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Homemade Chocolate Peppermint Bark Brownies photo

Chocolate Peppermint Bark Brownies

These Chocolate Peppermint Bark Brownies are a festive, fudgy delight with rich chocolate and refreshing peppermint crunch. Perfect for holiday treats and cozy nights!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Easy, Fudgy, Holiday, Peppermint
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed peppermint candies

Instructions

  • Set your oven to 350°F (175°C). Grease your 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in the granulated sugar until well combined.
  • Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and peppermint extract.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
  • Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
  • Pour the batter into your prepared baking pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Immediately after removing from the oven, sprinkle the crushed peppermint candies evenly across the top, gently pressing them into the warm brownies.
  • Allow the brownies to cool completely in the pan on a cooling rack before cutting into squares.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack
  • Oven mitts

Notes

  • For dairy-free brownies, substitute butter with coconut oil or plant-based margarine.
  • Store brownies in an airtight container at room temperature for up to 4 days, or freeze up to 3 months.
  • Sprinkle crushed peppermint candies immediately after baking to prevent them from melting completely.
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