Peppermint Bark Brownies | Recipe

A Christmasy twist on a classic dessert. Homemade brownies beginning and ending with real chopped chocolate.

These brownies are the perfect medium between cake-like brownies (my hubbies fav) and the rich and fudgy type of my liking. A brownie everyone can love. Come Christmas time, I just can’t help myself from adding a special touch in the form of a peppermint white chocolate topping. Sort of like a simplified version of peppermint bark. I hope you and your loved ones will enjoy this recipe.

5 from 1 vote

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Peppermint Bark Brownies

Course: Dessert

Cuisine: American

Servings: 9 Servings

Ingredients

• 2/3 cup Unsalted Butter room temperature, cut into tablespoons
• 3 ounces  Unsweetened Chocolate chopped
• 1 cup Granulated Sugar
• 2 Large Eggs room temperature
• 1 teaspoon  Vanilla Extract
• 1 cup Unbleached All-Purpose Flour
• 1 teaspoon  Baking Powder
• 1 teaspoon  Fine Sea Salt
• 4 ounces  White Chocolate separated, finely chopped
• 1/8 teaspoon  Peppermint Oil found at specialty craft stores
• 1/2 cup Crushed Peppermint Candies

Instructions

1. Preheat the oven to 350° and have ready an 8 inch square baking pan lined with a sheet of parchment paper or nonstick aluminum foil.
2. In a medium-sized saucepan combine butter and unsweetened chocolate over medium heat and stir until melted. Remove from the heat and set aside until just warm to the touch, about ten minutes.
3. Add sugar to the chocolate mixture and using a handheld mixer, beat on medium speed until combined. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix once more. Set aside until ready to use.
4. In a mixing bowl, whisk together flour, baking powder and sea salt. Add the flour mixture to the saucepan and mix on low, until ingredients are fully incorporated. Transfer to the brownie pan and bake thirty minutes, or until a toothpick inserted in the center still comes out moist, but not coated with batter. Set aside to cool on a wire rack fifteen minutes.
5. Remove the brownies from the pan and cut into sixteen squares. Set atop a sheet of wax paper, spaced one inch apart. Add three ounces of the white chocolate to a small microwave safe bowl and microwave in thirty second increments, stirring well in between each session, until the chocolate has melted. Add in the remaining ounce of chocolate and stir until melted. 

6. Stir in the peppermint oil. Spoon chocolate over the top of each brownie square and allow to fall over the sides. Sprinkle with candies and allow chocolate to completely harden before handling. Cooling time varies depending on your environment. Allow at least two hours before handling.

Would pair well with:

Ice Cold Milk

Hot Cocoa