Peppermint bark brownies are a festive holiday brownie recipe with loads of minty flavor! You’ll love the combination of fudgy brownies, rich white chocolate ganache, and crunchy bits of candy cane.
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These peppermint bark brownies combine two holiday favorites into one delicious treat! A rich chocolate brownie is topped with a layer of creamy white chocolate and crushed candy canes. It’s a little bit like Ghirardelli peppermint bark, but in brownie form. Yes!
These brownies are perfect for sharing at holiday parties, or as a festive gift for friends and family. I love adding them to a tin of my family’s favorite holiday treats, including Christmas Crack, Oreo Truffles, and Christmas Pinwheel Cookies and gifting them to friends and neighbors for Christmas.
Peppermint Bark Brownie Recipe
With a chewy brownie base, creamy layer of white chocolate ganache, and festive crushed candy canes on top, these peppermint bark brownies will be the star of your Christmas dessert table.
As a bonus, these brownies are easy to make, and they can even be made ahead of time for stress-free holiday entertaining. Be sure to have some extra candy canes on hand to garnish each serving for an extra festive touch.
If you’re looking for a show-stopping holiday dessert, these peppermint bark brownies are sure to fit the bill!
(Try my Cake Mix Brownies too!)
See recipe card below this post for ingredient quantities and full instructions.
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Peppermint oil – This is optional. Peppermint extract can be used instead, but it’s strong stuff, so don’t go overboard!
- Eggs – Let these come to room temperature.
- Unsweetened cocoa powder – Natural cocoa powder will give you a lighter color and more acidic flavor, while Dutch processed cocoa is milder in flavor and darker in color.
- All-purpose flour
- Kosher salt
- White chocolate – I recommend Ghirardelli or another high-quality brand for the best results. A bar is better than white chocolate chips.
- Vegetable shortening – This gives the topping a ganache-like texture.
- Candy canes – Or substitute starlight mints.
- Swap the white chocolate for bittersweet chocolate for richer brownies.
- Use your favorite gluten-free baking flour blend to make these peppermint bark brownies gluten-free.
- Add chocolate chips to the brownie batter to make them even more decadent.
If you don’t have a double boiler (or a heatproof large bowl that can be set over a pan of boiling water), you can melt the chocolate in the microwave. Just be sure to use a microwave-safe bowl and work in 20-second bursts so you can keep a close eye on it.
How to Make Peppermint Bark Brownies
- Prepare: Preheat your oven to 350ºF. Line the bottom of a 9×13 baking dish with parchment paper, then lightly grease the paper with butter or cooking spray.
- Start the batter: Melt the butter in a small saucepan set over medium heat. Add the sugar and whisk to dissolve, then stir in the vanilla and peppermint oil. Remove from the heat and cool slightly.
- Finish the batter: Beat in the eggs one at a time, then stir in the cocoa powder. Add the flour and salt; stir until the batter is smooth and all the ingredients are incorporated.
- Bake: Pour the batter into the prepared pan and use a rubber spatula to spread it evenly. Bake for 25 to 30 minutes, or until the top is dry and the center is still gooey.
- Make the topping: Melt the white chocolate and shortening in a double boiler. Remove from the heat just before the chocolate has fully melted and stir to finish melting it.
- Top the brownies: Pour the white chocolate mixture over brownies, spreading it in a thin, even layer. Sprinkle the candy cane pieces on top. Chill for 30 minutes to set.
How to Store Peppermint Bark Brownies
These brownies can be stored at room temperature in an airtight container for up to 3 days.
No, they are not the same. Essential oils are much more concentrated and should not be used in baking unless they are specifically marked as culinary grade. Peppermint oil for baking can be found at most grocery stores, in the baking aisle.
Yes, these brownies can be frozen. Wrap them tightly in plastic wrap, then store them in an airtight container or freezer bag and they will keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator.
For large pieces, place candy canes in a resealable plastic bag and use a rolling pin to crush them. For smaller pieces, you can use a food processor or blender. Start with just a few candy canes at a time so you don’t overload the motor.
More Brownie Recipes to Try
Cream Cheese Brownies
Brownie Fruit Pizza
Peanut Butter Cup Brownies
Peppermint Bark Brownies
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 drops peppermint oil optional
- 2 large eggs room temperature
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- Pinch of kosher salt
- 12 ounces good quality white chocolate chopped
- 3 tablespoons vegetable shortening
- 5-6 candy canes coarsely chopped or crushed (about 1 cup)
- Preheat the oven to 350F. Line the bottom of a 9×13 baking dish with parchment. Lightly grease the parchment.
- Add the butter to a small saucepan and melt over medium heat. Add the sugar and stir to dissolve. Add the vanilla and peppermint (if using) and stir to combine. Remove from the heat and let cool slightly.
- Add the eggs, one at a time, stirring constantly to combine. Stir in the cocoa powder and mix until fully combined. Add the flour and salt and mix thoroughly to combine the batter.
- Pour batter into the prepared baking dish. Level the top with a spatula.
- Bake for 25-30 minutes or until the top of the brownies is dry and the center is still gooey. Check for doneness by inserting a toothpick into the center.
- Gently melt white chocolate and shortening together in a double boiler. Remove from heat before it is completely melted and stir to completely melt it. Pour over brownies, spreading into a thin, even layer. Sprinkle with candy cane pieces.
- Chill until set, at least 30 minutes
- Let cool completely before serving.