Peppermint Bark Brownies (Printable Version)
Fudgy chocolate brownies with mint-infused white chocolate frosting and candy cane crunch for festive holiday indulgence.
# Ingredients:
→ Brownie Base
01 -
Unsalted butter
02 -
Dark chocolate (50-70% or semi-sweet)
03 -
Granulated sugar
04 -
Large eggs
05 -
Vanilla extract
06 -
All-purpose flour
07 -
Cocoa powder
08 -
Salt
→ Peppermint Frosting
09 -
White chocolate
10 -
Unsalted butter
11 -
Powdered sugar
12 -
Peppermint extract
13 -
Salt
14 -
Heavy cream (or milk)
→ Topping
15 -
Crushed candy canes
# Steps:
01 -
Preheat oven to 350°F (180°C) and line baking pan with parchment paper. Melt butter and dark chocolate together using medium power in microwave or a double boiler, stirring frequently. Mix in sugar, eggs, and vanilla extract while chocolate mixture is warm but not hot. Fold in flour, cocoa powder, and salt until just combined to create a rich, dense batter.
02 -
Pour batter into prepared pan and bake for 26-32 minutes until a toothpick inserted comes out with moist crumbs but not wet batter. Allow brownies to cool completely to set fully before frosting.
03 -
Finely chop white chocolate and gently melt it. In a separate bowl, cream butter until smooth, then gradually add powdered sugar, peppermint extract, and salt. Incorporate melted white chocolate into this mixture, adding cream one tablespoon at a time until reaching ideal spreading consistency.
04 -
Once brownies are completely cooled, lift from pan using parchment paper. Spread frosting evenly over the top with a flat knife. Sprinkle a generous layer of crushed candy canes over the frosting. For clean slices, wipe knife after each cut.
# Notes:
01 -
Allow brownies to come to room temperature before serving if refrigerated for the best flavor and texture
02 -
Brownies can be stored in an airtight container at room temperature for up to three days
03 -
For a more intense mint flavor, add an extra 1/4 teaspoon of peppermint extract to the frosting