Dark Chocolate Peppermint Bark Brownies (Print-Friendly Version)
Fudgy chocolate brownies topped with a peppermint white chocolate layer and festive crunch.
# Ingredients You'll Need:
→ For the Brownie Base
01 -
170 grams dark chocolate (50–80% cacao), roughly chopped
02 -
113 grams unsalted butter, cut into chunks
03 -
3 large eggs
04 -
135 grams granulated sugar
05 -
110 grams packed brown sugar
06 -
1 teaspoon vanilla bean paste or 1.5 teaspoons vanilla extract
07 -
65 grams all-purpose flour
08 -
18 grams cocoa powder
09 -
0.75 teaspoon fine sea salt
→ For the Peppermint Bark Topping
10 -
225 grams white chocolate
11 -
28 grams dark chocolate
12 -
0.25 teaspoon peppermint extract
13 -
3 tablespoons (approximately 25 grams) crushed peppermint candy or crushed candy canes
14 -
2 tablespoons (optional) Christmas sprinkles
# How to Make It:
01 -
Preheat oven to 175°C. Line an 20 x 20 cm square baking dish with parchment paper, letting excess hang over the sides for easy removal. Set aside.
02 -
Place chopped dark chocolate and butter in a heat-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth (about 1–1.5 minutes total).
03 -
Mix eggs, granulated sugar, brown sugar, and vanilla into the melted chocolate and butter mixture until thoroughly blended.
04 -
In a separate bowl, whisk together flour, cocoa powder, and fine sea salt until well combined.
05 -
Add dry ingredient mixture to the wet mixture and stir gently until just combined. Do not overmix.
06 -
Transfer the batter to the prepared baking dish and spread evenly with a silicone spatula.
07 -
Place the pan in the oven and bake for 30 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs. Remove from oven and set aside to cool in the pan.
08 -
While brownies cool, place white chocolate and dark chocolate in separate microwave-safe bowls. Microwave each in 10-second bursts, stirring between intervals, until fully melted. Stir peppermint extract into the melted white chocolate.
09 -
Spread melted white chocolate evenly over cooled brownies. Drop spoonfuls of melted dark chocolate on top, then use a toothpick to create a marbled pattern. Evenly sprinkle crushed peppermint candy and optional sprinkles over the surface. Gently tap to help toppings adhere.
10 -
Transfer the pan to the refrigerator for 35 minutes or freezer for 15 minutes, allowing the chocolate to set fully.
11 -
Once set, use the parchment sling to lift brownies from the pan. Place on a cutting board and cut into 16 equal squares. For clean cuts, allow brownies to reach room temperature before slicing.
# Extra Information:
01 -
For a more pronounced peppermint flavor, up to 0.5 teaspoon of peppermint extract may be used, but taste can quickly become overpowering.
02 -
Store brownies airtight at room temperature for up to five days, or refrigerate for a firmer peppermint bark layer.
03 -
To freeze, separate pieces with parchment paper to prevent sticking and store in a freezer-safe container for up to three months.
04 -
For a thicker peppermint bark, double the white chocolate and increase chilling time by 15 minutes.