These peppermint bark brownies combine peppermint brownies with white chocolate bark. Sweet, delicious white chocolate peppermint bark is added on top of the brownies. Everyone loves them and they are perfect for sharing!
These peppermint brownies are super chocolatey and gooey. Every fan of chocolate and peppermint will love them. They’re super simple to make and perfect for sharing!
I used my condensed milk brownies as the base for this recipe. I added peppermint extract and peppermint bark since chocolate and peppermint are such a good combination. They are the perfect flavors for Christmas!
WHY YOU WILL LOVE THESE
- Thick, rich sweetened condensed milk makes these brownies very moist and delicious!
- These brownies are made with melted chocolate, cocoa powder, and peppermint bark!
- You can make these peppermint brownies without a mixer. Both the brownies and peppermint bark are super easy to make!
Below are some useful notes about some ingredients used in this peppermint bark brownies recipe. See recipe card for full list of ingredients and their quantities.
- Sweetened condensed milk– Sweetened condensed milk adds additional sweetness. It also adds fat and makes these brownies extra rich and moist! I use store bought sweetened condensed milk. To make your own, try this Homemade Sweetened Condensed Milk recipe by Bigger Bolder Baking!
- Butter-Use unsalted butter. The butter is going to be melted, so it doesn’t need to be room temperature.
- Unsweetened chocolate-Use good quality chocolate from the baking aisle. Unsweetened chocolate helps us control how sweet these brownies will be.
- Sugar-This recipe calls for both granulated and brown sugar. I recommend using dark brown sugar for this recipe.
- Whole eggs and 1 egg yolk- The added egg yolk helps make the brownies extra rich and fudgy. Make sure eggs are room temperature so they best incorporate into the batter. Use large eggs.
- Cocoa powder-I used regular cocoa powder for these condensed milk cocoa powder brownies.
- White chocolate– Use good quality white chocolate. I recommend white chocolate baking bars because they melt better.
- Peppermint extract– Peppermint extract is very strong! I found 3/4 teaspoon to be a good amount of peppermint. It gives a nice hint of peppermint without being overpowering. Add an additional 1/4 teaspoon if you want a stronger peppermint flavor. You should be able to find peppermint extract in the baking aisle at your grocery store.
- Crushed peppermint candy- Crushed peppermint candy from the baking aisle makes these easy to make. I find about 1/4 cup to be a good amount, but use as much or as little as you like. You can also use crushed candy canes. Use all the same color flavor or a mix of different colors.
- Andes chocolate mint candies-Andes chocolate mint candies are optional. They add extra chocolate and mint flavor! The brownies are also delicious without them.
- Refined coconut oil– Coconut oil is optional, but it helps the bark melt more evenly.
Here are the instructions on how to make this recipe for candy cane brownies. Please see recipe card below for full instructions including measurements.
Step 1: First, melt the butter and sweetened condensed milk. Once butter has melted, remove from heat.
Step 2: Next, add the chopped unsweetened chocolate to the melted butter mixture. Stir until chocolate has melted. Set aside.
Step 3: Beat the sugars, eggs, egg yolk and vanilla extract.
Step 4: Pour the chocolate mixture into the egg mixture. Stir to combine.
Step 5: Sift in the cocoa powder, salt and flour. Add dry ingredients and the chopped Andes chocolate candies, if using. Stir until just combined. Avoid overmixing!
Step 6: Pour mixture into the prepared pan.
Step 7: Bake 25- 30 minutes. Remove from oven and cool completely in pan.
Step 8: Make the peppermint bark. Chop the white chocolate. Microwave it with the coconut oil in short bursts in the microwave. Stir in between.
Step 9: Pour the white chocolate over brownies. Pour the white chocolate over the cooled brownies. Sprinkle with chopped candy canes or crushed peppermint candy. Place in the fridge until the chocolate sets. Slice and enjoy!
- Cocoa powder – instead of regular cocoa powder, you can use Dutch Process cocoa powder. Dutch process cocoa powder adds both a nice color and flavor
- Peppermint bark– use caramel sauce or slightly melted Nutella to drizzle over the brownies instead of the peppermint bark.
- Refined Coconut oil- If you don’t have refined coconut oil, you can leave it out. You could also use neutral vegetable oil or shortening as a substitute.
- White chocolate chips-Instead of white chocolate baking bars, white chocolate chips can be used. They don’t melt as nicely as white chocolate bars because they contain emulsifiers but they will work as a substitute.
Readers sometimes ask me “can you make brownies without eggs?” I haven’t made these brownies without eggs. If you’re looking for a good vegan brownie recipe, try these Best Ever Vegan Brownies by Nora Cooks!
- 8×8 inch pan – these brownies can be made using a 9 x 9 inch pan. They will be a little thinner, but equally delicious!
- Flaky sea salt– it’s not specified in the recipe, but you can never go wrong with a sprinkle of flaky sea salt! A little sea salt on top of the baked brownies will bring out all the chocolate flavor!
See my Avocado Brownies for a healthier brownie recipe made with less fat and sugar!
Can you freeze brownies?
Yes! Wrap leftover brownies with peppermint topping tightly with plastic wrap and/or place them in an airtight container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Should brownies be cakey or fudgy?
I think this is a personal preference. Like most people, however, I prefer fudgy brownies!
Do you cut brownies hot or cold?
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.
STORING AND FREEZING
These peppermint bark brownies should be stored at room temperature in an airtight container. They last up to 4 days.
Freeze these chocolate peppermint brownies in plastic wrap or an airtight container for up to 3 months. Allow to thaw 1 hour at room temperature or overnight in the refrigerator.
Avoid overmixing! Overmixing lets more air into the batter and gives you cakey brownies. For fudgy 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.
MORE RECIPES YOU WILL LOVE
Peppermint Bark 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
- 11 ounces white chocolate chopped
- 1 ¼ teaspoons refined coconut oil** optional
- chopped peppermint candy or chopped candy canes
- 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!