why make this recipe

Peppermint Bark Brownies are rich and festive. They mix dark chocolate and mint in one bite. Make them for a holiday party or a cozy night at home. If you like other sweet bars, try this frosted Christmas brownies for more ideas.

introduction

This recipe makes fudgy brownies with a cream cheese peppermint layer and a dark chocolate top. The flavors are simple: chocolate and peppermint. You will need basic baking tools and about an hour to make them. For a different twist, you might like the easy yogurt bark for a lighter treat.

how to make Peppermint Bark Brownies

I break the work into three parts: brownies, peppermint layer, and chocolate top. Work in order and let things cool when needed. Below are clear steps.

Ingredients :

¾ cup unsalted butter, 4 oz dark chocolate (chopped), ½ cup light brown sugar, ½ cup granulated sugar, 2 large eggs (room temperature), ¼ cup vegetable oil, ¾ teaspoon vanilla extract, 1 teaspoon kosher salt, ¾ cup all purpose flour, ¼ cup cocoa powder, 3 oz cream cheese (room temperature), ¼ cup unsalted butter (room temperature), 2 ½ cups confectioners’ sugar, ½ teaspoon peppermint extract, pinch kosher salt, ¼ cup unsalted butter, 6 oz dark chocolate (chopped), 3 candy canes (crushed)

Directions :

Make Brownies: Preheat oven and line an 8×8 pan. Melt ¾ cup unsalted butter with 4 oz dark chocolate. Stir until smooth. Whisk in ½ cup light brown sugar and ½ cup granulated sugar. Add 2 large eggs one at a time. Stir in ¼ cup vegetable oil, ¾ teaspoon vanilla extract, and 1 teaspoon kosher salt. Fold in ¾ cup all purpose flour and ¼ cup cocoa powder. Pour batter into the pan and bake until set. Let cool.
Make Peppermint Layer: Beat 3 oz cream cheese with ¼ cup unsalted butter until smooth. Add 2 ½ cups confectioners’ sugar, ½ teaspoon peppermint extract, and a pinch of kosher salt. Mix until thick. Spread over cooled brownies.
Make Chocolate Topping: Melt ¼ cup unsalted butter with 6 oz dark chocolate. Pour over peppermint layer and spread. Sprinkle 3 candy canes (crushed) on top. Chill until chocolate sets. Cut into squares and serve.

how to serve Peppermint Bark Brownies

Cut into small squares. Serve at room temperature or slightly chilled. They go well with hot cocoa, coffee, or whipped cream.

how to store Peppermint Bark Brownies

Keep in an airtight container. Store at room temperature for 2 days. For longer keep, refrigerate up to 7 days. You can freeze for up to 2 months; wrap pieces tightly.

tips to make Peppermint Bark Brownies

Use room temperature eggs and cream cheese for smooth mixing.
Melt chocolate gently over low heat or a double boiler.
Press crushed candy canes into the chocolate while it is still soft.
For chewier brownies, slightly underbake the base.
If you want a different crunch, swap candy canes for crushed peppermint candies.
Also check this best red velvet brownies for another brownie idea.

variation (if any)

White chocolate top: use white chocolate instead of dark for a sweeter top.
Extra peppermint: add 1/4 teaspoon more peppermint extract to the filling for stronger mint.
Nutty crunch: add chopped toasted almonds or pistachios on top before chocolate sets.

FAQs

Q: Can I make these ahead?
A: Yes. You can make them a day ahead and store in the fridge. Bring to room temp before serving for best flavor.

Q: Can I skip the peppermint extract?
A: Yes. Leave it out for plain cream cheese layer, or use vanilla instead.

Q: How do I get smooth chocolate topping?
A: Melt chocolate slowly and stir often. Tap the pan gently on the counter to remove air bubbles.

Q: Can I use milk chocolate?
A: Yes, but it will be sweeter and softer than dark chocolate.

Q: Do I need to chill between layers?
A: It helps. Chill the brownie base a little before spreading the peppermint layer so it does not mix.

Conclusion

For a simple classic, see this recipe at Peppermint Bark Brownies – Broma Bakery.

Peppermint Bark Brownies

Author: kaoucheegmail-com
Total Time: 45 minutes
Yield: 16 servings 1x
Diet: Vegetarian

Print Recipe

Description

Rich and festive fudgy brownies layered with cream cheese peppermint and topped with dark chocolate and crushed candy canes.

Ingredients

Scale

¾ cup unsalted butter
4 oz dark chocolate (chopped)
½ cup light brown sugar
½ cup granulated sugar
2 large eggs (room temperature)
¼ cup vegetable oil
¾ teaspoon vanilla extract
1 teaspoon kosher salt
¾ cup all purpose flour
¼ cup cocoa powder
3 oz cream cheese (room temperature)
¼ cup unsalted butter (room temperature)
2 ½ cups confectioners’ sugar
½ teaspoon peppermint extract
pinch kosher salt
¼ cup unsalted butter
6 oz dark chocolate (chopped)
3 candy canes (crushed)

Instructions

Preheat the oven and line an 8×8 pan.
Melt ¾ cup unsalted butter with 4 oz dark chocolate and stir until smooth.
Whisk in light brown sugar and granulated sugar.
Add eggs one at a time, then stir in vegetable oil, vanilla extract, and kosher salt.
Fold in all purpose flour and cocoa powder, then pour the batter into the pan and bake until set. Let cool.
Beat cream cheese with ¼ cup unsalted butter until smooth, then add confectioners’ sugar, peppermint extract, and kosher salt and mix until thick.
Spread the peppermint layer over the cooled brownies.
Melt ¼ cup unsalted butter with 6 oz dark chocolate, pour over the peppermint layer, and spread.
Sprinkle crushed candy canes on top and chill until the chocolate sets.
Cut into squares and serve.

Notes

For chewier brownies, slightly underbake the base and use room temperature ingredients for better mixing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 250
Sugar: 20g
Sodium: 300mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: brownies, peppermint, dessert, holiday, chocolate