Classic fudge brownies with a holiday makeover! These decadent peppermint bark brownies are rich, chewy and loaded with creamy white chocolate and cool peppermint candy.
Nothing says Happy Holidays quite like a peppermint chocolate duo. These peppermint bark brownies are epic, guys. You’ve got your classic fudge brownie with minty crushed candies and creamy chunks of white chocolate. They’re extremely rich and chocolatey, so you’ll want (need) to pace yourself with these. Overdosing may cause an upset stomach and serious sugar buzz. Please enjoy responsibly.
You’ve been warned.
It my was mission to find the perfect homemade brownie recipe this year and I finally found one! Shout out Sally’s Baking Addiction for having the best recipes and baking tips a girl could ask for. It only seemed fitting I jazz them up with a little DTR holiday spirit.
First of all, can we take a minute to appreciate how freakin’ therapeutic melting chocolate is?? There’s something so soothing about watching it transform from solid shards to shiny liquid gold. Definitely my fav new stress reliever—highly recommend.
Anyway, so I tested a batch of these brownies with white chocolate chips instead of chunks (already had them on hand) and I’m going to be honest, they weren’t as good. I feel like the chunks give it more of that holiday bark essence. I did, however, melt chips for the drizzle on top.
Like I mentioned earlier, these are meant to be enjoyed in small portions because they’re made with a lot of sugar in addition to the chocolate. It has a scientific purpose though, promise! According to Sally, sugar liquifies while it bakes, creating a softer center. And whisking it with melted butter helps the sugar migrate to the top when it bakes, which is what causes that beautiful crackle on top.
If you’re looking to cut back you could ditch the chocolate chunks and candies in the batter and just sprinkle some crushed candies on top, along with the drizzle. You could even abandon the peppermint bark bit and go straight up thin mint with it. Just omit the white chocolate chunks/drizzle. My boyfriend actually prefers this option and was pretty sad when the white chocolate made an appearance. Sorry, babe.
I love a thick, moist brownie. The kind that teeter the line between actual fudge and brownies. Airy, cake-like brownies are not invited to this party, which is why we aren’t using any chemical leaveners in this recipe. A good way to achieve thick brownies is to use a small baking pan. Just remember, if your pan is smaller than the recipe calls for, you will need to adjust the baking time. You’ll most likely need to add en extra 5-10 mins, depending on the size of the pan.
For example, I used a 7.5×9.5 inch rectangle pan (super random) and the recipe called for a 9×13 inch. I ended up baking them for about 7-8 minutes longer than the recipe called for. I will write the recipe below with an 8×8 inch to make it easier for most.
But the best way to test if your brownies are done is by inserting a toothpick into the middle of the pan. For a moist, fudgy brownie you’ll want to pull them out when the toothpick comes out almost clean—not completely clean. You still want there to be a few moist crumbs left on the toothpick.
I want to know what desserts YOU are making for the holidays this year. Are you testing something new or keeping it traditional?? Let me know in the comments, I would love to hear from you! And/or if you’re on Instagram, stop by and say hello! Visual instructions will be live on my story until 8pm PT.
Happy holidays, y’all!
PEPPERMINT BARK BROWNIES
- 12 tbsp unsalted butter
- 1 tsp peppermint extract
- 8 oz (2 bars) white chocolate chunks
- 10-15 peppermint candies, crushed
- 1/2 cup brown sugar
- 1 1/2 cups granulated sugar
- 3 eggs, room temp
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp salt
- 1 cup white chocolate chips (for drizzle)
Preheat oven to 350 degrees F and grease an 8×8 inch pan or line with parchment paper, leaving some overhang on the sides for easy removal.
Melt the butter, peppermint extract, and 2-oz (half a bar) of the white chocolate chunks in a double boiler, or gradually in the microwave for 30 second increments.
While chocolate and butter are melting, add cocoa powder, flour, and salt to a mixing bowl and whisk to combine. Set aside. Crush candies in a ziplock bag with a rolling pin or meat mallet.
When the butter is melted, whisk in the sugar until it’s completely combined. Add eggs and vanilla and whisk to combine. Add in flour mixture and fold with a spatula. Finally, add most of the crushed peppermint candy and remainder of white chocolate chunks (reserve some crushed mints and chocolate for the top) and fold. Transfer batter to prepared pan and spread evenly. Batter will be thick. Sprinkle the remaining chocolate and candy on top.
Bake for approximately 35 minutes or until a toothpick inserted into the center comes out almost clean. You want there to be a few moist crumbs left on the toothpick. If toothpick comes out with wet batter, put back in the oven and test every couple minutes until done.
Transfer pan to a wire cooling rack to cool completely before adding the drizzle. When ready, melt chocolate chips in a double boiler and transfer to a squeeze bottle or ziplock bag with the tip cut off and drizzle it on the brownies.
I recommend cutting into 1-2 inch squares or bite-size pieces because these babies are rich! Cover and store at room temp for up to a week.