Peppermint Bark Brownies

Every holiday season, my kitchen transforms into a magical wonderland filled with scents of cinnamon, nutmeg, and, of course, chocolate. One of my favorite treats to whip up is Peppermint Bark Brownies, a recipe that always brings back fond memories of baking with my mom while holiday music plays in the background. There’s something so comforting about that sweet, minty aroma wafting through the house, wrapping everyone in a warm embrace of nostalgia and joy.

These Peppermint Bark Brownies are not just a festive dessert; they embody the spirit of the holidays. With rich, fudgy brownies topped with creamy peppermint frosting and silky chocolate ganache, they’re perfect for gatherings, cozy nights in, or just satisfying that sweet tooth. Trust me, once you make these delightful treats, you’ll find they become a cherished addition to your holiday traditions.

Why You’ll Love "Peppermint Bark Brownies"

• Quick and easy to prepare, taking only about 50 minutes from start to finish.
• Rich chocolate flavor combined with refreshing peppermint makes them a festive favorite.
• Perfect for holiday gatherings, family get-togethers, or cozy nights by the fire.
• Minimal ingredients needed, making it accessible for any home cook.
• These brownies freeze beautifully, so you can make them ahead of time and enjoy them later.
• Family-friendly and sure to please both kids and adults alike!

Ingredients You’ll Need

• For the Brownies:
• ¾ cup butter, melted
• ½ cup Dutch-processed cocoa powder — this gives a deeper chocolate flavor!
• 2 large eggs
• 1 ½ cups granulated sugar
• 1 teaspoon peppermint extract — feel free to adjust based on your mint preference!
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• ½ teaspoon salt
• For the Peppermint Frosting:
• ½ cup unsalted butter, at room temperature — softened butter makes for a creamy frosting!
• 2 cups powdered sugar
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 1 tablespoon whole milk — add a splash more if you want a thinner consistency.
• For the Chocolate Ganache:
• 4 oz semisweet chocolate, chopped — I love Ghirardelli or Guittard for their rich flavor!
• 2 tablespoons unsalted butter, cut into cubes
• For Decorating:
• Crushed peppermint candies — these add a lovely crunch and festive flair!

Step-by-Step Instructions

Preheat the Oven

1. First things first, preheat your oven to 350°F (175°C). This gives you a nice warm environment for those brownies to bake perfectly.
2. Next, grab a baking dish (an 8x8 inch pan works wonderfully) and grease it generously with butter or cooking spray. Then, line the bottom with parchment paper for easy removal later. Trust me, you’ll thank yourself!

Make the Brownie Batter

1. In a mixing bowl, pour in your melted butter. It should be warm but not hot — we don’t want to cook those eggs!
2. Add the Dutch-processed cocoa powder, large eggs, granulated sugar, peppermint extract, and vanilla extract. Use a whisk or a sturdy spatula to stir everything together until it’s well mixed and smooth.
3. Now, add the all-purpose flour and salt to the mixture. Stir gently until just combined. Don’t worry if it looks a little runny; that’s perfectly fine. This brownie batter is meant to be rich and fudgy!

Bake the Brownies

1. Pour the brownie batter into your prepared baking dish, making sure to spread it out evenly in the pan.
2. Pop the baking dish into your preheated oven and bake for about 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with a few moist crumbs.
3. Once baked, take them out and let them cool in the pan for about 10-15 minutes. This will help set them up perfectly for frosting!

Prepare the Peppermint Frosting

1. While the brownies cool, let’s whip up that delicious peppermint frosting! In a mixing bowl, beat the unsalted butter until it’s creamy and fluffy.
2. Gradually add in the powdered sugar, followed by the peppermint and vanilla extracts, and the whole milk. Mix until everything is smooth and well-combined. If it’s too thick, just add a splash more milk until you reach your desired consistency.
3. Spread the peppermint frosting evenly over the cooled brownies. Don’t be shy; make it a nice thick layer!

Make the Chocolate Ganache

1. For the ganache, chop your semisweet chocolate and place it in a heatproof bowl.
2. Add the cubed unsalted butter to the chocolate. Now, either microwave it in short bursts (about 15-20 seconds at a time) or set it over a pot of simmering water (double boiler style) until melted. Stir until it’s silky smooth.

Assemble the Brownies

1. Once the chocolate ganache is ready, pour it over the frosted brownies. Use a spatula to spread it evenly across the top.
2. Finally, sprinkle those crushed peppermint candies over the ganache while it’s still warm. This will help them stick and add that festive pop!
3. Let the brownies sit for a bit to allow the ganache to set. Once it’s firm, you can cut them into squares and serve them up!

Variations

• For a nutty twist, add ½ cup of chopped walnuts or pecans to the brownie batter.
• Make it gluten-free by substituting all-purpose flour with a 1:1 gluten-free flour blend.
• Try a white chocolate ganache instead of semisweet for a different flavor profile.
• Incorporate crushed Oreo cookies into the frosting for an extra crunch.
• Swap in peppermint oil for a more intense mint flavor, just use sparingly!

Serving and Storage Tips

Serving

These Peppermint Bark Brownies are best served slightly warm or at room temperature. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. They also go wonderfully with a cup of hot cocoa or peppermint tea for a cozy dessert experience!

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for up to a month. Just be sure to layer them with parchment paper to prevent sticking!

Helpful Notes

• For a richer chocolate taste, use high-quality cocoa powder like Valrhona or Guittard.
• If you don’t have peppermint extract, vanilla extract can work too, but you’ll miss that minty kick.
• To make dairy-free brownies, substitute the butter with coconut oil and use dairy-free chocolate.
• Feel free to add a pinch of espresso powder to the brownie batter for an extra depth of flavor.
• These brownies are perfect for gifting; just wrap them in cellophane and tie with a ribbon!

Frequently Asked Questions

Can I freeze Peppermint Bark Brownies?

Yes, you can absolutely freeze these brownies! Just wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They’ll stay fresh in the freezer for up to a month. When you're ready to enjoy, just let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up.

What can I substitute for peppermint extract?

If you don’t have peppermint extract on hand, you can use vanilla extract as a substitute, but it won’t give you that signature minty flavor. Alternatively, you can try using crushed peppermint candies or peppermint oil, but remember that peppermint oil is much stronger, so use it sparingly!

How long do the brownies last?

These delicious brownies will last for about 3 days at room temperature in an airtight container. If you store them in the refrigerator, they can stay fresh for up to a week. Just be sure to keep them sealed well to maintain their fudgy texture!

Final Thoughts

I hope you’re feeling inspired to whip up a batch of these Peppermint Bark Brownies! They’re not just a treat; they’re an experience filled with warmth, laughter, and the sweet spirit of the holidays. Whether you’re sharing them with family, bringing them to a gathering, or simply enjoying them with a cup of cocoa, I promise they’ll bring joy to your day. So tie on that apron, turn on your favorite holiday tunes, and let’s make some delicious memories together in the kitchen. You’ve got this, and I can’t wait for you to taste the magic!