Cozy Peppermint Bark Brownies Recipe
As the chilly air settles in and the scent of pine wafts through the streets, I find myself daydreaming about cozy evenings spent indulging in rich, chocolaty treats. There’s something absolutely magical about the combination of peppermint and chocolate, especially during the Holiday season. Picture this: soft, fudgy brownies topped with a shimmering layer of white chocolate and a sprinkle of crushed candy canes. Each bite feels like a warm hug, making these Peppermint Bark Brownies a delightful addition to your holiday dessert table! Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy to Make: Perfect for last-minute gatherings or cozy nights at home.
- Decadent and Fudgy: A rich texture that melts in your mouth.
- Crowd-Pleasing Delight: Guaranteed to impress friends and family during festive celebrations.
- Customizable: Mix and match with your favorite ingredients or toppings!
- Perfect for Meal Prep: Make ahead for busy weeks or holiday festivities.
Ingredients You’ll Need for Peppermint Bark Brownies
Gather these simple ingredients to create your dreamy dessert:
- 1/4 cup all-purpose flour
- 1/3 cup dark or Dutch processed cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 ounces dark or bittersweet chocolate (70-75%), chopped
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 cup granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 6 ounces good quality white chocolate, chopped
- 1 1/2 tablespoons vegetable shortening
- 3 to 4 candy canes, coarsely chopped or crushed (about 1/2 cup)
Step-by-Step Instructions
Let’s make it together! Follow these cozy steps to whip up your Peppermint Bark Brownies:
Preheat your oven to 350ºF. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.
In a small bowl, sift together the flour, cocoa powder, baking powder, and salt; set aside.
Melt the dark chocolate and butter in a double boiler or in a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat.
Whisk in the granulated sugar and stir until mostly dissolved. Allow the mixture to cool slightly.
Whisk in the eggs, vanilla, and peppermint extract until just combined (don’t overmix!).
Sprinkle the flour mixture over the chocolate mixture and fold in gently using a large rubber spatula until just incorporated.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Allow the brownies to cool completely on a wire rack.
Meanwhile, gently melt the white chocolate and shortening together in a double boiler or in short bursts in the microwave on low power (white chocolate is delicate, so take your time). Remove it from heat before completely melted to let residual heat finish the job.
Pour the melted white chocolate over the cooled brownies, spreading it into a thin, even layer. Sprinkle with the crushed candy cane pieces.
Chill the brownies until set, at least 30 minutes (or preferably overnight for a fudgier texture).
To slice, remove the brownies from the pan using the parchment overhang. Cut into 9 squares and then diagonally into triangles. The brownies will keep, covered in the refrigerator, for up to 5 days.
Delicious Variations to Try
If you’re feeling adventurous, here are some fun ways to customize your Peppermint Bark Brownies:
- Nutty Note: Add a handful of chopped walnuts or pecans for a delightful crunch.
- Zesty Citrus: Mix in a teaspoon of orange zest for a refreshing twist.
- Chewy Treat: Incorporate mini marshmallows into the brownie batter before baking for an extra chewy texture.
- Dark Chocolate Twist: Substitute half of the white chocolate with dark chocolate for a richer flavor profile.
Chef Emma’s Helpful Tips
Here are some of my best kitchen secrets to ensure your brownies turn out perfectly:
- Make-Ahead Advice: These brownies can be made a day ahead of time and stored in the refrigerator for the best flavor. They only get richer overnight!
- Slicing Trick: For clean cuts, warm your knife in hot water before slicing. Wipe it dry before each cut.
- Ingredient Swaps: You can replace the peppermint extract with almond or orange extract for a completely different flavor.
- Storage Suggestions: Keep the brownies in an airtight container in the refrigerator for up to 5 days, ensuring they stay wonderfully soft and fudgy.
What’s Inside – Nutrition Breakdown
Here’s a quick look at the nutrition information per serving (based on cutting the brownies into 9 squares):
- Serving Size: 1 brownie
- Calories: 250
- Carbohydrates: 35g
- Sugar: 22g
- Fat: 12g
- Protein: 3g
- Sodium: 90mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! These Peppermint Bark Brownies are perfect for preparing in advance—just chill them overnight for the best taste.
Can I use different ingredients?
Yes! Feel free to swap the dark chocolate for milk chocolate or try different extracts based on your flavor preferences.
How do I store leftovers?
Store the brownies in an airtight container in the fridge, and they’ll stay delicious for up to 5 days.
How long does it last?
These brownies are best enjoyed fresh but will keep in the refrigerator for 5 days, maintaining their fudgy texture.
A Cozy Closing Note
These Peppermint Bark Brownies are not just a treat; they’re a piece of holiday joy that’s perfect for sharing among friends and family. They embody the warmth of the season and the sweet, cozy comforts of home. Save this recipe to your Holiday desserts board so it’s ready when you need a cozy treat! Enjoy every delicious moment!
Cozy Peppermint Bark Brownies
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Delicious fudgy brownies topped with white chocolate and crushed candy canes, perfect for holiday gatherings.
Ingredients
- 1/4 cup all-purpose flour
- 1/3 cup dark or Dutch processed cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 ounces dark or bittersweet chocolate (70-75%), chopped
- 1/2 cup unsalted butter, cut into cubes
- 1 cup granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 6 ounces good quality white chocolate, chopped
- 1 1/2 tablespoons vegetable shortening
- 3 to 4 candy canes, coarsely chopped or crushed (about 1/2 cup)
Instructions
- Preheat your oven to 350ºF. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges.
- Sift together the flour, cocoa powder, baking powder, and salt; set aside.
- Melt the dark chocolate and butter in a double boiler or in a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat.
- Whisk in the granulated sugar and stir until mostly dissolved. Allow the mixture to cool slightly.
- Whisk in the eggs, vanilla, and peppermint extract until just combined (don’t overmix!).
- Sprinkle the flour mixture over the chocolate mixture and fold in gently using a large rubber spatula until just incorporated.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Allow the brownies to cool completely on a wire rack.
- Melt the white chocolate and shortening together in a double boiler or in short bursts in the microwave on low power. Remove it from heat before completely melted to let residual heat finish the job.
- Pour the melted white chocolate over the cooled brownies, spreading it into a thin, even layer. Sprinkle with the crushed candy cane pieces.
- Chill the brownies until set, at least 30 minutes (or preferably overnight for a fudgier texture).
- To slice, remove the brownies from the pan using the parchment overhang. Cut into 9 squares and then diagonally into triangles.
Notes
For clean cuts, warm your knife in hot water before slicing. Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
