These Peppermint Bark Brownies are the most delicious Christmas time treat. Fudgy brownies are layered with a dreamy white chocolate peppermint buttercream, and finished with rich chocolate and a sprinkle of peppermints.
Jump to:
- Why You'll Love This Recipe
- Key Ingredients
- How To Make The Fudgy Brownies
- How To Make White Chocolate Buttercream
- Assembling The Peppermint Bark Brownies
- Tips For The Best Brownies Ever
- Frequently Asked Questions
- A quick notes about baking in grams...
- More Christmas Recipes You'll Love!
- Peppermint Bark Brownies
Why You'll Love This Recipe
- Rich and fudgy brownie texture
- White chocolate peppermint buttercream layer
- Topped with a rich chocolate layer with crushed peppermints
- Chocolate + mint is such a yummy combo
- A perfect holiday time treat
you might also want to try these brownies with cream cheese frosting or my favorite crinkle top brownies!
Key Ingredients
(you only need a handful of ingredients to make these fudgy peppermint brownies! Find the full list of ingredients and measurements in the recipe card below)
Butter: I like to use salted butter when I bake because it helps to balance out the sweetness. Butter is used in both the brownies and the white chocolate buttercream.
Chocolate chips: Semi-sweet or dark chocolate chips both work. You'll use them in the brownies and in the top chocolate layer
Sugar: I've found that granulated sugar is best in the brownie batter. Brown sugar *will* work but tends to make the brownies a bit too chewy for this recipe.
Eggs: You'll need 3 large egg at room temp. Take them out of the fridge 30-60 minutes before you plan on using.
Flour: You'll need all purpose flour for the batter, but you can substitute it with gluten free all purpose flour that contains xanthan gum.
Cocoa powder: These are made with Dutch processed cocoa powder, but unsweetened cocoa powder will work as well.
White chocolate: I used white chocolate chips, but chopped white chocolate bar will also work.
Coconut oil: You'll need a little bit of coconut oil to melt into both the white chocolate and top chocolate layer.
Powdered sugar: Powdered sugar is best for the white chocolate buttercream because blends into the frosting easier and doesn't give it a grainy texture.
Peppermint extract: Make sure you use peppermint extract and NOT peppermint oil.
Candy canes: 2 crushed candy canes are all you need to sprinkle over top of the brownies and get that classic peppermint bark look.
How To Make The Fudgy Brownies
STEP ONE: Preheat the oven to 350°F and line an 8x8 metal baking pan with parchment paper
STEP TWO: Melt the butter and chocolate chips in the microwave for 30 second intervals, stirring well between each until completely smooth and melted. (Up to 90 seconds total, or you run the risk of burning) Once melted, let the chocolate mixture cool for 5 minutes
STEP THREE: After the 5 minutes, add the sugar and eggs to the melted chocolate mixture and stir well until everything is fully combined.
STEP FOUR: Add dry ingredients into the wet ingredients and gently fold everything together just until there are no traces of flour left.
STEP FIVE: Pour the brownie batter into your prepared pan, spread into an even layer, and bake for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely
How To Make White Chocolate Buttercream
STEP ONE: In a microwave safe bowl, heat the white chocolate for 20 seconds at a time, stirring between each interval until it is smooth and completely melted. (do not exceed 60 seconds.)
STEP TWO: Set the white chocolate aside to cool for 15 minutes.
STEP THREE: In a large mixing bowl, cream the butter and cooled, melted chocolate chocolate on high speed for 1-2 minutes, until light and pale in color.
STEP FOUR: To the white chocolate/butter mixture, add in peppermint extract, powdered sugar, and salt. Mix on low speed until the powdered sugar is incorporated, then beat on high speed for 1 minute.
Assembling The Peppermint Bark Brownies
STEP ONE: Use an offset spatula to evenly spread white chocolate buttercream over fully cooled brownies, then freeze for 15-20 minutes to harden the frosting.
STEP TWO: While brownies are freezing, you can melt the dark chocolate and. Using the same process as white chocolate, melt in microwave for 20 second intervals, stirring between each until smooth and melted. Stir in the peppermint extract, then set aside to cool while the brownies are freezing.
STEP THREE: After 15 minutes, take the brownies out of the freezer and carefully pour over the melted dark chocolate. Use an offset spatula to evenly spread over the chocolate, sprinkle with crushed peppermints, and place the entire tray back into the freezer for 20 minutes.
STEP FOUR: After 20 minutes, take the brownies out, let them rest for 5-10 minutes, then use a sharp knife to cut into squares, serve, and enjoy!
Tips For The Best Brownies Ever
- Use room temperature ingredients: This is a crucial step for most baked goods to get the correct texture. Take anything you need out of the fridge 30-60 minutes before you plan on baking.
- Don't overmix the brownie batter: For the gooiest and fudgiest brownies ever, DO NOT overmix the batter. You want to mix just until no traces of flour remain.
- Use an oven thermometer: Oven temperatures can vary up to 30° so it's best to use an oven thermometer for accurate bake time
- Bake immediately: Brownie batter cannot sit around, it must be baked immediately after making.
- Bake in an metal pan: Glass and ceramic pans don't conduct heat well and can bake unevenly. I recommend baking your brownies in a metal pan for the best (and fudgiest!) result.
- Let brownies cool completely: Before spreading the white chocolate buttercream on top, the brownies need to be cooled completely so the frosting doesn't melt.
- Don't rush: It can be tempting to want to rush through each step, but each layer needs to cool completely for the best results. I promise it's worth it!
Frequently Asked Questions
Keep these brownies in an airtight container at room temperature for 2-3 days. Or in the fridge for 3-4 days for best texture and flavor.
Using a SUPER sharp knife, dip it into a bowl of hot water and make one straight cut through. Clean the knife and repeat the process until you've made all your cuts.
The white chocolate may have seized because it was burned. Try melting 50% of the chocolate in the bowl then turn off the heat and stir until the remaining chocolate is melted and smooth.
Yes! These Christmasy brownie freeze extremely well.
Just wrap them individually in plastic wrap and place into a freezer safe bag for up to 2 months.
Thaw to room temperature and enjoy.
You can usually find it in the spice aisle of your local grocery store near the vanilla extract.
If you can't find it there, you can always order it online.
A quick notes about baking in grams...
You may notice that my recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
More Christmas Recipes You'll Love!
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PrintPeppermint Bark Brownies
These Peppermint Bark Brownies are the most delicious Christmas time treat. Fudgy brownies are layered with a dreamy white chocolate peppermint buttercream, and finished with rich chocolate and a sprinkle of peppermints.
- Prep Time: 35 Minutes
- Chilling Each Layer: 20-30 minutes
- Cook Time: 25 Minutes
- Total Time: 90 Minutes
- Yield: 16 Servings 1x
- Category: Brownies
- Method: Baking
- Cuisine: American
Ingredients
FOR THE BROWNIES:
- 113g (1 stick) salted butter
- 130g semi-sweet chocolate chips
- 250g granulated sugar
- 3 large eggs- room temperatures
- 120g all purpose flour
- 30g cocoa powder
- ¼ teaspoon salt
FOR THE WHITE CHOCOLATE BUTTERCREAM:
- 60g white chocolate (chips or chopped bar)
- 85g salted butter
- 120g powdered sugar
- ¼ teaspoon peppermint extract
- Small pinch of salt
FOR THE MINT CHOCOLATE LAYER:
- 90g semi-sweet chocolate chips
- 28g salted butter
- ¼ teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F and line an 8x8 metal baking pan with parchment paper
- Melt 113g of butter and 130g chocolate chips in the microwave for 30 second intervals, stirring well between each until completely smooth and melted. (Up to 90 seconds total, or you run the risk of burning) Once melted, let the chocolate mixture cool for 5 minutes
- After the 5 minutes, add granulated sugar and eggs to the melted chocolate mixture and stir well until everything is fully combined.
- Next, fold in flour, cocoa powder, and salt with a rubber spatula, and mix until just combined.
- Pour the brownie batter into your prepared pan and spread into an even layer. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Carefully take the brownies out of the oven and allow them to cool completely to room temperature before making the white chocolate buttercream.
- Once cooled, you can start the buttercream. In a microwave safe bowl, heat the white chocolate for 20 seconds at a time, stirring between each interval until it is smooth and completely melted. (do not exceed 80 seconds.)
- Set the white chocolate aside to cool for 15 minutes.
- After those 15 minutes, use a hand mixer to cream together softened butter and melted white chocolate.
- To the butter/white chocolate mixture, add in the powdered sugar, mint extract, and a small pinch of salt. Beat on low speed until powdered sugar is mix in, then turn the speed up to high and beat for 1 minute.
- Use an offset spatula to spread the white chocolate buttercream evenly over top of the cooled brownies, then freeze for 15-20 minutes.
- Once the buttercream is frozen, you can make the chocolate layer. In a microwave safe bowl, melt together chocolate chips, butter, and mint extract. Heat for 20 second intervals, stirring between each until smooth. (do not exceed 80 seconds)
- Pour the chocolate layer over top of the frozen buttercream and spread into an even layer. Sprinkle with crushed candy canes and place in the fridge or freezer to harden up.
- Once hard, use a sharp knife to cut into squares, serve, and enjoy!
Notes
- Use room temperature ingredients: This is a crucial step for most baked goods to get the correct texture. Take anything you need out of the fridge 30-60 minutes before you plan on baking.
- Don't overmix the brownie batter: For the gooiest and fudgiest brownies ever, DO NOT overmix the batter. You want to mix just until no traces of flour remain.
- Use an oven thermometer: Oven temperatures can vary up to 30° so it's best to use an oven thermometer for accurate bake time
- Bake immediately: Brownie batter cannot sit around, it must be baked immediately after making.
- Bake in an metal pan: Glass and ceramic pans don't conduct heat well and can bake unevenly. I recommend baking your brownies in a metal pan for the best (and fudgiest!) result.
- Let brownies cool completely: Before spreading the white chocolate buttercream on top, the brownies need to be cooled completely so the frosting doesn't melt.
- Don't rush: It can be tempting to want to rush through each step, but each layer needs to cool completely for the best results. I promise it's worth it!
- Storing: Keep leftovers in an airtight container at room temperature for up to 3 days.
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