Looking for a pretty and tasty party dessert? These Peppermint Bark Brownies are sure to be a crowd favorite. Full recipe and tutorial!
I LOVE brownies…and I LOVE me some Peppermint…so…it makes total sense to me to combine the two with these delicious…
Peppermint Bark Brownies!
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If you love peppermint and brownies like I do…you may want to check out some of these past Idea Room Recipes:
- Peppermint Candy Cane Donuts
- Candy Cane Pancakes
- Candy Cane Swirl Bundt Cake
- Chocolate Gingerbread Cookies
- Peppermint Chocolate Cookies
- Mississippi Mud Brownies
- Oreo Brownies
- Peppermint Cake
These are unbelievably easy to make. You don’t need any fancy recipe and you can even throw them together with a boxed brownie mix….which comes in handy when you are busy due to the holiday rush.
Peppermint Bark Brownies
- 1/3 cup unsweetened baking cocoa
- ½ cup plus 2 Tablespoons boiling water
- 2 ounces unsweetened chocolate finely chopped
- 4 tablespoons ½ stick unsalted butter, melted
- ½ cup plus 2 Tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2½ cups sugar
- 1¾ cups all-purpose flour
- ¾ teaspoon salt
- 6 ounces bittersweet chocolate cut into ½-inch pieces
- Peppermint Bark Topping
- 1 cup of white chocolate chips
- 2 –3 crushed Peppermint candy canes
Pre-heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil (let it hang over top of pan) and spray with nonstick cooking spray.
Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and let cool for 20-30 minutes.
Melt chocolate chips in the microwave in 20 second intervals, stirring between each. Stir till smooth and spread on the top of the lukewarm brownies. Sprinkle the still warm chocolate with the crushed peppermint candy canes. Let cool till the chocolate has hardened into a nice Peppermint Bark.
Using foil overhang, lift brownies from pan. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.
Serve with LOTS of ice cold milk and a stripe-y straw…cause really…it tastes so much better when it is served up cute! You can even serve it up in a Christmas-y milk bottle. Don’t you just love this tiny little milk bottle wreath? So cute right?
I am obsessed with wreaths right now! I made this by stealing a small stalk right off of the back of my box wood wreath that is in my family room. Then I simply shaped it into a round wreath and wrapped a small piece of wire around it to hold it into a wreath shape.
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