Peppermint Bark Brownies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 30
A thick layer of dark, fudgy chocolate brownies topped with homemade peppermint bark.
  • For Brownie Layer:
  • 2 sticks unsalted butter
  • 8 ounces unsweetened chocolate, chopped
  • 3½ cups white sugar
  • 5 eggs
  • 2½ cups flour
  • ½ teaspoon salt
  • 1 Tablespoon pure vanilla extract
  • For the Peppermint Bark Topping:
  • 11 ounces bittersweet or semi-sweet chocolate, chopped
  • 11-12 ounces white chocolate (see notes)
  • 5-6 candy canes or 2 dozen starlight peppermint candies, crushed
  1. For brownie layer: Preheat oven to 325°F. Generously grease a 9-by-13-inch baking dish. Line with foil or parchment paper leaving some overhang on each side to use as handles. If using foil, grease well with butter.
  2. Melt butter and chocolate in a double-boiler or on 50% power in the microwave--being careful not to burn the chocolate.
  3. Using an electric mixer, beat sugar and eggs for 10 minutes on high speed. The mixture will be very thick and light in color. With the mixer running on low, add the melted chocolate. Stop and scrape down sides.
  4. Add the flour and mix on low until well-combined. Remove bowl from mixer and use a large spatula to scrape down sides and bottom of bowl. Stir a few more times with the spatula to incorporate any streaks of flour.
  5. Spread the batter in the prepared pan. Bake for 25 minutes, or until toothpick inserted into the center comes out almost clean.
  6. For the peppermint bark topping: Sprinkle the chopped bittersweet or semi-sweet chocolate over the top of the hot, baked brownies. Let them sit for a few minutes and spread the melted chips to the edges and corners of the pan. Let cool almost completely before proceeding to the white chocolate layer.
  7. When the semi-sweet chocolate is set, melt the white chocolate in a double boiler (or carefully in the microwave on 50% power). Drizzle the white chocolate over the top of the semi-sweet layer. Use an offset spatula to spread white chocolate to the edges and corners.
  8. Sprinkle the crushed candy canes or mints over the white chocolate layer.
  9. Either refrigerate or freeze the brownies until the chocolate is hardened. Use the foil or parchment handles to pull the brownies from the pan. Place on a large cutting board on a sturdy, flat surface.
  10. Peel away the foil or parchment from the sides. Use a sharp paring knife to score the surface of the chocolate into squares. (Smaller is better. I usually get about 30 brownies from one batch.) A ruler helps keep the lines straight. Use a large chef's knife and cut through the scored lines and through the brownies.
  11. Transfer to a serving platter or store in an airtight container. Store someplace cool. Will keep for several weeks.
-Try to use white chocolate that says "cocoa butter" on the ingredient list rather than "palm kernel oil."
-Use higher quality chocolate for the best brownies. If using chips, use Guittard or Ghirardelli.
-For troubleshooting, see THIS POST.
Recipe by Cafe Johnsonia at