FUDGY Peppermint Bark Brownies - Scientifically Sweet

Name: Peppermint Bark Brownies
Prep time: 15 min
Cook time: 25 min
Ingredients: 5 oz (142g) extra dark chocolate (I like this one),; ⅓ cup (75g) unsalted butter; 2 large eggs at room temperature; ¾ cup plus 2 tbsp (175g) granulated sugar; 1 teaspoon (5ml) pure vanilla extract; ½ teaspoon salt; ⅓ cup plus 1 tbsp (60g) all-purpose flour; 6 oz (170g) dark chocolate,; ½ cup (120ml) 35% whipping cream; ¼ tsp pure peppermint extract; pinch of salt; 2 oz (56g) pure white chocolate; 2 tbsp crushed peppermint candy

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Chocolate and mint are a quintessential flavor combination during the holidays, and these Peppermint Bark Brownies are so fudgy with a layer of dark chocolate ganache swirled with white chocolate and crushed peppermint candy. The brownie itself is perfectly chocolatey and the ganache on top is infused with peppermint. There's a wonderful contrast of textures between the fudgy brownie base, smooth silky ganache and cracking white chocolate swirled on top with crunchy peppermint. These are so fun and festive, and even if you are not a mint lover, I think this recipe may convert you! If you are brownie purist, check out my super thick Best Homemade Brownies or my Perfect Shiny Crust Fudge Brownies.

WHY YOU WILL LOVE THIS RECIPE

Easy to make - these brownies come together quickly and take less than 30 minutes to bake.
Fudgy chocolate brownie - the brownie base has the perfect moist fudgy texture that sticks too your teeth but isn't too sweet.
Rich mint chocolate ganache - there's a thick layer of silky smooth dark chocolate ganache, so it feels like eating a chocolate truffle over your brownie.
Pure white chocolate swirl - to recreate "peppermint bark" over these brownies, you swirl melted chocolate through the soft ganache before it sets.
Peppermint candy - you can use candy cane or round peppermint candies. Anything will do! Just place it in a zip-top bag and crush it with the back of a heavy knife or use the bottom of a heavy pot.

INGREDIENTS FOR PEPPERMINT BARK BROWNIES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer Bittersweet Chocolate to complement the sweet white chocolate. These bittersweet chocolate callets are very convenient.
Unsalted butter - the best brownies that have a soft fudgy texture are made with butter.
All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate. I like this Madagascar Bourbon Vanilla extract.

Granulated sugar - simple fine white granulated sugar keeps these brownies moist. If you reduce the sugar they will not be as fudgy and they are less likely to have the shiny crust.
Egg - 2 whole eggs will provide majority of the structure in these brownies.
White chocolate - pure white chocolate is delightful - make sure you find one that is of high quality with no added vegetable oils.
Whipping cream - you will need heavy whipping cream with minimum 35% milk fat to make this ganache.
Peppermint candy - you can use any type of peppermint candy or candy cane that you have handy.

STEP BY STEP INSTRUCTIONS

STEP 1). Melt chocolate. In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also use the microwave with frequent stirring.
STEP 2). Beat eggs with sugar. Combine eggs with sugar in a large bowl and use a whisk to beat until pale, thick and fluffy.
STEP 3). Add melted chocolate. Stir warm chocolate mixture into the egg mixture until evenly blended. Mix in vanilla and salt.
STEP 4). Add flour. Add the flour and fold it in gently.
STEP 5). Bake. Scrape batter into prepared pan and gently smooth it out. Poke extra fresh raspberries onto the surface and bake until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs, 25-35 minutes. If you do freeze the raspberries then it could take up to 35 minutes to bake. If you decide to use fresh raspberries, then it will take closer to 25 minutes. Transfer pan to a wire rack and let cool completely.
STEP 6). Make the ganache topping.

EXPERT BAKING TIPS

Do not over-mix the batter. Brownies can get tough and dry if the batter gets over-mixed.
Stir the ganache gently - if you whip the ganache it will incorporate air and can cause it to split or separate, so just stir gently once you add the hot cream.
Let the white chocolate cool slightly before swirling. White chocolate if finicky. If you let it cool too much, it will become very thick and more difficult to swirl into the ganache. If it is too warm, then it will melt the ganache.
Use pure white chocolate. Yes, there's a difference! Compound white chocolate is mainly composed of vegetable oils other than cocoa butter (such as other hydrogenated oils) and it has an inferior taste. Inexpensive real white chocolate has a higher sugar content and less cocoa butter so it is very stiff when melted. If you get high quality white chocolate, it will melt so smoothly and be nice and fluid.
Watch the baking time. Check after 20 minutes - if the skewer comes out with wet batter attached, then they are still raw and need another 3-5 minutes
Let the brownies cool completely before slicing. You can also chill in the fridge for 2 hours before slicing to get those nice clean slices. Use a hot dry knife to get sharp squares.

RECIPE FAQ

What type of chocolate should I use for peppermint bark brownies?

I use bittersweet chocolate with 70% cocoa solids which makes perfectly chocolaty chewy brownies. If yo use semisweet chocolate, they will be too sweet since there is more sugar and less cocoa solids.

Can I add chocolate chips to this brownie recipe?

Yes you can! If you'd like to add chocolate chips, this recipe will still work the same.

How to get the shiny crust on brownies?

It's about dissolved sugar. If you see my Perfect Shiny Crust Brownies recipe, I explain how the shiny top is achieved when sugar is thoroughly dissolved. Whisk the sugar into the eggs first. This will help it dissolve some, and also the bonds between sugar and egg proteins is what creates the thin tissue like crust. To help this along, always use room temperature (not cold) eggs. The warmer temperature helps sugar dissolve. The longer you whip the eggs with the sugar, the thinner and shinier the crust will be.
TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.

Why are my brownies dry?

The main reasons why these would turn out dry is if they are over-baked, over-mixed, or you used too much flour. Brownies usually take no more than 25 minutes to cook if baked in a metal 8x8-inch pan. Measure the flour accurately too because too much flour will make them dry.

How do I know when brownies are baked?

Brownies are baked when a skewer inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean then the brownies are over-baked and if the skewer has wet batter then they are still raw.

How do I make clean slices on my brownies?

The trick to making clean slices for brownies is to chill them thoroughly and then use a hot dry knife. Dip the knife in very hot water and then wipe it clean and dry between each slice.

How do I store peppermint bark brownies?

These brownies will keep at room temperature in an airtight container for up to a week.

If you love brownies, check out these recipes!

Peanut Butter Fudge Swirl Brownie Bottom Cheesecake Better Than Box Brownie Mix Recipe The BEST Small Batch Fudge Brownies Buckeye Peanut Butter Fudge Brownies BEST Fudgy Brownie Recipe with Shiny Crust The BEST Fudgy Flourless Brownie Cookies

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Video

Peppermint Bark Brownies

Christina Marsigliese

Rich fudgy dark chocolate brownies topped with peppermint-infused dark chocolate ganache and swirls of pure white chocolate and crushed peppermint candy. These brownies are SO fun serve around the holidays and look beautiful on a Christmas cookie tray.

5 from 2 votes

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Prep Time 15

Cook Time 25

Servings 16 squares

Ingredients

Brownie batter:

5 oz (142g) extra dark chocolate (I like this one), coarsely chopped
⅓ cup (75g) unsalted butter
2 large eggs at room temperature
¾ cup plus 2 tbsp (175g) granulated sugar
1 teaspoon (5ml) pure vanilla extract
½ teaspoon salt
⅓ cup plus 1 tbsp (60g) all-purpose flour

Peppermint ganache:

6 oz (170g) dark chocolate, finely chopped
½ cup (120ml) 35% whipping cream
¼ teaspoon pure peppermint extract
pinch of salt

For topping:

2 oz (56g) pure white chocolate
2 tablespoon crushed peppermint candy

Instructions

Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang on each end and butter the exposed sides.
Make the brownie batter. In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also melt it in the microwave with 20 second bursts and stirring each time.
Combine eggs and sugar in a large bowl and whisk vigorously until pale, thick and fluffy. It will take about 2 minutes. When you lift up the whisk, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl. Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended.
Stir up the flour to remove lumps and then fold it into the chocolate mixture until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
Bake for 20-25 minutes until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely in the pan.
Make the ganache. Place chopped dark chocolate in a medium bowl. Heat cream in a small saucepan over medium-low heat until it comes to a simmer or heat it in the microwave, then immediately pour it over the chocolate in the bowl. Cover and let stand for 2 minutes. Add the peppermint extract and then stir gently until smooth and glossy. Start in the middle and stir in concentric circles working your way out to the sides. You'll see the glossy emulsion start in the middle and then everything will come together. Pour the ganache over the cooled brownies and spread it out evenly with a small offset spatula. Then, let set for about 20 minutes.
Once the ganache it is a bit set, but still glossy and not yet matte, melt the white chocolate and spoon it randomly over the ganache, then swirl it in with a skewer. Sprinkle crushed peppermint over top and then refrigerate until set. Slice into squares and serve!