Go Back

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
Cook Time45 minutes
Cooling Time2 hours 30 minutes
Total Time3 hours 45 minutes
Print Pin

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

Instructions

  • Preheat oven to 350°F. Line 8x8 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.
Like this recipe? Rate & comment below!