Name: Peppermint Bark Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: PT-491236H11M52S
Cuisine: American
Ingredients: 1/4 cup all-purpose flour; 1/3 cup dark or dutch processed cocoa powder; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 5 ounces dark or bittersweet chocolate (70-75%), chopped; 1/2 cup (1 stick) unsalted butter, cut into cubes; 1 cup granulated sugar; 2 large eggs, at room temperature, lightly beaten; 3/4 teaspoon vanilla extract; 1/4 teaspoon peppermint extract; 6 ounces good quality white chocolate, chopped; 1 1/2 tablespoons vegetable shortening; 3 to 4 candy canes, coarsely chopped or crushed (about 1/2 cup)

Ingredients

1/4 cup all-purpose flour

1/3 cup dark or dutch processed cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

5 ounces dark or bittersweet chocolate (70-75%), chopped

1/2 cup (1 stick) unsalted butter, cut into cubes

1 cup granulated sugar

2 large eggs, at room temperature, lightly beaten

3/4 teaspoon vanilla extract

1/4 teaspoon peppermint extract

6 ounces good quality white chocolate, chopped

1 1/2 tablespoons vegetable shortening

3 to 4 candy canes, coarsely chopped or crushed (about 1/2 cup)

Instructions

Step 1: Preheat your oven to 350ºF. Line an 8-by-8-inch pan with parchment paper, covering the bottom and sides and leaving a slight overhang on two edges for easy removal.

Step 2: In a small bowl, sift together the flour, cocoa powder, baking powder, and salt; set aside.

Step 3: Melt the chopped dark chocolate and butter in a double boiler or a heatproof bowl set over simmering water, stirring until smooth. Remove from heat.

Step 4: Whisk in the sugar until mainly dissolved and the mixture has cooled slightly. Then add the eggs, vanilla extract, and peppermint extract, whisking gently until combined—avoid overmixing.

Step 5: Fold in the dry flour mixture using a rubber spatula just until incorporated. Pour the batter into the prepared pan and smooth the top.

Step 6: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan on a wire rack.

Step 7: Melt the white chocolate and vegetable shortening gently in a double boiler or in short bursts in the microwave on low power, stirring frequently. Remove from heat just before fully melted and continue stirring until smooth.

Step 8: Pour the melted white chocolate over the cooled brownies, spreading into a thin, even layer. Sprinkle the crushed candy canes evenly on top.

Step 9: Chill the brownies until the topping is set, at least 30 minutes or preferably overnight for best texture and flavor.

Step 10: Using the parchment paper overhang, lift the brownies out of the pan. Cut into 9 squares, then slice diagonally to form triangles.

Tips & Variations

Use high-quality chocolate for a richer, more decadent flavor and smoother texture.

If you don’t have vegetable shortening, you can substitute with coconut oil, but it may slightly alter the flavor.

For an extra festive touch, drizzle some melted dark chocolate over the white chocolate layer before adding candy canes.

Adjust the amount of peppermint extract to suit your taste; start with less if you prefer a subtler mint flavor.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but the brownies will be sweeter and less intense. For balance, you might reduce the sugar slightly in the recipe.

How do I prevent the white chocolate from seizing while melting?

White chocolate is sensitive to heat and moisture. Melt it slowly over low heat or in short bursts in the microwave, stirring often. Avoid adding water or steam, and remove from heat when nearly melted—the residual warmth will finish the melting.