Description
These Peppermint Bark Brownies are a festive twist on classic fudgy brownies, layered with a smooth white chocolate peppermint bark topping. Perfect for holiday celebrations, they combine rich cocoa, melty chocolate chips, and crunchy peppermint candies for a deliciously indulgent treat.
Ingredients
Scale
Brownie Batter
- 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
Topping
- 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)
Instructions
- Prepare Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch square pan with aluminum foil and lightly grease it with cooking spray.
- Mix Wet Ingredients: In a large mixing bowl, whisk the 2 eggs until the yolks break. Add the melted butter, brown sugar, white sugar, vanilla extract, and peppermint extract if using. Mix thoroughly until well combined.
- Combine Dry Ingredients: In a separate bowl, mix together the flour, cocoa powder, and salt until combined evenly.
- Make Brownie Batter: Add the dry ingredient mixture to the wet ingredients. Stir gently with a silicone spatula just until combined to form the batter. Fold in the semi-sweet chocolate chips carefully.
- Bake Brownies: Pour the batter into the prepared pan and spread it evenly with the spatula. Bake for 28 minutes or until a toothpick inserted into the center comes out fudgy but without wet batter. Remove from oven and allow brownies to cool in the pan but keep them on the foil lining.
- Make White Chocolate Topping: In a microwave-safe bowl, melt the white chocolate chips and coconut oil together at half power in 30-second intervals, stirring in between, until smooth and creamy.
- Assemble Peppermint Bark: Pour the melted white chocolate over the cooled brownies and spread it evenly from the center outward. Sprinkle the crushed peppermint candies evenly over the top.
- Set and Serve: Place the brownies in the refrigerator for 45 minutes to allow the topping to set firmly. Once set, slice into squares and enjoy your festive peppermint bark brownies.
Notes
- You can substitute boxed brownie mix as a base; simply add chocolate chips and peppermint extract to the batter for flavor.
- Use shortening instead of coconut oil if you prefer a more neutral fat for melting the white chocolate.
- For a stronger peppermint flavor, increase peppermint extract slightly but avoid overpowering the brownies.
- Ensure brownies are cooled completely before adding the white chocolate topping to prevent melting and mixing.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 brownie (approx. 2 inch square)
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
