Peppermint Bark Brownies
Christmas in every single bite, y’all! 🎄🍫 These Peppermint Bark Brownies are fudgy homemade brownies under a smooth white chocolate layer with crushed candy canes and a chocolate drizzle.
The brownies are a one-bowl batter of melted butter, sugar, eggs, vanilla, cocoa and flour. Once they’re baked and completely cool, you spread on melted white chocolate, sprinkle crushed candy canes, drizzle with semi-sweet chocolate, and chill until set.
It makes 16 brownies, so they’re perfect for cookie trays, Christmas parties, and gifting to neighbors.
Why You’ll Love It
- Two treats in one. Fudgy brownies plus peppermint bark on top.
- So festive. Red and white candy canes make them perfect for Christmas.
- One-bowl brownie batter. No mixer needed.
- Easy to share. They cut into 16 neat squares.
- Great for gifting. Pack them in a tin for teachers, neighbors and friends.
Ingredients You’ll Need
- Butter and sugar: Melted butter whisked with sugar is the start of a fudgy brownie.
- Eggs and vanilla: Whisked in for richness.
- Cocoa powder, flour, baking powder and salt: Folded in just until no dry streaks remain.
- White chocolate chips: Melted for the bark layer.
- Crushed candy canes: About 6 candy canes make 1/2 cup.
- Semi-sweet chocolate chips: Melted for drizzling on top.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Heat the oven and line an 8×8-inch pan with parchment. Whisk the melted butter and sugar together, then whisk in the eggs and vanilla. Fold in the cocoa powder, flour, baking powder and salt just until there are no dry streaks. Spread the batter in the pan and bake until a toothpick comes out with moist crumbs, then let the brownies cool completely. Pour the melted white chocolate over the top and spread it smooth, sprinkle on the crushed candy canes, and drizzle with the melted semi-sweet chocolate. Chill until set, then cut into 16 squares.
Tips for the Best Peppermint Bark Brownies
- Line the pan. Parchment makes it easy to lift the brownies out and cut clean squares.
- Don’t overbake. Pull them when a toothpick comes out with moist crumbs.
- Cool completely. Let the brownies cool all the way before adding the white chocolate so it spreads smoothly.
- Chill to set. 20 minutes in the fridge sets the layers so they slice neatly.
Team peppermint or team plain chocolate? Where do you land? 🍬
Peppermint Bark Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
- In a large bowl, whisk the melted butter and sugar until combined, then whisk in the eggs and vanilla.
- Fold in the cocoa powder, flour, baking powder, and salt just until no dry streaks remain.
- Spread the batter in the prepared pan and bake 28–32 minutes, until a toothpick comes out with moist crumbs. Cool completely in the pan.
- Pour the melted white chocolate over the cooled brownies and spread into a smooth layer.
- Sprinkle the crushed candy canes evenly over the white chocolate.
- Drizzle the melted semi-sweet chocolate over the top. Chill 20 minutes until set, then cut into 16 squares.
Notes
About 6 candy canes make 1/2 cup crushed.
