Description
These Peppermint Bark Brownies combine moist, rich chocolate brownies with a luscious layer of white chocolate topped with crushed candy canes, offering a festive and delightful holiday treat with the perfect balance of chocolate and refreshing peppermint flavor.
Ingredients
Scale
Brownie Batter
- 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
White Chocolate Topping
- 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
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Line an 8-by-8-inch baking pan with parchment paper, making sure to leave an overhang on two edges for easy removal of the brownies later.
- Combine Dry Ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Melt Chocolate and Butter: Using a double boiler or a medium-large bowl set over gently simmering water, melt the chopped dark chocolate and butter together. Stir until smooth, then remove from heat.
- Add Sugar and Cool: Whisk in the granulated sugar until mostly dissolved, and let the mixture cool slightly to avoid cooking the eggs in the next step.
- Incorporate Eggs and Extracts: Whisk in the lightly beaten eggs, vanilla extract, and peppermint extract until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in Dry Ingredients: Sprinkle the sifted flour mixture over the wet ingredients and fold in gently with a rubber spatula until just incorporated.
- Bake Brownies: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Remove the pan from the oven and transfer to a wire rack. Let the brownies cool completely before adding the topping.
- Melt White Chocolate Topping: Gently melt the white chocolate and vegetable shortening together using a double boiler or microwave in short, low-power bursts. Stir frequently and remove from heat before fully melted, allowing residual heat to finish melting to prevent scorching.
- Apply Topping and Candy Cane: Pour the melted white chocolate mixture evenly over the cooled brownies, spreading into a thin layer. Immediately sprinkle with the coarsely chopped candy canes.
- Chill to Set: Place the brownies in the refrigerator and chill until the topping is set, at least 30 minutes but ideally overnight for the fudgiest texture.
- Cut and Serve: Use the parchment paper overhang to lift the brownies out of the pan. Cut into 9 squares, then slice each square diagonally in half to create triangles. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- Use good quality chocolate for the best flavor and texture.
- Be patient when melting white chocolate as it is prone to burning; low heat and stirring often are key.
- Allow brownies to chill overnight for optimal fudge-like texture and peppermint flavor melding.
- Store brownies in an airtight container in the refrigerator to keep them fresh up to 5 days.
- Room temperature eggs help the batter blend more evenly and create a better crumb.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint Bark Brownies, holiday brownies, chocolate peppermint dessert, white chocolate peppermint bark, festive brownies, Christmas dessert
