Cozy Peppermint Bark Brownies
As the winter winds howl outside and frosty breath forms patterns in the air, it’s a perfect time for a cozy bake that wraps both heart and soul in warmth. Enter Peppermint Bark Brownies, a delightful confection that brings together the lusciousness of chocolate and the refreshing zing of peppermint, creating a sweet symphony of flavors. These brownies remind me of chilly evenings spent gathered around the fireplace with friends, laughter spilling into the air and sweet treats gracing the table.
With each chewy, fudgy bite, you’re met with delightful layers of decadent chocolate, creamy white chocolate, and a sprinkle of candy canes—an homage to the festive season. This recipe for easy holiday brownies is more than just a dessert; it’s a way to share love and joy with those you cherish. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Irresistibly Fudgy: The secret to these brownies lies in the rich, dark chocolate base, making them incredibly moist and chocolatey.
- Festively Fun: The addition of candy canes adds a delightful crunch and a festive flair that is perfect for any holiday gathering.
- Quick to Make: These brownies come together quickly, making them an ideal choice for unexpected guests or cozy evenings at home.
- Personal Touch: You can personalize the toppings to match your mood, whether it’s festive or just a personal sweet craving.
- Great for Leftovers: These brownies stay fresh in the fridge, making them perfect for enjoying throughout the week.
What You’ll Need
Gather these simple ingredients for a batch of delicious Peppermint Bark Brownies:
- 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 simple steps to create your cozy 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 for easy removal.
- In a small bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
- Melt the dark chocolate and butter together in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat.
- Whisk in the sugar, stirring until mostly dissolved and the mixture has cooled slightly.
- Add the eggs, vanilla extract, and peppermint extract, whisking until just combined (but do not overmix).
- Sprinkle the flour mixture over top and gently fold it into the chocolate mixture 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. Transfer the pan to a wire rack and allow to cool completely.
- In the meantime, gently melt the white chocolate and shortening together in a double boiler or in short bursts in the microwave on low power. Be patient—white chocolate is delicate!
- Remove from heat just before it is completely melted. The residual heat will finish the melting.
- Pour the white chocolate mixture over the cooled brownies, spreading it into a thin, even layer. Sprinkle with the crushed candy canes.
- Chill the brownies until the white chocolate is set, at least 30 minutes or (preferably) overnight for the best texture.
- When ready to serve, lift the brownies from the pan using the edges of the parchment paper. Cut into 9 squares, then diagonally in half into triangles.
Brownies will keep, covered in the refrigerator, for up to 5 days. Enjoy the decadence!
Delicious Variations to Try
Now that you have this delightful base recipe, here are some fun ways to customize it:
- Nutty Delight: Add a half cup of chopped walnuts or pecans to the batter for an indulgent crunch.
- Chocolate Mint Swirl: Add swirls of mint-flavored cream cheese on top before baking for a creamy, minty twist.
- Caramel Drizzle: Drizzle a thick layer of caramel sauce over the set white chocolate for a gooey sweetness.
- Lighter Version: Swap out some butter for applesauce to cut down on fat while still keeping moisture.
Chef Emma’s Helpful Tips
Here are my best kitchen secrets for making your Peppermint Bark Brownies shine:
- Make-Ahead Advice: These brownies taste even better the day after they are made, so feel free to bake them a day in advance for maximum flavor.
- Ingredient Swaps: Dark chocolate can be swapped for semi-sweet chocolate if you prefer a slightly sweeter treat.
- Slicing Tricks: For clean cuts, warm your knife slightly under hot water, then dry before slicing—this will make cutting through the fudgy brownies a breeze.
- Storage Suggestions: Keep these brownies in an airtight container in the fridge to maintain their fudginess.
What’s Inside – Nutrition Breakdown
Here’s the nutrition information per serving for these delicious Peppermint Bark Brownies (based on a serving size of one square):
- Calories: 265
- Total Carbohydrates: 35g
- Sugars: 22g
- Total Fat: 13g
- Protein: 3g
- Sodium: 100mg
Reader FAQs About Peppermint Bark Brownies
Can I make this ahead?
Absolutely! These brownies are even better if allowed to chill overnight. They develop a firmer texture and richer flavor.
Can I use different ingredients?
Yes! You can substitute the dark chocolate with semi-sweet or even white chocolate for a different flavor profile.
How do I store leftovers?
Keep them covered in an airtight container in the refrigerator for up to five days.
How long does it last?
These brownies will stay fresh in the fridge for about a week, although they’re best enjoyed within the first few days!
A Cozy Closing Note
These Peppermint Bark Brownies are more than just a festive dessert; they encapsulate the essence of cozy nights filled with laughter and love. Share them at gatherings or savor them alone as a comforting evening treat. Save this Peppermint Bark Brownies recipe to your holiday board so it’s ready when you need a cozy treat! With every bite, may you feel wrapped in love and warmth, no matter the chill outside. Enjoy!
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Cozy Peppermint Bark Brownies
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Delightfully fudgy brownies combined with rich dark chocolate, creamy white chocolate, and festive peppermint for a perfect holiday treat.
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 (1 stick), 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 for easy removal.
- Sift together the flour, cocoa, baking powder, and salt in a small bowl. Set aside.
- Melt the dark chocolate and butter together in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat.
- Whisk in the sugar, stirring until mostly dissolved and the mixture has cooled slightly.
- Add the eggs, vanilla extract, and peppermint extract, whisking until just combined (but do not overmix).
- Sprinkle the flour mixture over top and gently fold it into the chocolate mixture 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. Transfer the pan to a wire rack and allow to cool completely.
- Melt the white chocolate and shortening together in a double boiler or in short bursts in the microwave on low power. Be patient—white chocolate is delicate!
- Remove from heat just before it is completely melted. The residual heat will finish the melting.
- Pour the white chocolate mixture over the cooled brownies, spreading it into a thin, even layer. Sprinkle with the crushed candy canes.
- Chill the brownies until the white chocolate is set, at least 30 minutes or preferably overnight for the best texture.
- Lift the brownies from the pan using the edges of the parchment paper. Cut into 9 squares, then diagonally in half into triangles.
Notes
These brownies taste even better the day after they are made, so feel free to bake them a day in advance for maximum flavor. Store in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 265
- Sugar: 22g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
