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Peppermint Bark Brownies

Fudgy brownies under a crackly white chocolate layer with crushed candy canes. Christmas in every single bite!
Print Recipe
Servings: 16 brownies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter 1 1/2 sticks, melted
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3/4 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup white chocolate chips melted (bark layer)
  • 1/2 cup crushed candy canes about 6 candy canes
  • 1/2 cup semi-sweet chocolate chips melted (for drizzling)

Equipment

  • 8x8-inch pan
  • Parchment paper
  • Large bowl

Method
 

  1. Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper.
  2. In a large bowl, whisk the melted butter and sugar until combined, then whisk in the eggs and vanilla.
  3. Fold in the cocoa powder, flour, baking powder, and salt just until no dry streaks remain.
  4. 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.
  5. Pour the melted white chocolate over the cooled brownies and spread into a smooth layer.
  6. Sprinkle the crushed candy canes evenly over the white chocolate.
  7. Drizzle the melted semi-sweet chocolate over the top. Chill 20 minutes until set, then cut into 16 squares.

Notes

Let the brownies cool completely before adding the white chocolate layer.
About 6 candy canes make 1/2 cup crushed.