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These Peppermint Bark Brownies are a simple and festive dessert that include a fudgy brownie base topped with a creamy white chocolate peppermint layer. These are a fun treat for the holiday cookie exchange, a quiet day of baking or for any time you are craving a mint chocolate treat!

Peppermint bark topped brownies with crushed candy canes on top arranged on parchment.

Why You Will Love These Peppermint Bark Brownies:
Recipe Ingredients:
Step-By-Step Instructions:
Recipe Tips
Storage:
Recipe Variations:
Peppermint Bark Brownies Recipe
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When I was dreaming up these peppermint bark inspired brownies, I started on a classic brownie with a Ghirardelli peppermint bark square pressed into each piece. But that seemed boring.

But then I decided to take the same layers of the peppermint bark but replace the bottom layer of chocolate with homemade brownies and the rest is history.

Peppermint and chocolate are my favorite every holiday. Hope you love this brownie recipe as well as these other minty desserts: No Bake Peppermint Oreo Cheesecake, Peppermint Dark Chocolate Pretzel Bark, Peppermint Chocolate Chip Cookies, White Chocolate Dipped Nutella Ritz Crackers Cookies.

And brownie fans, try these Condensed Milk Brownies or Kahlua Cream Cheese Brownies for other favorites!

Why You Will Love These Peppermint Bark Brownies:

They are the perfect reimagined version of a favorite holiday treat. This peppermint bark brownie recipe is, in my opinion, better than the regular stuff. Who wants a basic chocolate bottom layer when you can have a brownie base?!
A great way to make a simple brownie recipe all the more festive. Lots of options for festive cookies during the holidays but it can be a bit trickier to make a really festive holiday brownie. The addition of the white chocolate and peppermint easily makes these so festive. And delicious!
So simple to make! The brownies require simple ingredients and aren’t much more than whisking, stirring and baking. You don’t need any special equipment either to make them. You can give all the kitchen tools a break when making this recipe!

Recipe Ingredients:

salted butter: I prefer slated butter in the brownie base of this recipe. You can use unsalted butter if preferred.
sugars: classic white sugar and just a touch of brown sugar for a slightly richer flavor. I use light brown sugar but dark should work as well.
vanilla: vanilla extract if possible as compared to imitation vanilla
eggs: large eggs
chocolate: a really good chocolate will go a long way in any brownie recipe. You can use dark chocolate chips, semi-sweet chocolate chips, etc. over a bar of baking chocolate but most importantly make sure not to heat whatever chocolate you use.
flour: all purpose flour, spooned and leveled. For best results, measure by weight to make sure you don’t dry out your brownie layer.
espresso powder: this is an optional ingredient but let me tell you, a touch of espresso powder makes any rich chocolate brownie so much better. It will not make the brownies taste like coffee, just intensifies the chocolate flavor.
salt: a touch of sea salt, if you use unsalted butter, you can add a touch more salt to round out the flavor
cocoa powder: unsweetened cocoa powder
white chocolate chips: white chocolate baking bar or another high quality white chocolate is going to be ideal as with the chocolate in the brownies. White chocolate can become overheated quite easily so be very careful when melting
peppermint extract: a touch of peppermint extract–be careful measuring because it is potent!
peppermint candy: if it isn’t the holiday season and you cannot get a hold of peppermint candy canes, crush up peppermint hard candy instead!

Step-By-Step Instructions:

Eggs and vanilla added to mixing bowl with whisk.

Whisk in bowl with wet ingredients of brownies.

Whisk together the melted butter and the white and brown sugar until fully combined.
Add in the eggs and vanilla and whisk fully. Melt the chocolate and add it to the wet ingredients mixture. Whisk until fully incorporated.

Dry ingredients in bowl whisked together.

Brownie batter in glass bowl with wooden spoon.

In a small bowl, combine the flour, cocoa powder, espresso powder (optional), and sea salt and mix.
Pour the dry ingredients into the wet ingredients and stir until there are no more flour streaks through the brownie batter. Make sure not to overmix.

Peppermint bark brownie batter in parchment lined pan.

Transfer the brownie batter into an 8×8 inch baking pan lined with parchment paper that is lightly greased for best results.
Bake for about 22-26 minutes or until the edges are set and a toothpick in the center comes out mostly clean but with a bit of moisture. Remove from the oven and cool for a few minutes.

Peppermint white chocolate mixture spread over brownies.

Crushed candy canes sprinkled over top of brownies covered in white chocolate.

While the brownies cool, melt the white chocolate. Either do this using a double boiler method or by microwaving in a microwave safe bowl on 50% power for 20 second increments. Stir each time after heating.
When most of the chips are melted, add the peppermint extract and continue to stir until the remaining chips are melted and the mixture is smooth.
Spread the white chocolate bark layer over top of the slightly cooled brownies (try to add the bark layer before the brownies have fully cooled). Sprinkle the crushed candy canes or peppermint candies over top of the melted chocolate and allow to cool so that the bark layer completely sets before cutting.

Recipe Tips

If you are short on time, you can use a boxed brownie mix. You will likely need to double the white chocolate peppermint layer since most boxed brownies require a 9×13 inch pan to bake in.
White chocolate can very easily become over heated. This will cause it to seize up which makes it tough and not workable. There is no salvaging it from there. If microwaving, heat at 50% power and in 20 second increments. When it is mostly melted, stir it continuously to try to melt the rest instead of heating it up any longer.
For successful cutting of these peppermint bark brownies, use a very sharp knife. Allow the white chocolate layer to set and harden before slicing. Do not chill before slicing to help keep the bark from breaking up. Run the knife under hot water for about 15 seconds. Gently cut through the bark layer with a slight sawing motion to break through the bark without it breaking into pieces. Then continue to press down and slice through the brownie layer. Wipe the knife clean between each cut and run hot water over it several times as needed.

Peppermint bark topped brownies arranged on parchment with one propped on its side to show layers.

Storage:

Store these brownies at room temperature for about 3-4 days. Try not to keep them in a cold area as the bark layer can become too hard and brittle, unless you don’t mind that!

These can be frozen. Transfer to a freezer safe, airtight container and freeze for about 2-3 months. Allow to thaw completely before serving.

Recipe Variations:

Add festive red and green sprinkles
add peppermint extract to the brownies for more minty flavor
Add in 1/2 cup of chocolate chips to the brownie batter for richer, melty chocolate brownies
swirl white and regular chocolate to make the peppermint bark layer

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