Peppermint Bark Brownies have a fudgy brownie base topped with a peppermint bark white chocolate ganache and sprinkled with crushed peppermint.
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These Peppermint Bark Brownies are made with Pennsylvania Dutch Peppermint Bark Cream Liqueur. Pennsylvania Dutch Creams are farm fresh and made with locally sourced, real dairy cream. Their Peppermint Bark Bark Cream Liqueur is made with a blend of dark chocolate, white chocolate, and crushed peppermint and blended with dairy cream. It is truly a perfect match for these Peppermint Bark Brownies! This cream liqueur and these brownies are a fun spin on a classic holiday treat!
Ingredients for Peppermint Bark Brownies
Ingredients for Fudgy Brownies:
- Unsalted Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Brown Sugar. Brown sugar adds a softer texture to the finished product.
- Eggs. It will be easier to incorporate the eggs into the batter if they are room temperature.
- Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- All-purpose Flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Cocoa Powder.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Chocolate. 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.
Ingredients for Peppermint Bark Chocolate Ganache:
- White Chocolate. This will be the base for our ganache.
- Pennsylvania Dutch Peppermint Bark Cream Liqueur. This will give our ganache flavor and make it creamy.
- Heavy Cream. This will make the ganache creamy and balance out the liqueur.
- Peppermints. We will crush these and sprinkle them on top.
How to make Peppermint Bark Brownies
How to make fudgy brownies
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.
STEP 6: Bake the brownies for 17-20 minutes. Bake for 5 minutes longer if you want the brownies to be more firm.
STEP 7: Remove the fudgy brownies from oven and allow to cool.
Peppermint Bark Ganache
STEP 1: Place the white chocolate in a medium sized bowl and set aside.
STEP 2: In a small saucepan combine the heavy cream and Pennyslvania Dutch Peppermint Bark Liqueur 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.
STEP 3: Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
STEP 4: Cover the surface of the ganache with plastic wrap and allow to cool completely.
How to Assemble Peppermint Bark Brownies
STEP 1: When the ganache is fully cooled and thickened pour it over the cooled brownies. Use a spatula to spread it evenly.
STEP 2: Sprinkle your desired amount of crushed peppermints over the top.
STEP 3: Remove the peppermint bark brownies from the pan and cut into 16 bars.
More Brownie Recipes from Kitchen 335
- Cheesecake Swirled Brownies– homemade fudgy brownies loaded with chunks of chocolate and topped with creamy cheesecake.
- Caramel Stuffed Brownies– the perfect fudgy brownies stuffed with homemade caramel sauce.
- Brownie Pie– a flaky, buttery homemade pie crust filled with a gooey brownie batter.
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Peppermint Bark Brownies
For Fudgy Brownies:
- 12 tablespoons (170 grams) unsalted butter melted
- 1 1/4 cup (266 grams) brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup (90 grams) all-purpose flour
- 1/2 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
- 1/4 cup (56 grams) heavy cream
- 1/4 cup (56 grams) Pennsylvania Dutch Peppermint Bark Cream Liqueur
- peppermint as needed
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 Pennyslvania Dutch Peppermint Bark Liqueur 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.