0 from 0 votes
Peppermint Bark Brownies
Rich, fudgy brownies loaded with chunks of peppermint bark and topped with a drizzle of white chocolate and crushed candy canes. Enjoy plain or with a scoop of ice cream! The perfect dessert for the holidays!
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
24
Calories:
256 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the brownies:
- 1 cup butter melted and slightly cooled
- 1 cup sugar granulated white
- 1 cup dark brown sugar packed
- 4 egg large
- 1 tablespoon vanilla extract pure
- 1 cup all-purpose flour
- 1 cup dutch-processed cocoa powder or unsweetened
- 1 teaspoon espresso powder optional
- 1 teaspoon kosher salt
- 1 1/2 cups peppermint bark divided, chopped
For the topping:
- 1/2 cup white chocolate chips
- candy canes for garnish, crushed or peppermint candies
Instructions
- Preheat oven to 350°F. Spray a 9×13" baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar.
- Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don't over mix.
- Fold in 1 cup of chopped peppermint bark. Spread evenly into prepared pan and sprinkle the remaining 1/2 cup of peppermint bark on top of the brownies.
- Bake for 25 to 30 minutes on the middle rack in the oven until the brownies are just set to touch. Don't over bake the brownies. They will set up as they cool. Remove from oven and let cool completely.
- Place the white chocolate chips in a small microwave safe bowl. Place the bowl in the microwave and heat in 30 second intervals until the chocolate is smooth, stirring occasionally.
- With a spoon, drizzle the white chocolate over the brownies and immediately sprinkle with crushed peppermint candy. Let sit for 15 minutes so the chocolate can harden. Cut into squares and serve.
Cup of Yum
Notes
- Williams Sonoma's peppermint bark is my favorite, but you can use your favorite brand.
- Store the brownies in an airtight container on the counter for up to 3 days. You can also freeze the brownies for up to 3 months.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
49mg
(16%)
Sodium
176mg
(7%)
Potassium
158mg
(3%)
Fiber
2g
(8%)
Sugar
23g
(46%)
Vitamin A
282IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 176mg | 7% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.