Peppermint Bark Brownies

Ingredients

For the Brownies

• 1 1/4 cups (2 1/2 sticks) unsalted butter
• 2 cups light brown sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 1/2 tsp instant espresso powder
• 3/4 cup all-purpose flour
• 1 cup Dutch-processed cocoa powder
• 1 tsp kosher salt

For the Peppermint Cream

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 tsp peppermint extract

For the Peppermint Chocolate Bark

• 1 1/2 cups semi-sweet chocolate chips
• 1 tbsp vegetable oil
• 1/4 tsp peppermint extract
• Crushed peppermint candies (optional)

Make the Brownie Layer

First, preheat your oven to 350 F. Line an 8×8 inch pan with parchment paper, leaving an overhang on the sides.

In a medium, microwave-safe bowl, combine the butter and light brown sugar. Melt them together in the microwave in ~30-second intervals, whisking after each one, until the mixture is completely smooth. This usually takes 4-5 rounds. Let it cool for ~5 minutes.

Add the eggs to the cooled butter mixture one at a time, whisking well after each addition. Then, whisk in the vanilla extract, peppermint extract, and instant espresso powder.

In a separate bowl, whisk together the flour, cocoa powder, and kosher salt.

Add the dry ingredients to the wet mixture and fold with a spatula until a batter forms. Be careful not to overmix.

Pour the batter into your prepared pan and bake for ~40-45 minutes, until the edges are set. Let the brownies cool at room temperature for ~30 minutes, then move them to the fridge to cool completely, which will take at least another ~40-60 minutes.

Make the Peppermint Cream

While the brownies are cooling, you can make the peppermint cream.

In a large bowl, beat the room-temperature butter by itself until it’s light and creamy.

Add one cup of the powdered sugar and beat until it’s smooth. Then add the final cup of powdered sugar and the peppermint extract and beat again until the mixture is smooth and creamy.

Spread the peppermint cream in an even layer over the completely cooled brownies. Put the pan back in the fridge to chill while you make the final layer.

Make the Peppermint Bark Topping

Melt the chocolate chips, vegetable oil, and peppermint extract together until smooth. You can do this in the microwave in ~30-second intervals, stirring in between.

Pour the melted chocolate mixture over the chilled peppermint cream and spread it into an even layer. If you’re using them, sprinkle the crushed peppermint candies over the top.

Place the pan back in the fridge for at least one more hour, or until the chocolate bark is completely firm.

For clean cuts, run a sharp knife under hot water and wipe it dry between each slice.

Peppermint Bark Brownies

These brownies have three distinct layers: a fudgy, chocolate-peppermint brownie base, a smooth peppermint cream, and a crisp chocolate bark topping. The brownie batter comes together quickly by melting the butter and sugar before whisking in the eggs, which helps create a dense, chewy texture. The whole thing needs to chill thoroughly to make sure the layers set up properly for clean slicing.

Prep Time30 minutes mins

Cook Time45 minutes mins

Cooling Time2 hours hrs 30 minutes mins

Total Time3 hours hrs 45 minutes mins

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Ingredients

For the Brownies

• ▢ 1 1/4 cups unsalted butter 2 1/2 sticks
• ▢ 2 cups light brown sugar
• ▢ 4 large eggs at room temperature
• ▢ 1 tsp vanilla extract
• ▢ 1/2 tsp peppermint extract
• ▢ 1 1/2 tsp instant espresso powder
• ▢ 3/4 cup all-purpose flour
• ▢ 1 cup Dutch-processed cocoa powder
• ▢ 1 tsp kosher salt

For the Peppermint Cream

• ▢ 3/4 cup unsalted butter 1 1/2 sticks, at room temperature
• ▢ 2 cups powdered sugar
• ▢ 1 tsp peppermint extract

For the Peppermint Chocolate Bark

• ▢ 1 1/2 cups semi-sweet chocolate chips
• ▢ 1 tbsp vegetable oil
• ▢ 1/4 tsp peppermint extract
• ▢ Crushed peppermint candies optional

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Instructions

• Preheat oven to 350°F. Line 8×8 inch pan with parchment paper, leaving overhang.
• Microwave butter and brown sugar in 30-second intervals until smooth. Cool 5 minutes.
• Whisk in eggs one at a time, then vanilla, peppermint extract, and espresso powder.
• Combine flour, cocoa powder, and salt separately. Fold into wet ingredients until just mixed.
• Pour into pan, bake 40-45 minutes until edges set. Cool 30 minutes at room temperature.
• Refrigerate brownies 40-60 minutes until completely cool.
• Beat room temperature butter until creamy. Gradually beat in powdered sugar and peppermint extract until smooth.
• Spread peppermint cream over cooled brownies. Refrigerate.
• Microwave chocolate chips, oil, and peppermint extract in 30-second intervals until smooth.
• Pour chocolate over peppermint layer. Sprinkle with crushed peppermint if desired.
• Refrigerate 1 hour until chocolate is firm.
• Run hot knife between cuts for clean slices.

Notes

Keep refrigerated. Bring to room temperature 10 minutes before serving.

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