Peppermint Bark Brownies
Thick fudgy brownies topped with creamy white chocolate and a blizzard of crushed peppermint. Festive, dramatic, and they tend to evaporate when exposed to family members.
Servings 36
Calories 263kcal
Ingredients
Brownies
- 1-¼ cup butter melted
- ¼ cup vegetable oil
- 2 ½ cups sugar
- ½ cup light brown sugar
- 4 large eggs
- 1-½ cups flour
- 1 cup dark cocoa powder do not substitute baking chocolate
- ½ teaspoon kosher salt
- 1 cup bittersweet chocolate chips optional
Peppermint bark
- 2 cups white chocolate broken in pieces
- 1 tablespoon Crisco
- ⅔ cup peppermint candy coarsely crushed
Instructions
Brownies
- Stir together the butter, oil, and both sugars in a big ol’ bowl until the mixture looks glossy and slightly sinful.
- Crack in the eggs one at a time, whisking after each addition so the batter stays silky and attitude-free.
- In a separate bowl, whisk the flour, cocoa powder, and salt so everything gets cozy and evenly mixed.
- Add the dry mixture to the wet, working slowly so you don’t end up wearing a cocoa cloud. Stir just until no streaks remain—don’t bully the batter.
- Fold in the chocolate chips. No judgment if you double them; I’d applaud, honestly.
- Pour the batter into a lined or greased 13x9 pan, smoothing the top like you’re tucking it in for a long winter’s nap.
- Bake at 350°F for 35–40 minutes. Start peeking at the 30-minute mark. You want the toothpick to come out with fudgy smudges, not squeaky-clean crumbs. Overbaked brownies are a crime in at least 12 states.
- Cool completely. If you want sharp, bakery-style cuts, pop the pan in the freezer for 15–20 minutes first.
Peppermint bark
- Warm the white chocolate and Crisco in a microwave-safe bowl, zapping it at 50% power in 30-second bursts. Give it a good stir between rounds with a bone-dry spoon—white chocolate gets fussy if there’s even a hint of moisture.
- When it’s silky and smooth, pour that molten winter magic right over the cooled brownies. Gently nudge it outward with an offset spatula or the back of a spoon, letting it glide toward the edges.
- Shower the top with crushed peppermint, as light or heavy-handed as your holiday spirit desires.
- Chill the pan for 30–45 minutes, just long enough for the chocolate to firm up and behave. Then slice, serve, and enjoy the gasp your guests make when they see them.
Notes
Storage:
Keep them in an airtight container on the counter for 4–5 days or freeze for up to 3 months.
Tips
- Don't overbake the brownies. Fudgy is the whole point. Start checking at 30 minutes. If that toothpick comes out with sticky smudges and soft crumbs, you’re golden.
- White baking chocolate will melt better and easier than white chocolate chips but either can be used.
- White chocolate is a dramatic little diva. If even a single rogue droplet of water hits that bowl, it’ll seize up like your Aunt Liz when someone mentions politics. Dry bowl, dry spoon, dry everything.
- Cool completely! Pouring white chocolate onto warm brownies melts it into a streaky tragedy. Let the brownies cool all the way, then add the peppermint bark layer and chill to set.
Nutrition
Calories: 263kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 106mg | Potassium: 115mg | Fiber: 1g | Sugar: 27g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
