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Fix 24 Peppermint Bark Brownies Nobody Can Resist

Peppermint Bark Brownies Nobody Can Resist
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Make these Peppermint Bark Brownies for a festive treat. You get rich, fudgy brownies topped with a cool, refreshing peppermint crunch. This recipe is your guaranteed holiday crowd-pleaser.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the semi-sweet and dark chocolate chips.
  7. Spread the batter evenly into the prepared pan.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
  9. Remove the pan from the oven. Immediately sprinkle the top evenly with the crushed peppermint candies.
  10. Let the brownies cool completely in the pan on a wire rack.
  11. Once cool, use the parchment overhang to lift the brownies out. Cut into squares.

Notes

  • For the best peppermint flavor, use real candy canes, not just peppermint baking chips.
  • If you want an extra fudgy texture, reduce the baking time by about 3 minutes.
  • You can substitute some of the chocolate chips with white chocolate chips for added contrast.

Nutrition

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