When my daughter first asked me to make Peppermint Bark Brownies, I wasn’t sure how they’d turn out. She had tasted them at a holiday party and came home raving about the combination of rich chocolate and crunchy peppermint. Her excitement nudged me to give this festive dessert a try in our own kitchen. After a few attempts to nail the texture and flavor, these Peppermint Bark Brownies became one of our family’s sweetest winter traditions. It’s amazing how such a simple treat can bring everyone together around the table, with smiles and sticky fingers all around.
The first time I made the Peppermint Bark Brownies, timing was a bit tricky. I learned that melting the chocolate too fast or using the wrong kind of peppermint pieces could throw off the whole recipe. Now, I feel confident making these chocolate peppermint brownies without a second thought. They’re perfect for holiday gatherings or even casual nights when you need a little festive cheer. We’ve kept these Peppermint Bark Brownies in heavy rotation because they bring that cozy, joyful feeling to any meal.
If you’re looking for a dessert that’s both easy and special enough to share, this recipe is just the ticket. These Peppermint Bark Brownies strike a great balance between fudgy, minty, and crunchy—a real crowd-pleaser. Plus, you’ll find everything for this recipe at your regular grocery store, making it an accessible treat for busy home cooks. If your family enjoys chocolate and mint like mine does, you’ll want to add this to your holiday peppermint desserts list.
Before we get into the details, I want to remind you that this recipe is forgiving and flexible. You can tweak the ingredients or the topping to suit your family’s tastes. I hope this Peppermint Bark Brownies recipe helps you create your own sweet moments at home. And if you love treats like this, check out some of my other favorites like homemade chocolate croissants or even a cozy Mexican street corn soup to round out your meal.
What You’ll Need
For these Peppermint Bark Brownies, you’ll want simple, quality ingredients that come together easily. Here’s my go-to list:
- 1 cup unsalted butter, melted – This adds richness and fudginess to the brownies. I prefer unsalted so I can control the salt level myself.
- 2 cups granulated sugar – For sweetness and that classic brownie texture.
- 4 large eggs – Eggs help bind everything together and provide moisture.
- 1 teaspoon vanilla extract – A little vanilla lifts the chocolate flavors beautifully in these chocolate peppermint brownies.
- 1 cup all-purpose flour – Adding structure without weighing down the batter.
- 3/4 cup unsweetened cocoa powder – Look for high-quality cocoa for a rich chocolate base.
- 1/2 teaspoon salt – Balances the sweetness and highlights the chocolate.
- 1/2 teaspoon baking powder – Keeps the brownies from getting too dense.
- 1 cup semisweet chocolate chips – Adding more chocolate goodness throughout.
- 1 1/2 cups crushed peppermint candies or candy canes – The star topping for these crushed peppermint brownies.
For the peppermint bark topping brownies, I like to use a mix of white and dark chocolate to melt and pour over the cooled brownies. You’ll need:
- 6 ounces white chocolate chips
- 6 ounces dark chocolate chips
- Additional crushed peppermint candies for garnish
You’ll find everything for this Peppermint Bark Brownies recipe at most grocery stores around the holidays—or even all year on the baking aisle. If you’re looking to swap something out, this recipe is forgiving. You can replace up to half the white chocolate chips with milk chocolate if your family prefers a sweeter taste. And if you don’t have peppermint candies on hand, peppermint extract mixed into the topping will give a fresh minty punch.
Here’s a Peppermint Bark Brownies secret that makes all the difference: I always stir the crushed peppermint into the melted white chocolate topping gently, just before spreading it on the brownies. This keeps the peppermint crunchy and fresh—no soggy candy here. My family prefers when I use homemade crushed peppermint candies; they feel like a little extra love in every bite.
How to Make It
Making Peppermint Bark Brownies is pretty straightforward, but I want to share some kitchen tips from my experience.
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper to make removing the brownies easier later.
- Mix melted butter and sugar. In a large bowl, whisk together the melted butter and sugar until combined.
- Add eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla extract. This makes your batter smooth and glossy.
- Combine dry ingredients. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold this into the wet mixture to keep it tender.
- Stir in chocolate chips. Fold in the semisweet chocolate chips for pockets of melty chocolate in every bite.
- Pour into the pan. Spread the batter evenly in your prepared pan. This is where I used to mess up—uneven spreading caused uneven baking. A smooth surface helps the brownies cook consistently.
- Bake for 25 to 30 minutes. Your kitchen will smell amazing while these Peppermint Bark Brownies bake. You’ll know they’re ready when a toothpick inserted near the center comes out with moist crumbs, but not wet batter.
- Cool completely. This step is important before adding the peppermint bark topping. Patience pays off here.
- Prepare the peppermint bark topping. Melt the white and dark chocolate chips separately in bowls (using a double boiler or microwave in short bursts). Stir the crushed peppermint into the white chocolate, then spread it over the cooled brownies. For a pretty swirl, drop spoonfuls of melted dark chocolate over the white and gently swirl with a knife.
- Chill to set. Place the pan in the fridge for about 30 minutes until the topping is firm.
Don’t worry if your Peppermint Bark Brownies look a little messy when you first add the peppermint bark topping. The crushed candies make the surface festive and fun. Once chilled, they cut beautifully into squares.
While your Peppermint Bark Brownies are baking, you’ll have time to plan your next meal or set the table for family dessert. I often use this time to pull together a fresh homemade Caesar salad—since a fresh salad is a nice counterbalance to rich brownies. You can find my favorite homemade Caesar salad dressing recipe right here.
Serving Ideas
These Peppermint Bark Brownies are one of my family’s favorite holiday peppermint desserts. Everyone reaches for seconds when they come out warm or chilled. They’re fantastic served alongside a scoop of vanilla ice cream or a simple mug of hot chocolate.
For a festive vibe, cut brownies into bite-sized pieces and arrange them on a pretty platter with some holiday greenery or a sprinkle of extra crushed peppermint. Presentation really adds to the excitement, especially at parties.
This treat shines at Christmas gatherings but is also perfect for winter birthday celebrations or an after-dinner surprise when you want something special without a big fuss. Leftovers keep well wrapped at room temperature for up to three days—or longer if refrigerated.
Sometimes I try variations on the topping. Using dark chocolate only gives a deeper, richer flavor that my husband loves. Or mixing in some chopped nuts with the peppermint candies adds a great crunch contrast.
If your family loves this Peppermint Bark Brownies, they might also enjoy other crowd-pleasers like homemade chocolate croissants. For a full meal pairing, something warm and savory like Mexican street corn soup complements the sweetness perfectly.
Your Questions Answered
I get lots of questions about Peppermint Bark Brownies, so let’s tackle some common ones.
- Can I make Peppermint Bark Brownies ahead of time?
Yes! These brownies actually taste better after resting overnight, as the flavors meld. Just keep them covered at room temperature or in the fridge with the topping. - What if I don’t have peppermint candies?
You can use peppermint extract in the melted chocolate topping to get the mint flavor. But crushed peppermint candies add both taste and that delightful crunch that defines crushed peppermint brownies. - How do I store leftover Peppermint Bark Brownies?
Store in an airtight container at room temperature for a few days or refrigerate if it’s warmer in your kitchen. Always place parchment or wax paper between layers to prevent sticking. - Can I use boxed brownie mix instead?
You can, but homemade Peppermint Bark Brownies usually have a richer, more fudgy texture. If using box mix, add peppermint candies on top after baking for a quick holiday peppermint dessert. - What’s the best chocolate to use?
Good quality semisweet and white chocolate chips make all the difference in flavor and melt. Look for chocolates with higher cocoa content and fewer additives. - How hard is it to crush peppermint candies?
I put the candies in a plastic bag and gently tap with a rolling pin. You want small pieces, not powder. It’s an easy way to add texture without fancy tools. - Does the peppermint topping melt easily?
If your kitchen is warm, keep brownies refrigerated to prevent melting. Otherwise, the peppermint bark topping stays firm. If it softens, a quick chill in the fridge will set it back up.
If you want more tips on making your holiday peppermint desserts perfect, websites like the Wood & Spoon and Love and Olive Oil share beautiful Peppermint Bark Brownies ideas that are very helpful. Lemons & Zest also has a lovely take on mint chocolate brownie recipes that I like to peek at for inspiration.
The Final Word
Our Peppermint Bark Brownies have become a recipe favorite because they’re a simple way to add festive fun and family cheer to any meal. The combination of fudgy brownies, rich chocolate, and crisp peppermint topping is hard to beat.
Here are my Peppermint Bark Brownies tips:
- Use good quality cocoa and chocolate chips to get the richest flavor.
- Always let brownies cool completely before adding the peppermint bark topping.
- Crush peppermint candies by hand for the best texture—small chunky pieces work best.
I’ve tried a few variations with this Peppermint Bark Brownies recipe: swapping out dark chocolate for more white chocolate, adding nuts, and even mixing peppermint extract in the batter. My kids love the classic mint chocolate brownie recipe version, while my husband prefers it a bit more chocolate-forward without too many candy bits.
I hope you’ll make this recipe your own and that it brings your family as much joy as it has ours. If you want to round out the meal, pairing it with fresh, vibrant dishes like homemade Caesar salad dressing or a warm soup adds balance and comfort. Enjoy the smiles around your table as much as the treats themselves. Let this Peppermint Bark Brownies be your next family favorite!
For more inspiration and helpful recipes, check out Mexican street corn soup, homemade Caesar salad dressing recipe, and homemade chocolate croissants. If you want more Peppermint Bark Brownies ideas, visit Wood & Spoon, Love and Olive Oil, and Lemons & Zest for inspiration.
I’m cheering you on for your next Peppermint Bark Brownies kitchen win!
Peppermint Bark Brownies
Indulge in rich, fudgy brownies layered with creamy peppermint bark, perfect for the holiday season or any time you crave a refreshing twist on a classic dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 8 ounces white chocolate, chopped
- 1 cup crushed peppermint candies or candy canes
- 4 ounces semi-sweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Melt the butter in a medium saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow brownies to cool completely in the pan.
- In a microwave-safe bowl, melt the semi-sweet chocolate in 30-second intervals, stirring until smooth.
- Spread the melted semi-sweet chocolate evenly over the cooled brownies.
- In another microwave-safe bowl, melt the white chocolate until smooth.
- Drizzle the melted white chocolate over the semi-sweet layer, then immediately sprinkle crushed peppermint candies on top.
- Let the peppermint bark set at room temperature or in the refrigerator until firm, about 30 minutes.
- Cut into squares and serve.
Notes
For extra peppermint flavor, add a few drops of peppermint extract to the brownie batter or sprinkle additional crushed candy canes just before serving.