If you’re looking for a Christmas dessert that screams holiday joy and satisfies your chocolate cravings, you’ve got to try these Peppermint Bark Brownies.
They’re rich, super fudgy, loaded with peppermint chocolate bark, and finished with a crushed candy cane crunch.
These are the kind of brownies that make people stop mid-bite and say, “Wait…what is THIS?!”
Perfect for cookie exchanges, potlucks, or just keeping a stash in the fridge for “emergencies” (you know the ones).
Why I Love This Recipe
This recipe started when I was trying to use up a box of leftover peppermint bark after a Christmas party. I chopped some up and tossed it into my go-to brownie batter — and that first bite was magic. Now I make these every year.
- The brownies are gooey but hold their shape
- The peppermint bark melts into creamy pockets of mint chocolate
- Crushed candy cane on top adds crunch and sparkle
- It makes your kitchen smell like a chocolate candy shop
What You’ll Need
- 1/2 cup (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 cup peppermint bark, chopped
- 1/4 cup crushed candy canes (for topping)
- Optional: 2 tbsp mini chocolate chips (for extra meltiness)
Pro Tips
- Let the brownies cool completely before cutting — it helps the peppermint bark set back up
- Use parchment paper for easy lift-out and cleaner edges
- Don’t overmix the batter after adding flour — it keeps them fudgy, not cakey
- If your candy canes are getting sticky, pop them in the freezer for 5 minutes before crushing
- Chop the peppermint bark into small chunks so they don’t sink to the bottom
Tools You’ll Need
- 8×8-inch baking pan
- Medium saucepan
- Mixing bowls
- Whisk
- Rubber spatula
- Parchment paper
- Measuring cups and spoons
Substitutions and Variations
- Use white chocolate peppermint bark instead of dark chocolate for a different flavor
- Sub almond extract for vanilla for a twist
- Add walnuts or pecans for crunch
- Use gluten-free flour if needed
- Swap candy canes for peppermint sprinkles
Make Ahead Tips
You can make these brownies 1–2 days ahead and store them in an airtight container. The peppermint flavor actually deepens overnight!
How to Make Peppermint Bark Brownies
Step 1: Melt the butter and chocolate chips
In a medium saucepan, melt 1/2 cup unsalted butter and 1 cup semi-sweet chocolate chips over low heat, stirring until smooth.
Step 2: Stir in sugars
Remove from heat and stir in 3/4 cup granulated sugar and 1/4 cup packed brown sugar while the mixture is still warm.
Step 3: Add eggs and vanilla
Whisk in 2 large eggs, one at a time, then add 1 tsp vanilla extract. Keep mixing until smooth and shiny.
Step 4: Add dry ingredients
Sift in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, and 1/4 tsp salt. Gently fold until just combined.
Step 5: Fold in peppermint bark and optional chips
Add 1 cup chopped peppermint bark and 2 tbsp mini chocolate chips (if using). Fold in gently.
Step 6: Pour into pan and bake
Line an 8×8 pan with parchment. Pour in the batter, spread evenly, and sprinkle 1/4 cup crushed candy canes on top. Bake at 325°F for 30–35 minutes or until a toothpick comes out with a few moist crumbs.
Step 7: Cool and slice
Let cool completely in the pan, then lift out and slice into squares.
Leftovers & Storage
Store brownies in an airtight container at room temp for 3 days, or refrigerate up to a week. Freeze for up to 2 months — just thaw and enjoy!
Makes
9 large brownies (or 16 smaller ones)
Cook Time: 35 minutes
Total Time: ~50 minutes
Macros (per brownie, based on 9 servings)
- Calories: 310
- Protein: 3g
- Fat: 17g
- Carbs: 38g
- Sugar: 28g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Melting the chocolate and butter together gives you that shiny, crackly top. Adding both brown and white sugar adds moisture and chew. Folding in chopped peppermint bark creates little melt-in-your-mouth pockets without overwhelming the brownie base.
Common Mistakes
- Overbaking – Leads to dry brownies. Look for a few moist crumbs on the toothpick.
- Mixing too much after adding flour – Makes them cakey instead of fudgy.
- Adding peppermint bark too early – It’ll melt too much. Fold it in at the end.
What to Serve With
- A mug of hot cocoa with whipped cream
- Vanilla bean ice cream
- Crushed peppermint mocha lattes
- A cozy holiday tea like cinnamon or chai
FAQ
Can I double this recipe?
Yes! Use a 9×13 pan and bake for about 35–40 minutes.
What kind of peppermint bark should I use?
Any kind works — Ghirardelli is great. Mix of white and dark chocolate is ideal.
Can I skip the candy canes?
Sure, they just add crunch and decoration. Totally optional!
Why is my top not shiny?
Make sure you’re melting the butter with the chocolate, and your sugar is well mixed while it’s still warm.
Go Bake It!
These Christmas Peppermint Bark Brownies are the ultimate holiday treat — rich, gooey, festive, and totally addictive. I hope they become a sweet part of your traditions too. If you give them a try, leave a comment and let me know how they turned out!
