Peppermint Bark Brownies – Festive Holiday Dessert Recipe

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Introduction

If you love rich, chocolatey brownies and the cool crunch of peppermint bark, then Peppermint Bark Brownies are your dream holiday dessert. They combine a dense, chewy brownie base with layers of white and dark chocolate and crushed peppermint candy, creating a festive, irresistible treat.

These brownies are ideal for gifting, cookie swaps, or simply indulging by the fireplace. Whether you serve them at a holiday party or wrap them in cellophane for a sweet present, these brownies deliver major flavor and visual impact.

This guide will walk you through everything you need—from ingredients and steps to storage tips, variations, and SEO-rich content suggestions.

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Why Peppermint Bark Brownies Are a Holiday Favorite

1. Flavor Fusion
   Deep chocolate meets crisp peppermint—sweet, rich, and refreshing.
2. Texture Heaven
   Fudgy brownies topped with snap-hardened chocolate and crunchy candy canes.
3. Visually Festive
   Red and white candy on a glossy chocolate topping makes them a showstopper.
4. Great for Gifting
   They slice neatly, pack well, and stay fresh.
5. Customizable
   You can tweak the recipe to be gluten-free, dairy-free, or even add liqueurs (non-alcoholic versions too).

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Ingredients Overview

For the Brownie Base:

• ¾ cup unsalted butter (1½ sticks)
• 1½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• ½ tsp salt
• ½ tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ½ cup semi-sweet chocolate chips (optional for extra richness)

For the Peppermint Bark Layer:

• 6 oz dark chocolate (chopped or chips)
• 6 oz white chocolate (chopped or chips)
• ½ tsp peppermint extract
• ½ cup crushed peppermint candies or candy canes

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Equipment You’ll Need

• 8×8 or 9×9-inch baking pan
• Parchment paper
• Mixing bowls
• Whisk and rubber spatula
• Small saucepan or microwave-safe bowls
• Offset spatula (for smooth bark layers)

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Step-by-Step Instructions

Step 1: Make the Brownie Batter

1. Preheat oven to 350°F. Line baking pan with parchment.
2. Melt butter and whisk in sugar, cocoa powder, and salt.
3. Stir in eggs and vanilla.
4. Fold in flour and chocolate chips if using.
5. Pour into prepared pan and spread evenly.

Step 2: Bake the Brownies

1. Bake for 25–30 minutes until a toothpick comes out with moist crumbs.
2. Let cool completely before topping.

Step 3: Add Dark Chocolate Layer

1. Melt dark chocolate gently.
2. Stir in ¼ tsp peppermint extract.
3. Pour over cooled brownies and spread into an even layer.

Step 4: Add White Chocolate Layer

1. Melt white chocolate gently—white chocolate can seize easily.
2. Stir in ¼ tsp peppermint extract.
3. Spread over dark chocolate before it hardens.

Step 5: Finish with Crushed Peppermint

1. Sprinkle crushed peppermint candy over the top.
2. Chill until set, about 30–60 minutes.
3. Cut into squares with a sharp knife.

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Expert Tips for Success

• Don’t overbake brownies—they should be moist and fudgy.
• Use high-quality chocolate for best flavor in the bark layers.
• Crush peppermint in a sealed bag using a rolling pin for even pieces.
• Chill before cutting to avoid cracked chocolate tops.
• Wipe your knife between slices for clean edges.

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Flavor Variations

1. Gluten-Free: Use a 1-to-1 gluten-free flour substitute.
2. Vegan: Substitute butter with vegan margarine and use flax eggs.
3. Dairy-Free: Use plant-based butter and dairy-free chocolate.
4. Mocha Twist: Add 1 tsp instant espresso powder to the brownie batter.
5. Candy Bar Style: Layer crushed Oreos or mini marshmallows beneath the chocolate.
6. Salted Caramel Drizzle: Top with caramel sauce and sea salt before chilling.

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Serving & Presentation Ideas

• Cut into stars with cookie cutters for festive flair.
• Serve with peppermint hot cocoa or espresso.
• Stack 3 bars with ribbon for gifting.
• Plate with a scoop of peppermint or vanilla ice cream.

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Make-Ahead & Storage

Storing:

• Keep in airtight container at room temperature for up to 5 days.
• Refrigerate for longer freshness—up to 10 days.

Freezing:

• Freeze brownies (sliced or unsliced) for up to 2 months.
• Thaw overnight in fridge, then serve at room temp.

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Nutrition Facts (Estimated per 1 brownie bar)

• Calories: 260
• Fat: 14g
• Carbs: 30g
• Sugar: 22g
• Protein: 3g
• Sodium: 80mg

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Frequently Asked Questions

Q: Can I use candy canes instead of peppermint candies?
Yes, both work perfectly—just crush evenly.

Q: My white chocolate seized—why?
White chocolate overheats easily. Melt slowly and avoid water contact.

Q: Can I double the recipe?
Yes—bake in a 9×13 pan and increase baking time by ~5–10 minutes.

Q: Can I skip the peppermint extract?
Sure, use vanilla or almond extract for a different take.

Q: How do I prevent the layers from separating?
Spread white chocolate while the dark layer is still slightly soft, not fully hardened.

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Conclusion

Peppermint Bark Brownies bring holiday cheer in every bite. With their fudgy base, creamy chocolate layers, and cool peppermint crunch, they’re as indulgent as they are festive. Whether you’re gifting them or serving on a dessert table, they’re guaranteed to be devoured—and requested again and again.

With easy customization and simple steps, this recipe deserves a permanent place in your winter baking rotation. So go ahead—crush some candy canes, melt that chocolate, and make magic.

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