Peppermint Bark Brownies Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
1 hr 20 mins
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Total Time
2 hrs
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Servings
32 small
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Calories
214 kcal
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Course
Dessert
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Cuisine
North American
Peppermint Bark Brownies Recipe
Description
The recipe starts by melting semi-sweet chocolate chips, butter, and neutral oil, then mixing in sugar and peppermint extract before adding eggs and dry ingredients including flour, cocoa powder, baking powder, and salt. The batter is baked in a lined 8x8 inch pan until set but still moist inside. Cooling slightly ensures easier topping application.
White chocolate and vegetable shortening are gently melted together to create a smooth topping that is spread evenly over the cooled brownies. Crushed candy canes are sprinkled on top to add a peppermint crunch and visual appeal. Once set, the brownies are cut into recommended 1x2 inch servings, which are smaller portions befitting their richness.
This dessert balances chocolate and peppermint flavors with a fudgy base and creamy, sweet topping. The smaller serving size helps manage the intense richness. The baking and melting steps are designed to avoid over-mixing and prevent chocolate splitting for optimal texture.
Ingredients
Chocolate Brownies
- ¾ cup chocolate chips semi-sweet
- ½ cup butter melted
- ½ cup neutral-flavored cooking oil avocado or canola work well
- 1 cup granulated sugar
- 1 teaspoon peppermint extract
- 4 large egg
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspon baking powder
- ½ teaspoon salt sea salt
Peppermint Topping
- 12 ounces white chocolate chopped
- 3 tablespoons vegetable shortening
- 8 candy canes crushed
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8x8 inch baking pan with parchment paper, letting some hang over the edges. Grease the parchment paper with butter.
- Melt the chocolate chips, butter, and oil in a large glass bowl in your microwave. (see notes for the stovetop version.)
- Stir in the sugar and peppermint extract. Make sure it is warm (not hot) to the touch then add the eggs and mix well.
- Add the flour, cocoa powder, baking powder, and salt and mix until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and bake for 25 minutes, or until a toothpick comes out clean. Leave the brownies in the baking dish and let them cool on a wire rack for 20 minutes.
- Gently melt the white chocolate and shortening either in your microwave or on your stovetop in a bowl set over a pot of gently simmering water. Either way, go slow. White chocolate is delicate and can split easily if melted too quickly. Mix the white chocolate and shortening together.
- Pour the melted white chocolate over the pan of cooled brownies then sprinkle the top with the crushed candy canes. Put the pan into your fridge to chill for at least an hour, but preferably overnight.
Notes
- Serve brownies in 1x2 inch servings to manage the rich texture and flavor.
- To melt chocolate, butter, and oil on stovetop, use medium-low heat and stir frequently until smooth to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32small
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1 brownie | |
| Calories | 214kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 83mg | 3% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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