Delicious Peppermint Bark Brownies for Festive Cheer

There’s something about Peppermint Bark Brownies that just takes me right back to cozy holiday afternoons in my kitchen. I remember the first time I tackled this festive chocolate treat — it was one of those moments where I thought, “How hard can it be?” Spoiler: I learned a lot. But oh, how worth it the journey was! The rich chocolate brownie base paired with that crisp, minty chocolate peppermint bark topping creates this perfect, nostalgic holiday brownies recipe that became an instant family favorite. I’ve made these peppermint brownies almost every December since, and they never fail to bring smiles, messy fingers, and warm memories all at once.

I vividly recall the “aha” moment when I figured out just how to swirl the white and dark chocolate layers on top without turning the peppermint bark into a melted mess. It was a trial-and-error dance in the kitchen — lots of taste tests, some chocolate drips on the floor, and a few near-melted peppermint candies — but by the time I got it right, I knew this recipe belonged to our family’s holiday traditions. It’s become a must-make alongside other festive chocolate treats, especially those days when my schedule feels like a whirlwind and I want a little peppermint dessert idea that’s quick, fuss-free, but still impressive.

Balancing holiday baking with family chaos isn’t always easy, but Peppermint Bark Brownies fit so nicely into our busy lives—they’re easy to prep, bake, and share. Whether sneaking a freshly warm peppermint brownie while cleaning up toys or packing some for a holiday party, these brownies bring that perfect cozy vibe. If you’ve been hunting for a peppermint dessert idea that feels both special and doable, I can’t recommend this Peppermint Bark Brownies recipe enough. If you want to dive deeper into fun variations or even spooky adaptations, you might love how I’ve paired these with some other favorites like Loaded Cream Cheese Halloween Brownies for year-round indulgence.

What You’ll Need for This Peppermint Bark Brownies

Alright, girlfriend, getting the ingredients right is half the battle won when making Peppermint Bark Brownies. Here’s my tried-and-true shopping and prep list that makes these holiday brownies recipe come out just right every time:

  • 1 cup (226g) unsalted butter, melted — I always use real butter; it makes a noticeable difference in flavor and texture.
  • 2 cups granulated sugar — Sweet, but not overwhelming, just perfect for peppermint brownies.
  • 4 large eggs, room temperature — They help with the fudgy structure, so let them come to room temp for smoother mixing.
  • 1 tablespoon pure vanilla extract — This little touch adds warmth.
  • 1 cup all-purpose flour — You want to sift it for a tender crumb in the Peppermint Bark Brownies.
  • 3/4 cup unsweetened cocoa powder — The chocolate backbone — I prefer Dutch-processed for its rich flavor.
  • 1/2 teaspoon salt — Balances the sweetness beautifully.
  • 1 cup semi-sweet chocolate chips — Adds pockets of melty chocolate surprise.
  • 1 cup white chocolate chips — This will help create that signature chocolate peppermint bark.
  • 1 teaspoon peppermint extract — For that minty kick inside the brownies.
  • 1 cup crushed peppermint candies or candy canes — The crunch on top that seals the deal for this holiday brownies recipe.

Ingredients for Peppermint Bark Brownies including butter, sugar, eggs, chocolate chips, cocoa powder, peppermint candies

When making Peppermint Bark Brownies, you can usually find high-quality peppermint candies at your local grocery store — holiday aisles tend to be packed this time of year. I recommend skipping the ones that look too waxy or have artificial colors. If you’re like me and want to save some time, buying pre-crushed peppermint bark pieces from specialty shops can also work beautifully as a shortcut.

Here’s a Peppermint Bark Brownies trick I learned after the first batch: crush the peppermint candies by placing them in a zip-top bag and gently pounding with a rolling pin to get the perfect size pieces — not too fine, so it doesn’t disappear on top, but not too clunky. This method also helps prevent a peppermint disaster all over your counters, something I sadly became familiar with.

Cost-wise, sticking to staple brands for cocoa powder and chocolate chips can cut down expenses. Plus, stash these ingredients for a couple of months if you buy them when sales hit — Peppermint Bark Brownies ingredients store really well! That way, anytime you get a craving for these festive chocolate treats, you’ve got everything ready to go.

For more ingredient inspiration and seasonal peppermint dessert ideas, you can peek at Wood & Spoon’s peppermint bark brownies tips. It’s always fun to see how others tweak their recipes!

Let’s Make This Peppermint Bark Brownies Together

Okay, now for the fun part! Let’s dive knee-deep into these Peppermint Bark Brownies. Just imagine the smell of melting chocolate mingling with peppermint — absolute magic. In my kitchen, Peppermint Bark Brownies usually take around 45 minutes from mixing to cooling, but I promise, it feels worth every second.

  1. Preheat your oven and prep the pan: A 350°F (175°C) oven is perfect. Grease a 9×13-inch baking pan or line it with parchment paper for easy removal. Don’t skip this; I’ve had brownies stick and then crumble, and trust me, it’s no fun.
  2. Mix the wet ingredients: In a large bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and peppermint extract. Don’t worry if it looks glossy and thick — that’s just right for this Peppermint Bark Brownies base.
  3. Combine the dry: In a separate bowl, sift the flour, cocoa powder, and salt together. Slowly fold these into the wet mix. I learned the hard way that overmixing here makes for cakey brownies — we want fudgy, so just fold it gently.
  4. Add chocolate chips: Fold in the semi-sweet chocolate chips carefully. This little step creates those melty bits you’ll love in every bite of these festive chocolate treats.
  5. Pour and smooth: Pour your batter into the pan and smooth the top. Your Peppermint Bark Brownies should already smell like a cozy chocolate dream.
  6. Prepare the chocolate peppermint bark topping: Melt the white chocolate chips in a microwave in short bursts, stirring well between. Once melted and smooth, pour over the brownie batter, gently swirl as desired. Then sprinkle crushed peppermint candies on top. This step is key to that signature holiday look and taste.
  7. Bake: Place in the oven and bake for 30-35 minutes — check with a toothpick; you want a few moist crumbs attached, not liquid batter. When done, your kitchen will smell like holiday magic.
  8. Cool completely: This one’s tough, but cooling allows the peppermint bark to set perfectly. While the Peppermint Bark Brownies are cooling, I chat with the kids or start tidying up — multitasking queen!

For extra tips on baking and troubleshooting Peppermint Bark Brownies, the Sugarspun Run community always shares great hacks and encouragement.

If you want to mix things up, try my favorite shortcut: sprinkle some crushed peppermint bark pieces halfway through baking — it melts just right and adds extra festive flair!

How I Love to Serve This Peppermint Bark Brownies

Honestly, my family can’t wait for this Peppermint Bark Brownies as soon as it hits the counter. When I bake a batch, it’s usually the first to vanish during holiday gatherings. My kids love them straight from the fridge for that dense, fudgy texture, while my husband swears by warming a piece up briefly to melt the chocolate peppermint bark topping just right.

I like to serve these peppermint brownies alongside a simple scoop of vanilla ice cream or a cup of steaming peppermint tea for extra coziness. It balances the minty sweetness and rounds out the festive chocolate treats perfectly. Sometimes we throw them on a platter with other peppermint dessert ideas, like the crowd-pleasing Halloween Swirl Oreo Cream Cheese Brownies for a fun seasonal twist.

This Peppermint Bark Brownies is perfect for holiday parties, teacher gifts, or even as a sweet pick-me-up during those hectic December evenings. For presentation, a light dusting of powdered sugar and a sprig of fresh rosemary makes it feel extra special without any extra fuss.

If you find yourself with leftover Peppermint Bark Brownies (which rarely happens here, but hey, miracles do occur!), I love to chop them into bite-sized chunks for holiday-themed ice cream sundaes or mix them into hot chocolate for a peppermint bark twist. These seasonal peppermint brownies make for great layering in dessert trifle bowls too!

Friends always ask for this Peppermint Bark Brownies recipe after tasting it because it hits that perfect balance of chocolate, mint, and festive cheer that’s hard to beat.

For more ideas on serving peppermint desserts with a holiday mindset, check out the Best Christmas Cookie and Candy Recipes group. They’re always full of sweet inspiration!

Your Peppermint Bark Brownies Questions Answered

Now, let’s talk about some common questions I get about Peppermint Bark Brownies — because let’s be real, every kitchen adventure has its bumps!

Q: How do I prevent the peppermint candy from getting soggy on top?
A: Great question! I learned that adding crushed peppermint candies right after I swirl the white chocolate helps them stay crunchy. If you add them too early or bake too long after, they melt down and lose that satisfying crunch.

Q: Can I make these peppermint brownies ahead of time?
A: Absolutely! These Peppermint Bark Brownies actually taste better after a day when the flavors meld together. Store them in an airtight container at room temp for up to 3 days or throw them in the fridge to keep the peppermint bark firm.

Q: What if I don’t have peppermint extract?
A: You can substitute with a few drops of pure peppermint oil or even a teaspoon of crushed fresh mint leaves for a milder version, but peppermint extract really gives that unmistakable holiday pop.

Q: Can I swap white chocolate for something else?
A: I’ve tried using just milk chocolate for the bark topping, but it doesn’t have that signature white and dark contrast. For festive chocolate treats, I say keep the white chocolate — it provides the perfect sweetness and look.

Q: How fudgy are these brownies supposed to be?
A: They’re meant to be on the fudgy side, just like a classic brownie with a peppermint twist. If you like cakey brownies, try adding a bit more flour next time, but I prefer ’em all rich and gooey.

Q: Any tips for making the peppermint bark look pretty?
A: Yep! When swirling the white chocolate, use the tip of a butter knife or skewer and make gentle “S” shapes. Then sprinkle crushed peppermints on top while warm. Don’t press them down or they’ll sink—they look best sitting prettily on top.

Q: What’s the best way to cut these brownies?
A: To avoid crumbly edges, chill the Peppermint Bark Brownies completely first and use a sharp knife wiped clean between cuts. This keeps your bars looking as pretty as they taste.

If you run into any peppermint bark brownies hiccups, I highly recommend checking out more tips in this helpful Sugarspun Run Facebook discussion. Fellow bakers share tons of tried-and-true advice!

And if you’re curious about other festive chocolate treats, don’t miss the creative twists on Halloween Oreo Bark — perfect for year-round inspiration!

My Final Thoughts on This Peppermint Bark Brownies

This Peppermint Bark Brownies recipe holds a truly special place in my heart and kitchen because it’s the dessert that turned holiday baking into a joyful family tradition. The way the melted chocolate and peppermint scent fills the house, the shared smiles with every fudgy bite — it’s that simple magic that sticks with you.

My Peppermint Bark Brownies Pro Tips:
– Use room temperature eggs for a smoother batter that’ll bake evenly.
– Don’t skip sifting your cocoa and flour; it makes the texture so tender!
– Patience on the cooling step is key to a perfect peppermint bark top that snaps just right.

Over the years, my family and I have riffed on this recipe in all sorts of ways. I’ve swapped peppermint with orange zest for a citrusy twist, added a swirl of cream cheese for more richness, and even made mini Peppermint Bark Brownie bites for easier sharing. My kids love the classic peppermint version, while my husband goes crazy for the cream cheese pumpkin swirl during fall.

If you want this to be your holiday brownies recipe, lean into making it your own — switch chocolates, add nuts or try different peppermint candies. Just dive in, savor every step, and trust that your kitchen’s about to smell incredible.

I truly hope your Peppermint Bark Brownies journey fills your home with as much warmth and happiness as it has mine. There’s something so special about these festive chocolate treats—they’re a reminder to slow down and enjoy the sweet little moments.

Don’t forget to check out some other fun brownie ideas I love, like Loaded Cream Cheese Halloween Brownies for a quirky spin and inspiration all year round.

Finished Peppermint Bark Brownies with white and dark chocolate swirls and crushed peppermint topping

Here’s to cozy kitchens, joyful baking, and the perfect Peppermint Bark Brownies!

If you want to revisit some of these Peppermint Bark Brownies ideas from different angles, here are your handy reads and communities:
Sugarspun Run’s Peppermint Bark Brownies recipe and tips
Wood & Spoon’s Peppermint Bark Brownies guide
Best Christmas Cookie and Candy Recipes Facebook Group’s festive inspiration

Thanks for hanging out with me today, and happy baking, friends!

Print

Peppermint Bark Brownies

Rich and fudgy brownies layered with festive peppermint bark, combining the perfect balance of chocolate and refreshing peppermint flavors for a delightful holiday treat.

  • Author: Liliana
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (175g) semi-sweet chocolate chips
  • 1 cup (175g) white chocolate chips
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat oven to 350°F (175°C) and grease an 8×8 inch baking pan.
  2. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract.
  3. Beat in cocoa powder, flour, salt, and baking powder until well combined.
  4. Fold in semi-sweet chocolate chips and pour the batter evenly into the prepared pan.
  5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. While brownies bake, melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
  7. Remove brownies from oven and immediately spread melted white chocolate over the warm brownies.
  8. Sprinkle crushed peppermint candies evenly over the white chocolate layer and gently press down.
  9. Let brownies cool completely and refrigerate for at least 30 minutes to set the peppermint bark topping.
  10. Cut into squares and serve chilled or at room temperature.

Notes

For extra crunch, add chopped nuts such as walnuts or pecans to the brownie batter before baking.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!