Name: peppermint bark brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 cup (225 g) unsalted butter, melted; 1 cup (200 g) granulated sugar; 1 cup (220 g) packed brown sugar; 3 large eggs; 1 tsp vanilla extract; ¾ cup (95 g) unsweetened cocoa powder; ½ cup (65 g) all‑purpose flour; ¼ tsp salt; ½ cup (90 g) dark chocolate chips; ½ cup (90 g) white chocolate chips; 1 tsp peppermint extract; ½ cup (about 80 g) crushed peppermint candy canes

peppermint bark brownies

Published on September 15, 2025

4.8 (245 reviews)

Save This Recipe!

Click to save for later - It only takes 2 seconds!

Prep Time

20 min

Cook Time

25 min

Servings

Why You'll Love This Recipe

✓ Festive Flavor: The peppermint‑infused chocolate bark adds a cool, minty bite that makes each brownie feel like a holiday treat.

✓ Easy Layering: Two simple layers—rich brownie base and crisp peppermint bark—require no special equipment, just a sheet pan.

✓ Crowd‑Pleaser: Chocolate and mint are a proven combo; these brownies satisfy both kids and adults at any gathering.

Imagine the first bite of a fudgy brownie melting into a crackly, peppermint‑kissed chocolate bark. The contrast of soft and crisp, sweet and cool, creates an instant mood‑lift that feels both nostalgic and fresh. This recipe captures that magic without any fancy techniques—just pantry staples, a sheet pan, and a few minutes of attention. Whether you’re planning a holiday party, a family movie night, or a simple after‑dinner treat, these Peppermint Bark Brownies deliver big flavor with minimal effort.

¾ cup (170 g) unsalted butter, melted Can substitute with coconut oil.

1 cup (200 g) granulated sugar Brown sugar can be used for extra chew.

2 large eggs, lightly beaten Adds structure and moisture.

½ cup (65 g) all‑purpose flour Gluten‑free flour works, but texture changes.

¼ tsp salt Enhances chocolate flavor.

1 tsp vanilla extract Adds depth; optional.

½ cup (90 g) white chocolate chips For the bark layer; substitute with candy melts.

1 tsp peppermint extract Start with half; add more to taste.

Instructions

Prepare the pan and melt chocolate

Preheat oven to 350°F (175°C). Line a 9×13‑inch baking sheet with parchment. In a microwave‑safe bowl, combine dark chocolate chips and butter; melt in 30‑second bursts, stirring between, until smooth. Set aside to cool slightly.

Pro Tip: Do not overheat; chocolate seizes above 120°F.

Mix wet ingredients

In a large bowl, whisk sugar, melted chocolate‑butter mixture, eggs, vanilla, and peppermint extract until fully incorporated. The batter will look glossy and slightly thick.

Pro Tip: Add peppermint extract gradually; it’s potent.

Combine dry ingredients

Sift flour and salt together; fold gently into the wet batter using a rubber spatula. Stop mixing once just combined to keep the brownies tender.

Pro Tip: Over‑mixing creates a cakey texture.

Bake the brownie base

Spread batter evenly in the prepared pan. Bake for 20‑22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and let cool on a rack for 10 minutes.

Pro Tip: Do not overbake; brownies should stay fudgy.

Add peppermint bark and finish

Melt white chocolate chips with half the peppermint extract; drizzle over the warm brownies, then use a knife to swirl. Sprinkle any remaining peppermint extract or crushed candy canes on top. Cool completely, then cut into squares.

Expert Tips

Tip #1: Chill before cutting

Refrigerate the finished brownies for 20‑30 minutes; the bark hardens and the squares snap cleanly without crumbling.

Tip #2: Adjust mint intensity

Start with ½ tsp peppermint extract; add a few extra drops if you prefer a stronger mint punch, tasting as you go.

Tip #3: Use a silicone mat

A silicone baking mat prevents the bark from sticking and makes removal of the whole slab effortless.

Tip #4: Add texture

Mix a tablespoon of crushed peppermint candies into the white‑chocolate swirl for extra crunch and visual flair.

Storage & Variations

Store brownies in an airtight container at room temperature for up to 4 days; they stay moist thanks to the fudgy base. For longer keeping, freeze individual squares wrapped in foil for up to 2 months. Swap dark chocolate for white chocolate for a sweeter base, or add a swirl of caramel for a holiday twist.

Nutrition

Per serving (1 square)

Calories

210 kcal

Fat

12 g

Carbs

24 g

Protein

3 g

Frequently Asked Questions

Yes. Replace each cup of chocolate chips with ¾ cup cocoa powder plus an extra ¼ cup butter. This yields a slightly denser brownie but retains the chocolate flavor.

Let the brownies cool for at least 10 minutes before adding the bark, then spread the white‑chocolate mixture while it’s still warm. The heat from the base sets the bark quickly.

Substitute the all‑purpose flour with a 1‑to‑1 gluten‑free blend. The texture may be slightly softer, but the flavor remains unchanged.

At room temperature, store in a sealed container for up to 4 days. For longer storage, freeze individually wrapped squares; they stay fresh for up to 2 months.