredients

• Brownie Layer

• 1/2 cup (115g) unsalted butter, melted

• 1 cup (200g) granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/3 cup (40g) all-purpose flour

• 1/2 cup (50g) unsweetened cocoa powder

• 1/4 teaspoon salt

• 1/2 cup (85g) semi-sweet chocolate chips (optional)

• Peppermint Topping

• 1 1/2 cups (255g) white chocolate chips

• 1/4 cup (60ml) heavy cream

• 1/2 teaspoon peppermint extract

• 1/2 cup (60g) crushed candy canes

Directions

• Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
• In a large bowl, whisk together melted butter and sugar until well combined. Add eggs and vanilla, whisking until smooth and glossy.
• Sift in flour, cocoa powder, and salt. Gently fold with a spatula until just combined and no dry streaks remain. Fold in chocolate chips if using.
• Pour batter into prepared pan and spread evenly. Bake for 23 to 25 minutes, until a toothpick inserted comes out with a few moist crumbs.
• Let brownies cool completely in the pan on a wire rack, at least 1 hour.
• For the topping, combine white chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth.
• Stir in peppermint extract and taste, adding more if desired. Pour over cooled brownies and spread evenly with an offset spatula.
• Immediately sprinkle crushed candy canes over the top, pressing gently so they adhere. Refrigerate for at least 2 hours until topping is set.
• Use the parchment overhang to lift brownies from pan. Cut into 16 squares with a sharp knife, wiping clean between cuts.

Notes

• Storage: Keep in an airtight container at room temperature for 3 days, or refrigerate for up to 1 week.
  Make Ahead: Bake brownies up to 1 day ahead and add topping when ready to serve.
  Substitutions: Use regular candy canes or peppermint candies. For stronger mint flavor, increase extract to 3/4 teaspoon.
  Cutting Tip: For ultra-clean cuts, dip your knife in hot water and wipe dry before each cut.

Nutrition Information (Per Brownie)

Adding the Peppermint Layer

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Let the brownies cool completely before adding the topping. If they’re even slightly warm, the white chocolate will melt and slide off.

Melt the white chocolate with cream using gentle heat, either in the microwave or double boiler. Stir until completely smooth before adding peppermint extract.

Pour the mixture over the cooled brownies and spread evenly. Immediately sprinkle with crushed candy canes before the chocolate sets.

Tips for Perfect Results

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Use a light-colored metal pan for even baking. Dark pans absorb more heat and can cause edges to overbake.

Line your pan with parchment paper with overhang on two sides. This makes lifting the brownies out super easy for clean cutting.

Chill the finished brownies for at least 2 hours before cutting. Use a sharp knife wiped clean between cuts for the neatest squares.

Storage and Make-Ahead

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Store these brownies in an airtight container at room temperature for up to 3 days. They actually taste even better the next day as flavors meld.

For longer storage, refrigerate for up to a week. The white chocolate stays firm and the brownies maintain their fudgy texture beautifully.

You can also freeze them for up to 3 months. Wrap individual brownies in plastic wrap, then place in a freezer bag for easy grab-and-go treats.

Frequently Asked Questions