Peppermint Bark Brownies
These peppermint bark brownies are rich, fudgy and delicious. They are the perfect combination of chocolate and peppermint flavor. They are topped with white chocolate peppermint bark.
Servings: 16 brownies
Calories: 363kcal
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
Peppermint flavor: 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 if you want a stronger peppermint flavor. You can usually find peppermint extract in the baking aisle at your grocery store or online.
Coconut oil: Shortening or a neutral vegetable oil also works in place of coconut oil.
Avoid overmixing: Overmixing lets more air into the batter and gives you cakey brownies. Mix with a spatula until dry ingredients just disappear.
Storage: Store leftover chocolate peppermint brownies at room temperature in an airtight container for up to 4 days. 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.
Nutritional Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1brownie | Calories: 363kcal | Carbohydrates: 37g | Protein: 6g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 203mg | Potassium: 246mg | Fiber: 2g | Sugar: 31g | Vitamin A: 364IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg