These Festive Peppermint Bark Brownies are the perfect festive addition to your holiday dessert table, combining the deep, chocolatey goodness of brownies with the refreshing crunch of peppermint bark.
Topped with a layer of creamy white chocolate and sprinkled with crushed candy canes, these brownies are not only delicious but also visually stunning, making them a delightful gift for friends and family or a sweet treat for your holiday gatherings.
Helpful Tips
- Use Quality Chocolate: For the best flavor, use high-quality chocolate for both the brownie batter and the peppermint bark topping. This will enhance the overall taste of your brownies.
- Customize Your Toppings: Feel free to get creative with your toppings! You can add mini chocolate chips, drizzle with dark chocolate, or even use different flavored extracts for a unique twist.
- Perfect for Gifting: These brownies make a wonderful holiday gift! Package them in a festive box or tin, and include a note about the peppermint bark topping for an extra touch.
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Festive Peppermint Bark Brownies
Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 3/4 cup flour
- 2/3 cup cocoa powder
- 3/4 teaspoon salt
- 3 oz cream cheese room temperature
- 1/4 cup butter softened
- 1 cup confectioners’ sugar
- 3 drops peppermint extract
- 1/2 tablespoon milk, if needed
- pinch salt
- 1/4 cup butter softened
- 6 ounces dark chocolate chopped
- 1/3 cup crushed candy canes
Instructions
For the brownies:
- Preheat the oven to 350°F(176°C). Line an 8×8 baking pan with two pieces of parchment paper, cut to fit with a little overhang.
- Pour mixture into the baking dish and spread it out with a spatula. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow the brownies to cool completely.
For peppermint cream cheese layer:
- In a large bowl, combine the butter and cream cheese. Beat with a hand mixer for 1-2 minutes until smooth.
- Add the confectioners’ sugar, salt, and peppermint extract. Beat again for 1 minute until light and fluffy. Add the milk only if it’s too thick to spread.
- Spoon the mixture evenly onto the cooled brownies. Cover and refrigerate for 20 minutes, while making the chocolate ganache.
For the ganache:
- In a microwave-safe bowl, melt the butter and chocolate in 20 second intervals, stirring in between, until smooth.
- Pour the ganache onto the top of the brownies and spread it evenly with a knife. Quickly sprinkle on the crushed candy canes, before the chocolate hardens.
Notes
- For the dark chocolate ganache layer, I use Ghirardelli 60% to 72% chocolate chips.
- Peppermint is a great combination with chocolate, but you need to be very careful with the peppermint extract because it’s incredibly strong. I suggest starting with just a few drops and seeing how you feel before adding more.
- Be careful when microwaving the chocolate because it does burn fairly quickly. Microwave for just 20 seconds at a time and stop when most of the chips are melted. Stirring rapidly will help the rest melt.
- The ganache layer will harden pretty quickly, so be sure to sprinkle on the peppermint crunch quickly after spreading the chocolate.
- You can crush up candy canes in a plastic bag, or buy a bag of candy cane crunch. I always find that I use a lot of this during the holidays for things like these brownies, or peppermint bark cookies, or peppermint espresso martinis. Might as well have a bag!
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.