Peppermint Bark Brownies Recipe
These Peppermint Bark Brownies combine everything you love about a classic holiday treat with the ease of a boxed brownie mix. The base is rich and chocolatey, topped with a smooth layer of ganache and finished with white chocolate and crushed candy canes. They’re simple to make and great for cookie trays, holiday parties, or just a cozy December weekend at home.
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 9x9 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
Calories: 375kcalCarbohydrates: 47gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 9mgSodium: 122mgPotassium: 176mgFiber: 2gSugar: 34gVitamin A: 60IUVitamin C: 0.1mgCalcium: 48mgIron: 2mg
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.
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