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These Peppermint Bark Brownies come together in a snap—fudgy boxed-mix brownies topped with a silky white-chocolate peppermint layer that tastes like holiday cheer. Two layers, zero fuss, and total Christmas magic in every bite!!
I love taking a box of brownie mix and turning it into something extra special (without too much extra effort!)…consider it my super power! I’ve made buckeye brownies, rocky road brownies, Snickers brownies, cheesecake brownies and soooo many more!
Well when it comes to the holidays, I simply can’t resist those little minty Ghirardelli peppermint bark candies…. but wanna know the only thing that makes ’em better?? Taking those iconic flavors and turning them into the most incredible brownie! Let me show you how easy it is….
Ingredients Needed
- Brownie Mix – I like to keep the base simple with a fudge brownie mix! You can use a different variety but I find that a simple fudge brownie mix (vs a triple chocolate supreme, etc) lets the topping really shine!
- Eggs, Oil and Water – Or whatever ingredients the box brownie mix calls for in order to prepare the brownies. Most the time it’s eggs, oil (or melted butter) and water.
- Peppermint Extract – I like adding a little peppermint extract into the brownie mix for a little extra boost of mint flavor! Be sure you have fresh extract (old peppermint extract gets a little funky!).
- White Chocolate – You can use a bag of white chocolate chips (Ghirardelli brand is my preference), 12 ounces of chopped white chocolate bars OR vanilla almond bark.
- Heavy Whipping Cream
- Peppermint Candies – Crushed candy canes are my favorite, but you could also use the peppermint starlight mints.
How to Make Peppermint Bark Brownies
Start by preheating the oven and preparing your square baking pan. I recommend lining the pan with parchment paper for easy removal once the brownies are cool.
Prepare a box of brownie mix according to the box instructions then stir in some peppermint extract. Pour into the pan and bake as directed on box.
When the brownies come out of the oven, you can start making the topping (or you can wait until they’re cool – either way is fine!). Melt the white chocolate and heavy cream together in the microwave, being careful not to scorch the chocolate! Then stir in the crushed candies.
Why add heavy cream? I like adding some cream to soften the topping just a bit so you can more easily cut the cooled brownies into squares. If you leave it out, it’ll be equally as delicious, but the topping will be more difficult to cut. If you choose to do so, use a sharp chef’s knife to cut through the bark layer.
Spread the topping over the brownies, carefully spreading to the edges of the brownies. Sprinkle with additional crushed candies (or sprinkles or both!) while the topping is still warm so they stick. Let cool completely before cutting into squares.
Frequently Asked Questions
Yes!! If you prefer, you can make my homemade brownies (though you can skip the chocolate chips and chocolate bar topping). It makes a 9×13 inch pan of brownies, so I’d recommend making 1 1/2 times the topping (18 ounces white chocolate, 6 tablespoons heavy cream, and 6 tablespoons crushed candies) for these!
Sure! I like the extra little boost of peppermint, but there’s plenty of minty flavor in topping, so feel free to skip it.
There are a few different brands that carry crushed peppermint candies around the holidays. You can certainly use these! Just be careful to store them in a dry, cool environment so they don’t all stick together!
Yes! Use a box of gluten free brownie mix and you should be set! (Though as always, I recommend looking at all the labels just to be safe!).
Storing Peppermint Bark Brownies
At Room Temperature: Store at room temperature for up to 5 days in an airtight container.
In the Fridge: I like to refrigerate the brownies until the topping is set them keep them out at room temperature for the optimal texture!
In the Freezer: These brownies freeze beautifully! Cut them into bars and store in an airtight freezer-safe container or in well-sealed freezer bags for up to 2 months.
Other Mint Chocolate Desserts!
Peppermint Bark Brownies
Equipment
- 1 9×9-inch square baking pan
Ingredients
- 1 box fudge brownie mix plus ingredients called for on the box mix
- 1 teaspoon peppermint extract
- 12 ounces white chocolate chips or 12 ounces chopped white chocolate bar
- 1/4 cup heavy whipping cream
- 1/4 cup crushed candy canes or peppermint candies plus additional candies for garnish
Instructions
- Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper.
- In a mixing bowl, prepare the brownie mix according to the package instructions then stir in the peppermint extract.1 box fudge brownie mix, 1 teaspoon peppermint extract
- Pour the batter into the prepared pan and bake as directed on the box.
- When the brownies come out of the oven, make the topping.
- In a microwave-safe bowl, stir together the white chocolate and heavy cream.12 ounces white chocolate chips, 1/4 cup heavy whipping cream
- Heat in 20-30 second intervals, stirring well after each burst, until smooth.
- Stir in the crushed peppermint candies.1/4 cup crushed candy canes or peppermint candies
- Spread the mixture over the prepared brownies and sprinkle additional crushed candies on top.
- Let cool completely before removing from the pan and cutting into squares.
