Peppermint Bark Brownies

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!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Resting Time 30

Total Time 1 15

Servings brownies

Calories 191kcal

Author Ellie Haley

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.

Nutrition