Peppermint Bark Brownies

I absolutely love getting a tin of peppermint bark when Christmas rolls around. Chocolate and candy canes is the ultimate holiday combo in my opinion! These candy cane layered brownies are just like peppermint bark in a brownie.

While there are so many Christmas cookie recipes, I feel like we don't have enough Christmas brownies! And now, I cannot get enough of these peppermint brownies.

If you want more peppermint bark recipes, you have to try my peppermint bark cheesecake, peppermint chocolate cupcakes, and peppermint bark cookies! Or if you want a cake version of these brownies, you need to try my peppermint mocha cake.

If you're less of a peppermint person (love a little alliteration), then try my peanut butter cream cheese brownies or double fudge brownies.

Don't just take my word that these are the best peppermint bark brownies:

Ingredients Needed

• Flour: I have only tested this recipe with all purpose flour.
• Unsalted Butter: I always use European style butter which is much creamier and richer due to have a higher butterfat content.
• Cocoa Powder: I used dutch process cocoa powder in this recipe. You can use natural cocoa powder if you prefer but the brownies won't be as dark.
• Chocolate: I always use dark chocolate in my brownies!
• Cream Cheese: make sure to use full-fat cream cheese.
• Peppermint Extract: use peppermint extract and not mint extract, which tastes more like mint toothpaste.
• Candy Canes: crush candy canes in a food processor or place in a ziploc bag and crush with a rolling pin.

Step by Step Instructions

Step 1: In a large bowl, melt the butter and chocolate in the microwave. I find the chocolate and butter melts faster if both are chopped up into smaller pieces. Melt in 20 second increments, stirring so it doesn't burn. Once it is completely, melted it take out of the microwave and whisk until smooth.

Step 2: Whisk in the sugar, light brown sugar and eggs. Whisk until it is combined and thick. Pour in the oil and vanilla, whisking once more.

Step 3: Add all of the dry ingredients - the flour, salt and cocoa powder. Fold with a rubber spatula until there are no more streaks of flour or cocoa powder.

Step 4: Pour into an 8x8 baking pan that is greased and lined with parchment paper. Bake in an oven preheated to 350°Fahrenheit/175°Celsius for 24-28 minutes. A toothpick inserted should come out with a few crumbs. Set aside and let the brownies cool completely.

Step 5: In a large bowl with a handheld mixer, combine the room temperature butter with the cream cheese. Beat for 1-2 minutes until smooth.

Step 6: Add the confectioners' sugar, salt, and peppermint extract. Beat until light and fluffy. Spread on to the cooled brownies, making sure it is an even layer with an offset spatula. You can either freeze for 20 minutes, or if you're making this the day before you can just place in the fridge.

Step 7: In a large jug or a medium bowl, melt the chopped chocolate with the butter in the microwave. Melt in 20 second increments, whisking after every 20 seconds so it doesn't burn. Once almost melted, take out and whisk until smooth. Take the brownies out of the fridge or freezer and pour the chocolate on top of the cream cheese layer. Use a small offset spatula to make the topping even.

Step 8: Sprinkle over the crushed candy canes. I also added a few sprinkles! Then let the chocolate set. You can place in the fridge if you want it to set faster. Once hard, take out of the fridge. You might need to let the brownies come to room temperature to be able to lift them out of the pan. Slice and enjoy!

Recipe Tips & Tricks

• Measuring - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Fluff and Sprinkle Flour - if you aren't weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that.
• Let the brownies cool - make sure the brownies are completely cool before adding the cream cheese layer, otherwise it might get too soft.
• Use peppermint extract - make sure you are using food grade peppermint extract! Don't use mint extract, and don't use a heavy hand or it will taste like toothpaste.
• Use a sharp knife to cut - the best way to get clean slices is to use a sharp knife, let it heat up under warm running water, quickly wipe dry and slice. Repeat, cleaning the knife after each slice.

Frequently Asked Questions

Try these holiday recipes next!