Dessert

Peppermint Bark Brownies Recipe

ByMarina Montclair December 28, 2025December 28, 2025

Introduction

If there’s one festive treat that perfectly blends rich chocolate and refreshing peppermint, it’s Peppermint Bark Brownies. Imagine biting into a dense, fudgy brownie base topped with a creamy, mint-infused white chocolate frosting and finished off with a crunchy sprinkle of crushed candy canes. Each bite offers a delightful contrast of textures and flavors that will instantly brighten your holiday season.

A close-up image of two square brownies on a white decorative plate placed on a white marbled surface. Each brownie has two visible layers: a thick dark brown chocolate base with a moist, dense texture, topped with a smooth white cream layer sprinkled evenly with crushed red and white peppermint candy pieces. One brownie is cut with a slightly rough edge showing the dense texture beneath. A blurred red and white candy cane is in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (112 grams)
6 ounces dark chocolate (170 grams) (50-70%, or semi-sweet works too)
1 cup granulated sugar (200 grams)
2 large eggs
2 teaspoons vanilla extract
2/3 cup all-purpose flour (83 grams)
3 tablespoons cocoa powder (17 grams)
1/4 teaspoon salt
3 ounces white chocolate (85 grams)
1/2 cup unsalted butter (112 grams)
1-2 cups powdered sugar (110-220 grams)
1/2 – 1 teaspoon peppermint extract (NOT peppermint essence)
1/4 teaspoon salt
1-2 tablespoons heavy cream (15 ml) (or milk, if needed)
2 candy canes (crushed)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal, or lightly grease the pan.
Step 2: Chop the butter into pieces and finely chop the dark chocolate. Melt both together in a heatproof bowl using 45-second intervals in the microwave on medium power, stirring between each, until smooth. Alternatively, use a double boiler. Allow to cool slightly until warm but not hot.
Step 3: Whisk the granulated sugar, eggs, and vanilla extract into the cooled chocolate-butter mixture until well combined.
Step 4: Gently fold in the flour, cocoa powder (sift if lumpy), and salt until just combined with no clumps.
Step 5: Pour the batter into the prepared pan and bake for 26-32 minutes, or until a toothpick inserted comes out with moist crumbs. Adjust time for preferred fudginess.
Step 6: Let the brownies cool completely in the pan to ensure the frosting will adhere properly.
Step 7: Finely chop the white chocolate and melt it in a heatproof bowl in 45-second microwave intervals on medium power, stirring between each until smooth. Set aside to cool.
Step 8: In a large bowl, beat butter until creamy. Add 1 cup powdered sugar, 1/2 teaspoon peppermint extract, and salt, then beat from low to medium speed until mixed.
Step 9: Add the cooled melted white chocolate to the butter mixture and mix thoroughly.
Step 10: Gradually beat in the remaining powdered sugar about 1/3 cup at a time, alternating with tablespoons of cream or milk until the frosting reaches desired sweetness and consistency. Add extra peppermint extract if you prefer a stronger mint flavor.
Step 11: Confirm brownies are fully cooled and not warm to the touch. Remove them from the pan using the parchment paper overhang and place on a cutting board.
Step 12: Spread the peppermint white chocolate frosting evenly over the brownies with a flat knife.
Step 13: Lightly crush candy canes using a rolling pin and sprinkle evenly over the frosting.
Step 14: Use a sharp knife to cut the brownies into 9 servings, wiping the knife clean after each slice for neat edges.

Tips & Variations

For extra fudgy brownies, take them out of the oven when a toothpick has moist crumbs but is not wet with batter.
If peppermint extract is unavailable, a small amount of crushed peppermint candies mixed into the frosting can add a similar flavor.
Swap the crushed candy canes for mini peppermint chips or crushed ginger snaps for a different festive crunch.
Use high-quality chocolate for both brownie and frosting layers to deepen the flavor.
Allow the brownies to set in the fridge after frosting for firm, easy slicing.

Storage

Store leftover Peppermint Bark Brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap well and freeze for up to 2 months. When reheating, allow brownies to come to room temperature and, if desired, warm slightly in the microwave to soften the frosting.

How to Serve

The image shows two square pieces of dark brown chocolate cake with a thick layer of white frosting on top. The frosting is smooth and creamy, sprinkled generously with small, crushed red and white peppermint candy pieces. The cake pieces are placed side by side on a detailed white plate with a lacy edge. In the background, two full candy canes with red and white stripes rest on a white marbled surface. A woman’s hand is gently holding one cake piece as if about to take it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint essence instead of peppermint extract?

It’s best to use peppermint extract because it has a natural, pure flavor. Peppermint essence often contains artificial ingredients and can taste different or overpowering.

How do I get clean frosting edges when spreading?

Make sure the brownies are completely cooled before frosting. Use a flat knife or offset spatula with smooth, even strokes. Refrigerating the brownies after frosting helps set the layer for cleaner cutting.