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Peppermint Bark Brownies

Peppermint bark brownies are a decadent and delicious treat you don't want to miss. It has a fudgy brownie layer, peppermint cream, and is topped off with a peppermint chocolate bark. It is the PERFECT chocolatey dessert for the holidays, and you will not be able to stop at one. TRUST ME.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 small brownies

Equipment

Ingredients
 

Brownies

  • ¾ cup (94 grams) all purpose flour
  • 1 ½ cups (120 grams) cocoa powder unsweetened regular cocoa powder or dutch processed cocoa powder works!
  • ¾ teaspoon salt
  • 1 teaspoon instant coffee granules + 1 teaspoon water optional
  • 1 ¼ cups (283 grams) unsalted butter
  • 2 ½ cups (500 grams) brown sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract

Peppermint Cream

  • ¾ cup (170 grams) unsalted butter room temperature
  • 2 cups (240 grams) powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon peppermint extract

Peppermint Chocolate Bark

  • 1 ½ cups (270 grams) semi-sweet chocolate chips
  • 1 tablespoon vegetable oil
  • ¼ teaspoon peppermint extract
  • peppermint candies crushed, optional

Instructions

Brownies

  • Preheat oven to 350F and line an 8x8 inch pan with parchment paper. Set aside.
  • In a bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  • If using the coffee, combine the instant coffee granules and water in a small bowl until the granules are completely absorbed. This is optional but recommended - the coffee really deepens the chocolate flavor.
  • In a separate, microwave-safe bowl, combine the butter and brown sugar. Melt the two together in the microwave in 30 second increments, whisking in between each increment. I typically microwave it 4-5 times. Whisk them together until smooth. You can also melt them together on the stove. Let cool for 5 minutes.
  • Add your eggs, one at a time, whisking in between each addition. Add the vanilla extract, peppermint extract, and coffee mixture (if using) and whisk until combined.
  • Add the dry ingredients and fold until a batter forms. Pour the batter into the prepared pan. Bake for 40-45 minutes until the edges are set. Let sit at room temperature for 20-30 minutes, then in the fridge to cool completely (about 40 minutes - one hour).

Peppermint Cream

  • While the brownies are cooling, make the peppermint cream. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a handheld mixer, beat the butter by itself until light and creamy.
  • Add one cup of the powdered sugar and beat until smooth. Then add the final cup of powdered sugar, salt, and peppermint extract and beat until smooth and creamy.
  • Spread the peppermint cream over the brownies in an even layer. Put in the fridge to chill while you make the bark. 

Peppermint Bark

  • Melt together the chocolate chips, vegetable oil, and peppermint extract until completely combined and smooth. You can do this over the stove or in the microwave in 30 second increments, stirring in between each increment.
  • Pour the melted chocolate mixture over the peppermint cream and spread into an even layer. Sprinkle on some crushed peppermint candies. Place the pan in the fridge for one hour or until the chocolate has set. Slice & enjoy!

Notes

  1. You can also use a 9x9 inch pan for this, but reduce the bake time to 33-37 minutes. 
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