If you love peppermint bark, you’ll want to make these peppermint bark brownies. They capture everything you adore about the classic holiday treat in a fudgy brownie: a rich chocolate base topped with creamy white chocolate peppermint frosting and finished with crushed candy canes! 
Fudgy Peppermint Bark Brownies
Peppermint bark layers dark chocolate, white chocolate, and a sprinkling of candy canes for a crisp peppermint finish. These brownies translate that combo into a dense, fudgy chocolate base topped with a silky white chocolate frosting lightly flavored with peppermint, then finished with crushed candy canes. Slice them into large squares for an impressive dessert or cut smaller pieces for a cookie tray or holiday platter.
Baking Tips & Tricks
- Chocolate: The brownie layer uses both melted chocolate and cocoa powder. Choose a baking chocolate between 50–70% cacao for best balance; semi-sweet works if you prefer a sweeter brownie. Avoid using chocolate stronger than 70% dark, which can make the brownies taste overly bitter.
- Bake time: Oven temperatures and desired fudginess affect baking time. A toothpick inserted in the center should come out with a few moist crumbs; if it returns raw batter, the brownies need more time.
- Melting chocolate: Melt chocolate slowly to avoid graininess—especially white chocolate. Chop the chocolate finely, place in a heatproof bowl, and microwave on medium power for 45-second intervals, stirring between each. Repeat until smooth, or melt gently over a double boiler.
- Frosting temperature: Make sure melted white chocolate has cooled so it’s not hot before adding to the butter. Hot chocolate can melt the butter and thin the frosting.
- Peppermint intensity: Adjust the peppermint extract in the frosting to taste. If you prefer the white chocolate flavor, omit the extract and rely on the crushed candy canes for peppermint flavor.
- Candy cane topping: Crushed candy canes can “sweat” if moved in and out of the fridge. For best texture, add the crushed candy canes just before serving.
These peppermint bark brownies are a straightforward, festive dessert for chocolate lovers. Rich, fudgy, and perfectly minty, they’re ideal for holiday gatherings, bake sales, or a cozy treat at home.
Peppermint Bark Brownies
By: Fiona Dowling
A rich, fudgy chocolate brownie finished with white chocolate peppermint frosting and crushed candy canes for a holiday-ready treat.
Prep: 30
Cook: 25
Cooling: 3
Total: 4
Servings: 9 very large brownies
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Equipment
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8×8 inch (20×20 cm) pan
Ingredients
Brownies
- 1/2 cup unsalted butter (112 grams)
- 6 ounces dark chocolate (170 grams), 50–70% cacao, or semi-sweet
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour (83 grams)
- 3 tablespoons cocoa powder (17 grams)
- 1/4 teaspoon salt
White Chocolate Peppermint Frosting
- 3 ounces white chocolate (85 grams)
- 1/2 cup unsalted butter (112 grams)
- 1–2 cups powdered sugar (110–220 grams)
- 1/2–1 teaspoon peppermint extract, NOT peppermint essence
- 1/4 teaspoon salt
- 1–2 tablespoons heavy cream (15 ml), or milk, if needed
- 2 candy canes, crushed
Instructions
Brownies
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Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment leaving an overhang, or lightly grease the pan.
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Chop the butter and chocolate and place together in a heatproof bowl.
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Melt butter and chocolate in the microwave on medium power in 45-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler. Let cool slightly so it’s warm but not hot.
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Whisk in sugar, then add eggs and vanilla, whisking until combined.
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Gently fold in flour, cocoa powder, and salt until no dry streaks remain. If your cocoa is lumpy, sift it first.
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Pour the batter into the prepared pan and bake in the center of the oven for 26–32 minutes, or until a toothpick comes out with a few moist crumbs. Adjust time for your oven and preferred texture.
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Cool the brownies completely in the pan before frosting; this can take several hours.
Frosting
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Chop the white chocolate finely and place in a heatproof bowl. Melt on medium power in 45-second intervals, stirring between each, until smooth. Set aside to cool.
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Beat the butter in a large bowl until creamy. Add 1 cup powdered sugar, peppermint extract (start with 1/2 tsp), and salt. Begin on low speed and increase to medium until combined.
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Once the white chocolate is no longer hot, mix it into the butter mixture. Beat in remaining powdered sugar in 1/3 cup increments, alternating with tablespoons of cream or milk, until you reach desired sweetness and consistency. Add more peppermint extract if you want a stronger mint flavor.
Decorating
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Ensure the brownies are fully cooled and the pan is not warm. Lift brownies from the pan if you used parchment and place on a cutting board.
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Spread the frosting evenly with a flat knife, then sprinkle with freshly crushed candy canes. To crush, place candy canes on a board and gently bash with a rolling pin.
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Slice with a sharp knife, wiping it clean between cuts for tidy edges.
Notes
- Pan sizes: Use an 8×8 inch (20×20 cm) or a 9×9 inch (23×23 cm) pan. A 9×9 will yield thinner brownies and will bake for about 20–25 minutes.
- Chocolate choice: 50–70% dark chocolate is recommended; semi-sweet is fine for a sweeter result.
- Make ahead: Bake brownies the day before, cool completely, then wrap the pan and store at room temperature overnight. Frost the next day. Unfrosted brownies freeze well for up to 2 months; thaw in the fridge.
- Serving sizes: The recipe yields nine very large brownies, twelve moderate brownies, or up to sixteen small bites.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Nutrition: Nutrition information is an estimate based on one very large frosted brownie (assuming 9 servings).
Nutrition
Calories: 544kcal,
Carbohydrates: 58g,
Protein: 5g,
Fat: 34g
Carbohydrates: 58g,
Protein: 5g,
Fat: 34g
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