Peppermint Bark Brownies have a fudgy brownie base topped with a peppermint bark white chocolate ganache and sprinkled with crushed peppermint. They are the perfect easy addition to your holiday dessert table!
This was originally published as a sponsored post in 2021 but has since beed edited and updated.
Peppermint Bark is one of my favorite things about the Christmas season. It is such a tasty treat to give as a gift or just to snack on. Taking that sweet treat and making it into a brownie is like a little slice of heaven! It's a fun and delicious twist on classic brownies. These Cheesecake Swirled Brownies are another fun twist.
If you're looking for more fun holiday recipes check out my Soft Gingerbread Cookies, Peppermint Macarons, or Hot Cocoa Cookies.
Jump to:
Why You'll Love This Recipe
- They combine two delicious desserts into one tasty treat. These Brownie Stuffed Cookies are another dessert fusion.
- Peppermint is a classic and nostalgic holiday flavor. Just like the molasses in my Soft Molasses Cookies.
- The brownies are easy to make but look impressive.
- They are a fun addition to your holiday dessert table!
Ingredients
Ingredient Notes
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
- White Chocolate will be the base for our ganache.
- The Peppermint Bark Cream Liqueur will flavor the white chocolate ganache. You can replace with heavy cream.
- We will crush up peppermints and sprinkle them on top to add to the peppermint bark flavor.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can replace the chocolate, both in the brownie and the ganache, with any chocolate that you prefer. Dark chocolate or almond bark (for the ganache) would be great choices.
- Add crushed Oreo cookies or your favorite chocolate candy to the brownies.
- For a swirled brownie you can swirl the ganache into the brownie batter before baking to give it a marbled effect.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape.
STEP 2: In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
STEP 3: In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
STEP 4: Add the dry ingredients to the wet ingredients. Mix until just combined.
STEP 5: Fold the chocolate into the mixture and pour into the prepared baking dish. Bake the brownies for 17-20 minutes. Bake for 5 minutes longer if you want the brownies to be more firm. Remove the fudgy brownies from oven and allow to cool.
STEP 6: Place the white chocolate in a medium sized bowl and set aside. In a small saucepan combine the heavy cream and Peppermint Bark Liqueur (optional) over medium heat until it comes to a low boil. Remove from heat and pour directly over the white chocolate. Allow the mixture to sit for five minutes. Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated. Cover the surface of the ganache with plastic wrap and allow to cool completely.
STEP 7: When the ganache is fully cooled and thickened pour it over the cooled brownies. Use a spatula to spread it evenly. Sprinkle your desired amount of crushed peppermints over the top.
Expert Baking Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your brownies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your brownies will be more like cake instead of fudgy.
Recipe FAQs
This was originally a sponsored post with a liqueur company and I created the recipe using their product. It creates a fabulous result and is so tasty, but it can be made without it with results that are just as delicious! Just use milk in place of the liqueur.
A higher ratio of fat (the butter and chocolate). A cakier brownie has a higher ratio of flour and might use baking powder to give it a fluffier texture.
You either added too much flour (this is why I recommend wieghing your ingredients), overbaked the brownies, or mixed them too much. It's important to only mix enough to incorporate the ingredients, otherwise too much gluten is created and it can make the brownies tough.
Room Temperature: The brownies can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the Peppermint Bark Brownies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Peppermint Bark Brownies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Peppermint Bark Brownies
Ingredients
For Fudgy Brownies:
- 12 tablespoons (170 grams) unsalted butter melted
- 1 ¼ cup (266 grams) brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup (90 grams) all-purpose flour
- ½ cup (42 grams) cocoa powder
- 1 teaspoon salt
- 1 cup (170 grams) chocolate chopped
For Peppermint Bark Ganache:
- 1 cup (170 grams) white chocolate chopped
- ¼ cup (56 grams) heavy cream
- ¼ cup (56 grams) peppermint bark liqueur or heavy cream
- peppermint as needed
Instructions
For Fudgy Brownies:
- Preheat oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape. This will make it easier to lift the brownies out of the pan once cooled.
- In a medium bowl mix with a hand mixer combine the melted butter and brown sugar. When fully combined add the eggs and vanilla. Beat until fully combined and light in color.
- In a small bowl combine the flour, cocoa powder, and salt. Whisk to combine and remove any lumps.
- Add the dry ingredients to the wet ingredients and mix until just combined. Overmixing will create tough brownies.
- Fold the chocolate into the mixture and pour into the prepared baking dish.
- Bake the brownies for 17-20 minutes, longer if you would like a firmer brownie
- Remove from oven and allow to cool.
For Peppermint Bark Ganache:
- Place the white chocolate in a medium sized bowl and set aside.
- In a small saucepan combine the heavy cream and peppermint bark liqueur (optional) over medium heat until it comes to a low boil. Remove from heat and pour directly over the white chocolate. Allow the mixture to sit for five minutes.
- Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
- Cover the surface of the ganache with plastic wrap and allow to cool completely.
For Peppermint Bark Brownie Assembly:
- When the ganache is fully cooled and thickened pour it over the cooled brownies. Use a spatula to spread it evenly.
- Sprinkle your desired amount of crushed peppermints over the top.
- Remove the peppermint bark brownies from the pan and cut into 16 bars.
Notes
- Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your brownies will be more like cake instead of fudgy.
- This was originally a sponsored post with a liqueur company and I created the recipe using their product. It creates a fabulous result and is so tasty, but it can be made without it with results that are just as delicious! Just use milk in place of the liqueur.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Leave a Reply