These peppermint bark brownies are fudgy peppermint brownies topped with white chocolate peppermint bark. The combination of chocolate and peppermint makes them the perfect dessert for holiday celebrations!
These peppermint bark brownies are rich, chocolatey brownies infused with peppermint. They are topped with a layer of white chocolate bark!
I used my condensed milk brownies as the base for this recipe. Peppermint extract and peppermint bark turned these into the perfect brownies for Christmas!
For more brownie recipes, try my s’mores brownies and cookie dough brownies.
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Why This Recipe Works
- Sweetened condensed milk makes these brownies very moist and delicious! For another decadent brownie recipe, make these Nutella chocolate brownies.
- Chocolate and peppermint make the most delicious combination for Christmas.
- They are extra chocolatey. Made with melted chocolate, cocoa powder, and peppermint bark!
- You can make these brownies and the peppermint bark by hand without a mixer.
- They are the perfect treat for the holidays just like my chocolate and peanut butter balls recipe!
Ingredients
Below are some useful notes about some ingredients used in this peppermint bark brownies recipe.
- Sweetened condensed milk– Sweetened condensed milk adds sweetness and fat. It makes these brownies rich and moist. If you have leftover condensed milk, try my sweetened condensed milk cookies!
- Butter-Use unsalted butter.
- Unsweetened chocolate-Unsweetened chocolate helps us control how sweet these brownies will be. Use good quality chocolate from the baking aisle.
- Sugar-This recipe uses both granulated and brown sugar. I recommend using dark brown sugar.
- 2 eggs and 1 egg yolk- Use 2 large room temperature eggs and 1 yolk. The egg yolk makes the brownies extra rich and fudgy. Make sure eggs are room temperature so they best incorporate into the batter.
- Cocoa powder-I use regular unsweetened natural cocoa powder. For another decadent chocolate treat, try my chocolate baileys hot chocolate.
- White chocolate– I recommend white chocolate baking bars. They melt better than white chocolate chips. If you have extra white chocolate, you can make caramelized white chocolate!
- Peppermint extract– Peppermint extract is very strong! 3/4 teaspoon adds a nice hint of peppermint without being overpowering. Add an additional 1/4 teaspoon to either the brownie batter or the white chocolate bark for a stronger peppermint flavor. You can find peppermint extract in the baking aisle or online.
- Crushed peppermint candy- You can use crushed peppermint candy or crush your own candy canes for the peppermint bark.
- Refined coconut oil– Coconut oil is optional, but it helps the bark melt more evenly.
See recipe card for full list of ingredients and their quantities.
Substitutions & Variations
- Swap in Dutch Process cocoa powder in place of unsweetened natural cocoa powder.
- If you don’t have refined coconut oil, you can leave it out. You could also use neutral vegetable oil or shortening.
- Use white chocolate chips in place of white chocolate baking bars. They don’t melt as nicely as white chocolate bars, but they will work as a substitute.
- You can leave out the white chocolate bark and enjoy the peppermint brownies as is.
- I haven’t made these brownies without eggs. For a good vegan recipe, try these Best Ever Vegan Brownies by Nora Cooks!
- Top with Andes chocolate mint candies for extra flavor!
Instructions
Here are the instructions on how to make this recipe for candy cane brownies.
Step 1: (Photo 1 above) First, melt the butter and sweetened condensed milk. Once butter has melted, remove from heat.
Step 2: (Photo 2 above) Next, add the chopped unsweetened chocolate to the melted butter mixture. Stir until chocolate has melted.
Step 3: (Photo 3 above)Beat the sugars, eggs, egg yolk and vanilla extract.
Step 4: (Photo 4 above)Pour the chocolate mixture into the egg mixture. Add dry ingredients and the chopped Andes chocolate candies, if using. Stir until just combined. Avoid overmixing!
Step 5: (Photo 5 above) Pour mixture into an 8″ square pan. Bake at 350 F for 25-30 minutes. Allow to cool completely in pan.
Step 6: (Photo 6 above) Microwave the white chocolate and coconut oil in the microwave. Pour the melted white chocolate over the cooled brownies. Sprinkle with peppermint candy. Place in the fridge until the chocolate sets. Slice and enjoy!
Recipe FAQs
Warm brownies are so delicious, but it’s best to cut brownies when they have cooled completely. This allows the brownies to set and makes it easier to cut them.
I recommend an 8 inch square metal pan. These brownies can also be made using a 9 inch square pan. They will be a little thinner, but equally delicious!
Store chocolate peppermint brownies in an airtight container for up to 4 days at room temperature. To freeze, wrap brownies in plastic wrap or place in an airtight container for up to 3 months. Thaw 1 hour at room temperature or overnight in the refrigerator.
Expert Tips
Avoid overmixing! Overmixing lets more air into the batter and gives you cakey brownies. Mix with a spatula until dry ingredients just disappear.
Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
Allow brownies to cool before cutting. It’s best to allow brownies to cool completely or for at least 30 minutes.
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Peppermint Bark Brownies
Ingredients
Peppermint Brownies
- 4 ounces unsweetened chocolate chopped
- 12 tablespoons butter unsalted
- 14 ounces sweetened condensed milk
- ½ cup granulated sugar
- ¼ cup dark brown sugar packed
- 1½ teaspoons vanilla extract
- ¾ teaspoon peppermint extract*
- 2 eggs large, room temperature
- 1 egg yolk large, room temperature
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ⅓ cup Andes chocolate mints chopped, optional
Peppermint Bark
- 11 ounces white chocolate chopped
- 1 ¼ teaspoons refined coconut oil** optional
- chopped peppermint candy or chopped candy canes
Instructions
Peppermint Brownies
- Grease an 8 by 8 square pan with butter. Line all sides with parchment paper. Leave an overhang on at least two sides. Butter the parchment paper. Set aside.
- In a medium saucepan, melt the butter and sweetened condensed milk over medium heat. Stir often until butter has melted. Remove from heat.
- Add the chopped unsweetened chocolate to the melted butter mixture. Stir until chocolate has melted. Set aside and allow to cool slightly.
- Preheat oven to 350 Fahrenheit.
- In the bowl of an electric mixer or a large mixing bowl using a handheld mixer, beat the sugars, eggs, egg yolk, peppermint extract and vanilla extract on medium high for 3 minutes.
- Pour the slightly cooled butter-chocolate mixture into the egg mixture. Stir with a rubber spatula. Sift in the cocoa powder, salt and flour. Stir in the chopped Andes chocolate, if using. Stir with a spatula until just combined. Avoid overmixing.
- Pour mixture into the prepared pan. Sprinkle the chocolate chips on top. Bake 25- 30 minutes. Remove from oven and cool completely in pan.
White Chocolate Peppermint Bark
- Chop the white chocolate. Place in a microwave safe bowl. Add the refined coconut oil or shortening, if using.
- Microwave the chocolate in short 20 second bursts. Stir well in between until chocolate is melted.
- Pour and spread chocolate over the cooled brownies. Top with crushed peppermint candies or crushed candy canes.
- Place in the fridge to set for 30 minutes to 1 hour or until the peppermint bark sets. Slice and enjoy!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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