4.8 from 69 votes
Peppermint Bark Brownies
Peppermint Bark Brownies layer a fudgy cocoa brownie base with a white chocolate and crushed peppermint candy topping. The batter combines melted butter, sugars, eggs, vanilla, and peppermint extract with flour and cocoa powder to create a dense, rich brownie studded with semi-sweet chocolate chips. After baking, a smooth white chocolate and coconut oil glaze is spread over the cooled brownies and topped with crushed peppermint candies for a festive finish.
Prep Time
20 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings:
12
Servings
Calories:
305 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
- 2 large egg
- 1/2 cup butter unsalted, melted, 1 stick
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract optional
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- ¼ teaspoon salt
- 1/2 cup chocolate chips semi-sweet
- 1 cup white chocolate chips
- 2 teaspoon coconut oil or shortening
- ⅓ cup peppermint candies about 12 round candy peppermints or 3-4 candy canes crushed, crushed
Instructions
- Preheat the oven to 350 degrees. Line a square 8x8 pan with aluminum foil and lightly oil with spray oil.
- Add the eggs to a large mixing bowl and whip with a whisk until the yolks break. Add melted butter, brown sugar, white sugar, vanilla and optional peppermint extract to the bowl and mix well.
- In a second bowl, mix together the flour, cocoa and salt until combined. Add this mixture to your wet ingredients and mix until just combined with a silicone spatula to make the brownie batter. Fold the chocolate chips into the batter.
- Pour the batter into the pan. Use your spatula to spread the batter evenly in the pan.
- Bake brownies for about 25-28 minutes or until when you insert a toothpick in the center, the brownies are fudgy but not wet with batter. Allow the brownies to cool but leave them on the foil.
- Melt the white chocolate and coconut oil together at half power in the microwave for 30 seconds at a time. Stir in between with a dry spoon until a smooth white chocolate sauce forms.
- Pour white chocolate over the brownies and smooth from the center.. Sprinkle the tops of the brownies with crushed peppermint. Place in the refrigerator 30-45 minutes to set the chocolate, but can be left overnight. Slice and enjoy!
Cup of Yum
Notes
- Boxed brownie mix can be used as a shortcut, adding chocolate chips and peppermint extract to the batter.
- Ensure brownies are fully cooled before adding the white chocolate peppermint topping to maintain layer separation.
Nutrition Information
Calories
305kcal
(15%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
56mg
(19%)
Sodium
140mg
(6%)
Potassium
130mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
286IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Servings
Amount Per Serving
Calories 305
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 140mg | 6% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.