Peppermint Bark Brownies

Get ready to indulge in the ultimate holiday treat with our Peppermint Bark Brownies recipe! These decadent brownies combine the fudgy goodness of a boxed brownie mix with layers of rich semi-sweet chocolate ganache, velvety white chocolate, and a festive sprinkle of crushed candy canes. It’s a delightful blend of flavors and textures that will have you savoring the sweet magic of the season in every bite.

Peppermint bark is easily my favorite holiday candy. I LOVE it! That irresistible combination of smooth chocolate and refreshing peppermint is pure winter wonder. So, when it comes to creating a holiday dessert that captures the essence of the season, these Peppermint Bark Brownies were a no-brainer for me. They’re the perfect way to enjoy that classic flavor profile in a new and delightful form. Plus, the added crunch of crushed candy canes takes these brownies to a whole new level of deliciousness. Get ready to bake up a batch and experience the holiday spirit in every bite!

Ingredients for Peppermint Bark Brownies

• Boxed brownie mix – Use your favorite. I used Duncan Hines Dark Chocolate Fudge.
• Ingredients to make the brownies – These will be listed on the back of the box. Mine called for 1 egg and 1/3 cup each of water and oil.
• Peppermint extract – Optional to add another layer of peppermint flavor to the brownies.
• Semi-sweet chocolate – For the chocolate ganache layer.
• Unsalted butter – Also for the ganache. Make sure it is at room temperature.
• White chocolate – The top layer of the brownies.
• Crushed candy canes – To sprinkle on top.

Making the Peppermint Bark Brownies

1. Line the bottom and sides of a 9×9 inch baking pan with parchment paper, leaving a 1-2 inch overhang on the sides of the pan.
2. Prepare the brownie mix according to the package directions and mix in the peppermint extract. 
3. Pour the batter into the prepared pan and bake following the box instructions. Allow the brownies to cool to room temperature. 
4. Once the brownies have cooled, melt the semi-sweet chocolate in the microwave in 20-second increments until smooth.

5. Mix in the butter until smooth and well incorporated. The mixture will thicken and resemble thick frosting.
6. Spread the chocolate ganache in an even layer over the top of the cooled brownies.

7. Melt the white chocolate in the microwave in 20-second increments until smooth. 
8. Spread the white chocolate in an even layer over the chocolate ganache. Immediately sprinkle the crushed candy canes over the white chocolate.
9. Allow the chocolate layer to set before removing the brownies from the pan, slicing, and enjoying.

Variations and substitutions

Homemade Brownies – Feel free to use your favorite homemade brownies as a base instead of the boxed brownie mix.

Change the pan size – The brownies can be made in an 8×8 inch or 9×13 inch pan. Brownies made in an 8×8 inch pan will be thicker, and those made in a 9×13 inch will be thinner. Be sure to follow the box instructions for the correct pan size used.

Change the chocolate – I like to use semi-sweet chocolate for the ganache layer to avoid the brownies becoming overly sweet, however milk chocolate or bittersweet chocolate would both work as a replacement.

Skip the ganache – You can skip adding the butter to the semi-sweet chocolate and apply the melted chocolate rather than turn it into a ganache. I like to go the ganache route as it has a softer texture than chocolate on it’s own and is easier to bite through.

Tips for success

• Ensure the brownies have cooled – Ensure the brownies cool completely to room temperature before adding the chocolate ganache layer. Applying ganache to warm brownies may result in melting, preventing it from forming a firm base for the white chocolate layer.
• Create parchment ‘handles’ – Leave an overhang on two sides of your pan with your parchment paper so you can easily remove the brownies from the pan and transfer them to a board to slice. If you don’t line your pan with parchment, the brownies will be difficult to remove as the chocolate will set on the sides of the pan.
• Room temperature butter – Make sure to use room-temperature butter when preparing the chocolate ganache layer. Using cold butter can lead to the chocolate hardening before the butter is fully incorporated. As you mix in the butter, expect the ganache mixture to thicken, and this is perfectly normal!
• High quality chocolate – I suggest opting for high-quality chocolate like Ghirardelli for the best results in the ganache and white chocolate layers. While finely chopped baking chocolate bars can be used as an alternative to chocolate chips, I often prefer using chocolate chips for their cost-effectiveness in this recipe.
• Chill Before Serving: For the best taste and texture, refrigerate the Oreo Fluff for at least an hour before serving. It allows the flavors to meld and the dessert to set.

Storage

Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Peppermint Bark Brownies FAQs

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Peppermint Bark Brownies

Elevate your holiday dessert game with these Peppermint Bark Brownies. Dive into layers of fudgy brownie goodness, creamy chocolate, and the delightful crunch of peppermint candy. A festive twist on classic brownies that will have everyone craving more!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Chill Time 2 hours hrs

Course Dessert

Cuisine American

Servings 16 pieces

Calories

Ingredients

  

1x2x3x

• 1 (18 ounce) box of brownie mix (plus ingredients listed on the package)
• ¼ teaspoon peppermint extract optional
• 2 cups semi-sweet chocolate chips
• 2 tablespoons butter room temperature
• 1 ½ cups white chocolate chips
• 3 candy canes crushed (about ¼ cup)

Instructions

 

• Preheat the oven to the temperature noted on the brownie packaging.
• Line the bottom and sides of a 9×9 inch baking pan with parchment paper, leaving a 1-2 inch overhang on the sides of the pan.
• Prepare the brownie mix according to the package directions and mix in the peppermint extract.
• Pour the batter into the prepared pan and bake following the box instructions. Allow the brownies to cool to room temperature.
• Once the brownies have cooled, melt the semi-sweet chocolate in the microwave in 20-second increments until smooth.
• Mix in the butter until smooth and well incorporated. The mixture will thicken and resemble thick frosting.
• Spread the chocolate ganache in an even layer over the top of the cooled brownies.
• Melt the white chocolate in the microwave in 20-second increments until smooth.
• Spread the white chocolate in an even layer over the chocolate ganache. Immediately sprinkle the crushed candy canes over the white chocolate.
• Allow the chocolate layer to set before removing the brownies from the pan, slicing, and enjoying.

Notes

• Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
• Allow the brownies to cool completely to room temperature before you apply the chocolate ganache layer. If you apply the ganache to warm brownies, it will melt and will not create a nice firm layer for the white chocolate to sit on.
• Ensure you are using room-temperature butter when making the chocolate ganache layer. If the butter is too cold, it may cause the chocolate to harden before the butter can be incorporated. The ganache mixture will thicken as you mix in the butter; this is normal!

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