Chocolate Peppermint Holiday Treats

This fudgy peppermint bark brownie recipe transforms classic chocolate brownies into a festive holiday treat with layers of rich chocolate, smooth white chocolate, and refreshing peppermint crunch. I first created these when looking for something special to bring to our family Christmas gathering, and they've become our most requested holiday dessert ever since.

These brownies have become my signature holiday contribution at family gatherings. Last Christmas, my niece declared them "better than Santa's cookies" which might be the highest compliment a holiday dessert can receive.

Ingredients

• 2 large eggs provides structure and richness to create that perfect fudgy texture
• 1/2 cup unsalted butter melted creates moisture and richness look for quality butter for best flavor
• 1/2 cup brown sugar adds moisture and depth of flavor use dark brown for more molasses notes
• 1/2 cup white sugar provides sweetness and helps create the crackly top
• 1 teaspoon vanilla extract enhances the chocolate flavor choose pure extract not imitation
• 1/4 teaspoon peppermint extract optional intensifies the peppermint flavor use sparingly as it's potent
• 1/2 cup all purpose flour just enough for structure without making them cakey
• 1/2 cup unsweetened cocoa powder provides deep chocolate flavor Dutch process works beautifully here
• 1/4 teaspoon salt balances sweetness and enhances flavor
• 1/2 cup semi sweet chocolate chips creates pockets of melty chocolate throughout
• 1 cup white chocolate chips creates the bark layer high quality chips melt more smoothly
• 2 teaspoons coconut oil or shortening helps thin the white chocolate for proper spreading
• 1/3 cup crushed peppermint candies provides the signature look and flavor use candy canes or round mints

Step-by-Step Instructions

Prepare Your Workspace:

Preheat oven to 350°F and line your 8×8 pan with aluminum foil. Give it a light coat of cooking spray. This preparation ensures easy removal after baking and makes cleanup a breeze. The foil should extend up the sides to create handles.

Mix Wet Ingredients:

Whisk eggs in a large bowl until yolks break completely. Add your melted butter while it's still warm but not hot enough to cook the eggs. Incorporate both sugars and extracts, whisking until the mixture looks smooth and slightly thickened. This creates the foundation for that perfect fudgy texture.

Combine Dry Ingredients:

In a separate bowl, whisk together flour, cocoa powder, and salt until no cocoa clumps remain. This prevents dry pockets in your final brownies. Sift the cocoa powder if it seems particularly lumpy.

Create The Batter:

Gently fold dry ingredients into wet ingredients using a silicone spatula. Stop mixing as soon as no dry streaks remain the key to fudgy not cakey brownies. Fold in chocolate chips last, distributing them evenly throughout the batter.

Bake To Perfection:

Spread batter evenly in prepared pan, pushing it slightly higher at the edges to prevent doming. Bake for 25-28 minutes. Look for slightly pulled edges and a set but still soft center. A toothpick should come out with moist crumbs not wet batter.

Create The Peppermint Bark Layer:

Allow brownies to cool completely before adding toppings. Melt white chocolate with coconut oil in 30second microwave intervals, stirring between each. Pour over cooled brownies and immediately sprinkle with crushed peppermint before the chocolate sets.

Chill And Serve:

Refrigerate for at least 30 minutes until white chocolate is completely set. Use the foil handles to lift the entire brownie slab out, place on cutting board, and slice with a warm, sharp knife for clean cuts.

Bookmark

The crushed peppermint candy is truly what makes these brownies magical. I discovered this recipe after receiving a gift of handmade peppermint bark one Christmas and wondering if I could transform that flavor combination into something more substantial. The first batch disappeared from our kitchen counter within hours, and now my family starts asking when "peppermint brownie season" begins around mid-November.

Make-Ahead Tips

These brownies actually taste better the day after baking as the flavors meld together overnight. You can prepare them up to three days in advance and store in an airtight container in the refrigerator. For longer storage, freeze cut brownies in a single layer, then transfer to a container with parchment between layers. They'll maintain their quality for about 3 months frozen.

Substitution Guide

No peppermint extract? The crushed candies alone provide enough mint flavor if you prefer a more subtle peppermint presence.

For a dairy-free version, use coconut oil instead of butter and dairy-free chocolate chips. The texture will be slightly different but still delicious.

If you prefer dark chocolate, substitute dark chocolate chips for the semi-sweet and consider reducing the sugar by 2 tablespoons.

Serving Suggestions

These brownies shine when served alongside a mug of hot chocolate or coffee, creating the perfect temperature contrast between warm drink and cool mint.

For an elegant dessert plating, place a brownie square on a dessert plate with a small scoop of vanilla ice cream and a light dusting of cocoa powder or additional crushed peppermint.

The History Behind The Treat

Peppermint bark gained popularity in America during the 1960s as candy companies began marketing chocolate-peppermint combinations during the holiday season. The flavor pairing actually dates back centuries, with peppermint being one of the oldest cultivated herbs used for both medicinal and culinary purposes. This brownie variation modernizes the classic bark by giving it a fudgy, substantial base that contrasts beautifully with the crisp mint topping.

Recipe Q&A

→ Can I use boxed brownie mix instead of making them from scratch?

Yes! You can substitute your favorite boxed brownie mix for the base. Just add chocolate chips and the optional peppermint extract to the prepared batter, then top with the white chocolate and crushed peppermint as directed.

→ Is the peppermint extract necessary?

The peppermint extract is optional but enhances the minty flavor. The crushed peppermint candies on top will still provide peppermint flavor if you choose to omit the extract.

→ How should I store these brownies?

Store the brownies in an airtight container. They can be kept at room temperature for 2-3 days or refrigerated for up to a week. The cool temperature helps keep the white chocolate topping firm.

→ Can I freeze these brownies?

Yes, these brownies freeze well. Cut them into squares, place in a freezer-safe container with parchment between layers, and freeze for up to 3 months. Thaw at room temperature before serving.

→ What's the best way to crush the peppermint candies?

Place unwrapped peppermint candies or candy canes in a sealed plastic bag and crush them using a rolling pin or meat mallet. For finer pieces, you can pulse them briefly in a food processor.

→ How do I know when the brownies are done baking?

Insert a toothpick into the center - it should come out with a few moist crumbs but not wet batter. For fudgy brownies, don't overbake. The edges should be set while the center remains slightly soft.