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Peppermint Bark Brownies

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Delightful brownies topped with creamy peppermint frosting and crushed candy canes, perfect for the holiday season.

Ingredients

Scale
  • 1/2 cup unsalted butter (112 grams)
  • 6 ounces dark chocolate (170 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2/3 cup all-purpose flour (83 grams)
  • 3 tablespoons cocoa powder (17 grams)
  • 1/4 teaspoon salt
  • 3 ounces white chocolate (85 grams)
  • 1/2 cup unsalted butter (112 grams) for frosting
  • 1–2 cups powdered sugar (110–220 grams)
  • 1/2 – 1 teaspoon peppermint extract
  • 1/4 teaspoon salt for frosting
  • 1–2 tablespoons heavy cream (15 ml)
  • 2 candy canes

Instructions

  1. Preheat the oven to 350°F (180°C). Line an 8×8 inch baking pan with parchment paper.
  2. Chop the butter and dark chocolate, then melt together in a bowl.
  3. Whisk in the sugar, eggs, and vanilla into the cooled chocolate-butter mixture.
  4. Fold in the flour, cocoa powder, and salt until just combined.
  5. Pour batter into the prepared pan and bake for 26-32 minutes.
  6. Allow brownies to cool completely in the pan.
  7. Melt white chocolate for the frosting and let cool.
  8. Beat the softened butter, then mix in powdered sugar, peppermint extract, and salt.
  9. Incorporate melted white chocolate and adjust with cream if needed.
  10. Spread frosting on cooled brownies and top with crushed candy canes.
  11. Slice into 9 squares and serve.

Notes

For the ultimate fudgy brownie, check for doneness a minute or two early. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/peppermint-bark-brownies/

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