Name: Peppermint Bark Brownies Recipe
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 large eggs; 1/2 cup unsalted butter, melted (1 stick); 1/2 cup brown sugar; 1/2 cup white sugar; 1 teaspoon vanilla extract; 1/4 teaspoon peppermint extract (optional); 1/2 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 cup semi-sweet chocolate chips; 1 cup white chocolate chips; 2 teaspoons coconut oil or shortening; 1/3 cup crushed peppermint candies (about 12 round candy peppermints or 3-4 candy canes crushed)

Jump to Recipe· 4.8 from 42 reviews

If you’re searching for the ultimate festive treat that’s bursting with rich chocolate and cool mint, you’re in for a real treat with this Peppermint Bark Brownies Recipe. These brownies have become my go-to holiday dessert because they combine fudgy, chocolatey goodness with a crisp peppermint crunch on top — truly a match made in dessert heaven. Stick with me here, and I’ll walk you through every step so your batch turns out perfectly every single time.

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Why This Recipe Works

Perfect Balance of Flavors: The deep cocoa and buttery brownie base harmonizes beautifully with the refreshing peppermint topping.
Fudgy But Not Gooey: Baking just the right amount ensures a rich fudge texture without any raw batter spots.
Easy Yet Impressive: You don’t need fancy equipment or tons of ingredients to wow your guests.
Customizable Peppermint Crunch: Using crushed candy canes or peppermints lets you control the minty intensity and crunch.

Peppermint Bark Brownies, Chocolate Mint Desserts, Holiday Brownie Recipes, Fudgy Mint Brownies, Festive Brownie Treats - A wooden board holds eleven square brownies, each with two layers: a dark brown, dense textured base with visible chunks inside, topped by a creamy white layer sprinkled with crushed pink peppermint pieces giving a slightly rough texture. Three brownies are separated at the front, showing clear edges and layers. Behind the board, there is a small white stack of four plates with one brownie on top, and to the right, a white napkin with a pattern of small green and red chef hats rests on a white marbled surface. Scattered peppermint candies and a few chocolate chips decorate the bottom edge of the surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses simple pantry staples with a few festive twists. Each ingredient plays a part in creating the fudgy base and the melt-in-your-mouth peppermint bark topping. Here are some quick tips to keep in mind when choosing your ingredients:

Peppermint Bark Brownies, Chocolate Mint Desserts, Holiday Brownie Recipes, Fudgy Mint Brownies, Festive Brownie Treats - Flat lay of two large whole brown eggs with clean shells, a small white ceramic bowl of melted golden butter, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl holding pale amber vanilla extract, a small white ceramic bowl containing translucent peppermint extract, a small white ceramic bowl of fine all-purpose flour, a small white ceramic bowl of dark unsweetened cocoa powder, a small white ceramic bowl with fine white salt, a small pile of semi-sweet chocolate chips, a small pile of white chocolate chips, a small white ceramic bowl of clear coconut oil, and a small mound of crushed round peppermint candies in red and white colors, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: They bind everything together and add moisture — I recommend using room temperature eggs to get the best texture.
Unsalted Butter: Melted butter adds richness; make sure it’s fully melted but not hot when mixing in to avoid cooking the eggs.
Brown & White Sugar: Brown sugar brings a subtle caramel hint while white sugar balances the sweetness and texture.
Vanilla Extract: Deepens the chocolate flavor—never skip this in brownies!
Peppermint Extract (optional): I add just a tiny dash for that classic mint vibe without overwhelming the chocolate.
All-Purpose Flour: The base dry ingredient that creates structure but keep it light for fudginess.
Unsweetened Cocoa Powder: Use good-quality cocoa for that intense chocolate kick.
Salt: Just a touch to balance sweetness and enhance flavors.
Chocolate Chips (semi-sweet): Melts into pockets of chocolate yumminess throughout the brownie.
White Chocolate Chips: The star of the peppermint bark layer—make sure to use good melting chocolate for that smooth topping.
Coconut Oil or Shortening: Helps thin out the white chocolate for a glossy, spreadable finish.
Crushed Peppermint Candies: Freshly crushed for the best peppermint crunch — I love using mini peppermints or candy canes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Peppermint Bark Brownies Recipe is because you can make it suit all kinds of cravings or dietary needs. Over time, I’ve played around with some tweaks that could inspire you, too!

Double Chocolate Peppermint: Sometimes, I add a handful of extra chocolate chips into the white chocolate layer for a marbled effect and a flavor surprise.
Gluten-Free Version: I’ve swapped out the flour for a gluten-free blend with great success—just be mindful not to overmix the batter.
More Minty Punch: If you’re a serious peppermint fan, add an extra 1/4 teaspoon of peppermint extract to both the batter and the drizzle layer.
Nutty Crunch: Chopped pecans or walnuts stirred into the batter add a crunchy contrast that’s incredible.

Step-by-Step: How I Make Peppermint Bark Brownies Recipe

Step 1: Prep Like a Pro for Perfect Brownies

First, preheat your oven to 350°F (175°C). Line an 8×8 square pan with aluminum foil, making sure some overhang exists on the sides—this makes lifting the brownies out a breeze after baking. Lightly spray or grease the foil so the brownies don’t stick. Trust me, prepping the pan well keeps everything easy and mess-free.

Step 2: Whisk the Wet Ingredients

Grab a large mixing bowl and whisk the eggs until the yolks break and it looks well combined but not frothy. Next, pour in the melted butter (make sure it’s cooled a bit so it doesn’t scramble the eggs), brown sugar, white sugar, vanilla extract, and if you’re using it, peppermint extract. Stir everything together until smooth and glossy.

Step 3: Blend the Dry Ingredients and Combine

In a separate bowl, mix the flour, unsweetened cocoa powder, and salt well to avoid lumps. Slowly add this into your wet mixture, folding gently with a silicone spatula just until combined. Overmixing can make brownies tough, so stop as soon as you see no more streaks of flour.

Step 4: Fold in Semi-Sweet Chocolate Chips

Now for the good part—fold in the semi-sweet chocolate chips. These little nuggets add delightful gooey pockets inside the brownies and keep every bite exciting.

Step 5: Bake and Know When It’s Done

Pour the batter into your prepared pan and spread evenly with your spatula. Bake for about 25–28 minutes. The sweet spot is when a toothpick inserted in the center comes out with some moist crumbs but no raw batter. If you underbake, you’ll end up with soggy brownies; too long, and they dry out, so watch carefully starting at the 25-minute mark.

Step 6: Create the Peppermint Bark Topping

While the brownies cool (leave them in the foil to hold their shape), melt the white chocolate chips with coconut oil in the microwave. Heat at half power in 30-second bursts, stirring between, until smooth and pourable. The coconut oil thins the white chocolate, making it easier to spread without cracking.

Step 7: Spread White Chocolate and Sprinkle Peppermint

Pour the silky white chocolate over the cooled brownies and gently smooth it out from the center toward the edges. Immediately sprinkle the crushed peppermint candies evenly across the top. Pop the pan in the fridge for at least 30 minutes — this sets the chocolate and makes slicing neat and satisfying.

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Pro Tips for Making Peppermint Bark Brownies Recipe

Use Room Temp Eggs: This helps the eggs blend smoothly with melted butter, giving you a silky batter without clumps.
Don’t Overmix the Batter: Folding just until the flour disappears keeps your brownies tender and fudgy.
Test Bake Early: Ovens vary, so start checking at 25 minutes and aim for moist crumbs on your toothpick.
Crush Peppermint Fresh: Crushing candies right before topping preserves the best crunch and flavor.

How to Serve Peppermint Bark Brownies Recipe

Peppermint Bark Brownies, Chocolate Mint Desserts, Holiday Brownie Recipes, Fudgy Mint Brownies, Festive Brownie Treats - The image shows a stack of four square peppermint brownies on a white plate with a white marbled surface underneath. Each brownie has two layers: a thick, dark brown chocolate base with a moist, dense texture, and a creamy white topping sprinkled with crushed red peppermint bits that add a pop of color and texture. One brownie on top has a small bite taken out, revealing the rich chocolate layer inside. In the background, there is a similar white plate with another brownie on it, and a soft white cloth with green patterns is visible on the side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to add an extra sprinkle of crushed candy canes on each individual brownie square right before serving for that extra color pop and crunch. Sometimes a light dusting of powdered sugar adds a snowy touch, perfect for winter gatherings.

Side Dishes

These peppermint bark brownies pair beautifully with a scoop of vanilla bean ice cream or a cup of hot cocoa. They’re also fantastic alongside fresh berries or even a simple espresso shot to balance the sweetness.

Creative Ways to Present

For holiday parties, I’ve arranged peppermint bark brownies on a wooden board layered with fresh pine sprigs and candles for an inviting centerpiece. Wrapping a few individual brownies in festive cellophane tied with red ribbon makes perfect little gifts or party favors.

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint bark brownies in an airtight container at room temperature for up to 3 days. If your kitchen’s warm, I recommend refrigeration to keep the topping firm, just take them out about 20 minutes before serving to soften slightly.

Freezing

I’ve frozen these brownies wrapped tightly in plastic wrap and then foil. They hold up well in the freezer for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge, then bring to room temp for the best texture.

Reheating

Reheating brownies can be tricky because you want to keep them fudgy without melting the topping too much. I gently warm them in a microwave for 10-second intervals or briefly in a low oven (about 300°F) for 5 minutes—this revives that just-baked freshness.

FAQs

Can I use a boxed brownie mix for the Peppermint Bark Brownies Recipe?

Absolutely! You can use your favorite boxed brownie mix as the base. I recommend stirring in semi-sweet chocolate chips and a splash of peppermint extract to the batter, then topping with white chocolate and crushed peppermint candies just like in the recipe. It’s a quick shortcut that still tastes homemade.
What’s the best way to crush peppermint candies?

I find the easiest way is to put the candies in a sealed plastic bag and gently tap them with a rolling pin or the bottom of a heavy pan. This gives you a nice mix of small shards and larger chunks for texture. Avoid crushing too finely or you lose that satisfying crunch.
Can I make these brownies vegan or dairy-free?

With some substitutions, yes! Use flax eggs instead of regular eggs, vegan butter or coconut oil instead of dairy butter, and vegan chocolate chips. For the white chocolate topping, look for vegan white chocolate or try a simple drizzle of coconut cream. Keep in mind textures may vary slightly, but still delicious.
Why do my peppermint bark brownies sometimes dry out?

Dryness usually happens when the brownies are baked too long or the batter is overmixed. Keep a close eye on your oven time and fold ingredients gently until combined. Removing brownies promptly and cooling them in the pan with foil helps retain moisture.

Final Thoughts

There’s something so comforting about a batch of brownies coming out warm from the oven, but adding that peppermint bark twist takes them to a whole new level of festive joy — it’s like a little holiday party in every bite. I hope this Peppermint Bark Brownies Recipe becomes one of your favorites to share with friends and family. It’s easy to make, adaptable, and guaranteed to bring smiles around your kitchen table. So go ahead, dive in, and enjoy every minty, chocolatey moment!