How long do peppermint bark brownies last?

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.

What's the best way to cut brownies so I get clean edges?

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.

Why did my white chocolate harden when I was trying to melt it?

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.

Am I able to freeze these peppermint brownies?

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.

Where can I find peppermint extract?

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.

Peppermint Bark Brownies

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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.

Author: Nicole Radcliffe
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

Units Scale

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
1/4 teaspoon salt

FOR THE WHITE CHOCOLATE BUTTERCREAM:

60g white chocolate (chips or chopped bar)
85g salted butter
120g powdered sugar
1/4 teaspoon peppermint extract
Small pinch of salt

FOR THE MINT CHOCOLATE LAYER:

90g semi-sweet chocolate chips
28g salted butter
1/4 teaspoon peppermint extract

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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.

Find it online: https://www.coleinthekitchen.com/peppermint-bark-brownies/