Peppermint Bark Brownies
These Peppermint Bark Brownies start with a simple box mix and finish with a festive chocolate-peppermint topping. They’re easy to make and perfect for sharing during the holidays.
Easy Brownies with Peppermint Bark
I’ve always loved peppermint bark. It’s the one holiday candy I look forward to every year. So it only made sense to turn it into a brownie, especially since I’m already obsessed with dressing up boxed mixes. These Peppermint Bark Brownies start with a fudgy base just like my Baileys Brownies and get topped with a rich chocolate ganache and a layer of peppermint bark. It’s the best of both worlds.
Brownies are one of my favorite easy desserts to experiment with, and I’m always looking for ways to make a box mix more impressive. After the success of my Buckeye Brownies, I knew I wanted to take that same idea and run with it for the holidays. Adding the ganache layer under the white chocolate gives these an extra indulgent twist.
If you love peppermint bark and brownies like I do, check out my Peppermint Bark Brownie Cookies. They’ve got all the same flavors as these brownies, just in cookie form!
Ingredients
- 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.
How to Make Peppermint Bark Brownies
- Prep – Preheat the oven according to your brownie mix instructions and line a 9×9-inch pan with parchment paper, making sure it covers the bottom and sides.
- Make the brownie base – Prepare the brownie batter as directed on the box. If using, stir in the peppermint extract. Bake according to the package instructions and let the brownies cool completely in the pan.
- Make the ganache layer – In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each. Once melted, stir in the butter until smooth and glossy. Spread evenly over the cooled brownies.
- Melt the white chocolate – In a clean microwave-safe bowl, melt the white chocolate chips in 15- to 20-second intervals, stirring often to prevent seizing. Once smooth, gently spread over the ganache layer.
- Add the topping – While the white chocolate is still soft, sprinkle the crushed candy canes evenly over the top and lightly press them in so they stick.
- Chill and slice – Refrigerate the brownies for about 30 minutes or until the top is set. Use a warm knife to slice cleanly into squares.
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.
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Peppermint Bark Brownies Recipe
Ingredients
- 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.
- To freeze, wrap individual squares tightly in plastic wrap and store in a freezer-safe bag or container for up to 2 months.
- 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!
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
These peppermint bark brownies are everything I love in a dessert! A nice gooey brownie base works lovely with the texture and taste of the peppermint. The perfect treat to add to our holiday dessert table.
Oh my! These peppermint bark brownies are everything I love! I’m a huge fan of peppermint and chocolate – I can’t wait to make these!