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–+ servings
Brownies topped with white chocolate and pieces of peppermint stacked in a pile on a plate on a counter from the side with the top brownie missing a bite.
Recipe

Peppermint Bark Brownies


Author Kristy Richardson
Course Baking, Dessert
Cuisine American
Servings 12 Servings
Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 15 minutes
Fudgy peppermint bark brownies are gooey chocolate brownies with chocolate chips, topped with white chocolate and peppermint. Delicious, these brownies taste like Christmas!

Ingredients  

  • 2 large eggs
  • 1/2 cup butter unsalted, melted, 1 stick
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract optional
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1/2 cup chocolate chips semi-sweet
  • 1 cup white chocolate chips
  • 2 teaspoon coconut oil or shortening
  • ⅓ cup crushed peppermint candies about 12 round candy peppermints or 3-4 candy canes crushed

Instructions

  • Preheat the oven to 350 degrees. Line a square 8x8 pan with aluminum foil and lightly oil with spray oil.
  • Add the eggs to a large mixing bowl and whip with a whisk until the yolks break. Add melted butter, brown sugar, white sugar, vanilla and optional peppermint extract to the bowl and mix well.
    2 large eggs, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract
  • In a second bowl, mix together the flour, cocoa and salt until combined. Add this mixture to your wet ingredients and mix until just combined with a silicone spatula to make the brownie batter. Fold the chocolate chips into the batter.
    1/2 cup all purpose flour, 1/2 cup unsweetened cocoa powder, ¼ teaspoon salt, 1/2 cup chocolate chips
  • Pour the batter into the pan. Use your spatula to spread the batter evenly in the pan.
  • Bake brownies for about 25-28 minutes or until when you insert a toothpick in the center, the brownies are fudgy but not wet with batter. Allow the brownies to cool but leave them on the foil.
  • Melt the white chocolate and coconut oil together at half power in the microwave for 30 seconds at a time. Stir in between with a dry spoon until a smooth white chocolate sauce forms.
    1 cup white chocolate chips, 2 teaspoon coconut oil
  • Pour white chocolate over the brownies and smooth from the center.. Sprinkle the tops of the brownies with crushed peppermint. Place in the refrigerator 30-45 minutes to set the chocolate, but can be left overnight. Slice and enjoy!
    ⅓ cup crushed peppermint candies

Notes

You can use your favorite boxed mix brownies for the base to make these brownies. I would  add chocolate chips and the peppermint extract to the batter, and then add the white chocolate and peppermint topping.

Nutrition

Calories: 305kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 140mg | Potassium: 130mg | Fiber: 1g | Sugar: 32g | Vitamin A: 286IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg
Found on: onmykidsplate.com/peppermint-bark-brownies/