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–+ servings
peppermint bark brownies

Festive Peppermint Bark Brownies

Laura
These Peppermint Bark Brownies are a fantastic holiday dessert to make for a cookie exchange or to bring to parties.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 16 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.
  • In a medium bowl, combine the eggs, oil, water, vanilla, and sugar. Beat them together with a whisk or hand blender. Add the flour, cocoa powder, and salt and stir together until everything is fully incorporated.
  • 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!
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