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4.8 from 15 votes

Peppermint Bark Brownies

Fudge-y, super chocolatey, and decked for the holidays with peppermint, these Ghiraredelli Peppermint Bark Brownies use hot cocoa, peppermint bark, and a crushed candy cane garnish to create an unforgettable, festive treat.

Prep Time
20 mins
Cook Time
20 mins
Total Time
43 mins
Servings: 9 brownies
Calories: 308 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ½ cup salted butter (or 1 stick)
  • 1 tablespoon extra virgin olive oil
  • ¾ cup white granulated sugar
  • 2 .85 ounce packages double chocolate Ghirardelli hot cocoa mix (approximately ¼ cup) 
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 bar Ghirardelli peppermint bark
  • peppermint candy stick (candy canes)
  • cooking spray

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Add a stick of butter to a saucepan and melt over medium-low heat. When fully melted, remove from heat.
  3. Pour hot melted butter, 1 tablespoon olive oil, and ¾ cup sugar into a medium-sized bowl. Whisk for one minute, or until completely combined. 
  4. Add the two eggs and 1 teaspoon of vanilla to the bowl and whisk for another minute.
  5. Add ½ cup flour, 2 packages of double chocolate Ghirardelli hot cocoa mix, and ¼ cup cocoa powder to the bowl. 
  6. Fold the dry ingredients into the wet ingredients until just combined. You want there to be pockets of dry ingredients in the batter because this is what helps achieve that fudgy consistency. 
  7. Spray an 8-inch square baking pan with cooking oil spray.
  8. Pour the brownie batter into the greased pan. Smooth it flat with a spatula. 
  9. Unwrap the Ghiradelli bark and, using a sharp knife, cut it into smaller pieces. Add the chopped bark to the brownie batter, sprinkling it evenly over the top. 
  10. Bake for 22-24 minutes. I’ve baked these in my regular oven and in my Ninja and right around the 23-minute mark is about perfect for me. I give the pan a gentle shake at this time and look for the center to be just set.
  11. While the brownies are baking, smash up some peppermint candy. I took the candy cane stick, unwrapped, put it in another bag, and smashed it up with a meat mallet. I maybe used ¼ to ⅓ of the one pictured. 
  12. Remove from oven and immediately top with crushed candy cane pieces, sprinkling evenly over the brownies. 
  13. It’s a very important (but a very difficult ask!) that you let the brownies cool completely before attempting to cut. These fudgy brownies are prone to crumble when cut tooearly. You can speed up the cooling process by putting them in the fridge, but let them cool down considerably beforehand so you don’t risk heating up the interior temperature of your refrigerator. 

Notes

  • If you’re using unsalted butter, add ¼ teaspoon salt to the recipe and add in with the other dry ingredients. 
  • I recommend using candy canes. I used ¼ to ⅓ of a large (3.5 ounce) candy cane stick, but 2-3 small candy canes should be enough. Add as much or as little as you’d like.
  • I recommend using candy canes. I used ¼ to ⅓ of a large (3.5 ounce) candy cane stick, but 2-3 small candy canes should be enough. Add as much or as little as you’d like.

Nutrition Information

Calories 308kcal (15%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.4g Cholesterol 69mg (23%) Sodium 153mg (6%) Potassium 143mg (4%) Fiber 3g (12%) Sugar 23g (46%) Vitamin A 380IU (8%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 9brownies

Amount Per Serving

Calories 308

% Daily Value*

Calories 308kcal 15%
Carbohydrates 33g 11%
Protein 4g 8%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.4g 20%
Cholesterol 69mg 23%
Sodium 153mg 6%
Potassium 143mg 3%
Fiber 3g 12%
Sugar 23g 46%
Vitamin A 380IU 8%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.