Peppermint Bark Brownies

Brownies topped with white chocolate peppermint bark with candy canes and white and dark chocolate chips around them.

5 from 1 vote

Peppermint Bark Brownies

These Peppermint Bark Brownies are a simple and festive dessert that include a layer or fudgy brownie 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!

Prep Time15

Cook Time22

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

For the Brownie Layer:

11 T salted butter, melted and slightly cooled 157 g
1/4 c light brown sugar 45 g
1 c white sugar 213 g
4 oz semi-sweet chocolate, melted about 1/2-3/4 c chocolate chips
3/4 c flour, spooned and leveled 94g
⅓ c cocoa powder
1 tsp espresso powder optional
½ tsp salt

For the Peppermint Bark Layer:

1 ½ c white chocolate chips
½ tsp peppermint extract
4-5 candy canes crushed

Instructions

Preheat oven to 350°.
Whisk together the melted butter and the white and brown sugar until fully combined. Add in the eggs and vanilla and whisk to combine. Melt the chocolate and add it to the wet ingredients. Whisk until fully incorporated.
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 over mix.
Transfer the brownie batter into an 8x8 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 oven.
While the brownies cool, melt the white chocolate**(see notes!). Microwave 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.
Store at room temperature for about 3-4 days.

Notes

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 9x13 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. You can use a double boiler method if preferred.

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.

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