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- Peppermint Bark Brownies
Peppermint Bark Brownies
Rich, fudgy, festive and loaded with chocolate peppermint flavor, these peppermint bark brownies are the ultimate holiday treat.
Peppermint Bark Brownies
I know December rolls around and we all think cookies, but what about brownies? Peppermint bark brownies, that is. These peppermint bark brownies were a staple of my childhood and they are seriously one of the tastiest teats you make this holiday season. My sister and I were on the phone today and she said, “I don’t even like peppermint and they’re one of my favorite desserts ever.” I feel the same. It really doesn’t matter if you like peppermint or not. You will like these peppermint brownies.
What are peppermint bark brownies
Each step of these peppermint bark brownies is super easy, but these babies do require some assembly work and chill time to set properly. The basic steps for this ballin’ peppermint brownie recipe are as follows:
- Make the peppermint brownie base: The fudgy brownie base for these brownies is indulgently delicious on it’s own. Made with melted butter, a splash of peppermint extract and a healthy dose of chocolate. You can also swap out the homemade brownies for a brownie mix if you want to take a little shortcut. I won’t tell.
- Make the peppermint frosting: The peppermint buttercream is a dreamy layer of perfectly sweet frosting with a hint of peppermint extract. Make sure to let the frosting chill and set before you move onto the chocolate layer!
- Make the chocolate ganache: The topping is a simple mixture of butter and chocolate. Simply melt it, and then spread it over the chilled, frosted brownies. Sprinkle the top with crushed peppermint candies and then chill the brownies until the topping is set.
Tips for making the perfect peppermint brownies
These brownies require a few extra bowls and chill time, but I promise they are so worth any extra work. Follow our sage advice to guarantee you get perfect holiday brownies every time.
- Use high quality chocolate: Good chocolate will totally determine the outcome of your brownies. Try to get your hands on a Dutch-processed cocoa powder (we love Rodelle) and use a good bar of chocolate, like Ghirardelli or Lindt!
- Underbake the brownies slightly: Nobody wants a dry brownie. Underbake them slightly and by the time they cool you’ll have the perfectly cooked, fudgy brownie of your dreams.
- Make sure the brownies are fully cool before frosting: I simply cannot stress this enough! Your brownies MUST be completely cool before frosting. Otherwise, the butter in the frosting will melt upon contact with the warm brownies and turn into a mess.
- Let them set fully before slicing and serving: Don’t rush the peppermint brownies. They need their time to chill and set before slicing in order to get a clean, bakery-worthy cross section. I like to keep them in the fridge to speed this process along. Then use a sharp, hot knife to cut them into perfect festive squares!
These peppermint brownies are worth every bit of work,What is better than a fudgy brownie base with a hint of peppermint, fluffy, rich, minty frosting, and more chocolate on top?! Not much, not much!
Happy baking!
XXX
PrintPeppermint Bark Brownies
- Prep Time 45 minutes
- Cook Time 25 minutes
- Total Time 2 hours
- Yield 9 large brownies
- Category dessert
- Method oven
- Cuisine american
Peppermint Bark Brownies
Rich, fudgy, festive and loaded with chocolate peppermint flavor, these peppermint bark brownies are the ultimate holiday treat.
- Prep Time 45 minutes
- Cook Time 25 minutes
- Total Time 2 hours
- Yield 9 large brownies
- Category dessert
- Method oven
- Cuisine american
Ingredients
For the brownies
- 3/4 cup butter, melted
- 1/2 cup Dutch-processed cocoa powder
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
For the peppermint frosting
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon whole milk
For the chocolate ganache
- 4 oz semisweet chocolate, chopped
- 2 tablespoons unsalted butter, cut into cubes
- crushed peppermint candies, for decorating
Instructions
- First, make the brownies. Preheat the oven to 350°F. Grease and line an 8 x 8-inch pan with parchment paper on all sides and set aside.
- Place the butter in a small sauce pan and melt over medium heat. Once fully melted, remove from the heat and add the cocoa powder. Whisk to combine until no lumps of cocoa remain. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar together until light, fluffy and pale in color. Add the vanilla and peppermint extract and mix.
- Add the butter and cocoa mixture to the egg mixture and use a rubber spatula to fold together.
- Add the flour and the salt and fold the mixture until no streaks of flour remain.
- Transfer mixture into the prepared baking pan and bake for roughly 25 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 20 minutes. You’ll know they’re done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 30 minutes for them to cook through depending on your oven! Set aside to cool completely.
- Once the brownies are cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, add the unsalted butter, powdered sugar, peppermint, vanilla, milk, and salt. Mix on low speed, gradually increasing to medium and beat until fluffy, about 1 minute.
- Spread the frosting evenly over the cooled brownies, creating a smooth surface at the top. Place into fridge for 15 minutes to set.
- Next, make the chocolate ganache. Place the chopped chocolate and butter in a microwave-safe bowl and microwave in 30 second increments, stirring between each until fully melted and smooth.
- Pour the melted chocolate mixture over the frosting, spreading to the edges and smoothing evenly with an offset spatula. Top with crushed peppermint candies and allow to harden in fridge for 1 hour. Then cut and serve!
- Prep Time 45 minutes
- Cook Time 25 minutes
- Total Time 2 hours
- Yield 9 large brownies
- Category dessert
- Method oven
- Cuisine american
Have these chilling in the fridge right now and they look amazing! Do they need to stay chilled in the fridge, or once they set can they be left out for a day or two?
The brownie layer cracked a lot when baking. The the middle sank when cooling so it is uneven. I continued tho and the frosting is chilling. I’m sure they’ll taste delicious but I seriously doubt how they’ll look. Any thoughts on why that happened?
Can’t wait to try these! Do you cool the brownies in the fridge before spreading the frosting? Or is the first time they go into the fridge after spreading the frosting? These look absolutely delicious, thank you!
Hi Paige! Definitely cool the brownies before frosting otherwise the frosting will melt!