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Fudgy Peppermint Bark Brownies

We layered buttercream over these treats and topped with chocolate sauce and candy canes for a festive bite of yum.

Serving Size:


Active Time:

45 min.

Total Time:

 2 hrs., 25 min.


  • 1½ cups dark chocolate chips
  • 1½ cups butter, at room temp.
  • 1 cup granulated sugar
  • 2 eggs
  • 1¼ tsp. peppermint extract
  • ½ cup all-purpose flour
  • ½ tsp. baking powder
  • 2 cups confectioners’ sugar
  • ½ tsp. vanilla extract
  • ¼ cup heavy cream
  • 2 candy canes, crushed


  1. Heat oven to 350°F. Line 8″x8″ baking pan with enough foil to overhang sides by 2″; coat with cooking spray. In pot, mix 1 cup chocolate chips and ½ cup butter; over low heat, cook, stirring, until melted. Remove from heat. Stir in granulated sugar, eggs and 1 tsp. peppermint extract. Stir in flour and baking powder. Transfer to pan; bake until pick inserted in center comes out clean, 25–30 min. Let cool completely.
  2. On medium speed, beat remaining butter until fluffy, 2 min. On low, beat in confectioners’ sugar and vanilla; on medium-high, beat until fluffy, 2 min. Spread over brownies. Chill 20 min.
  3. In microwave-safe bowl, microwave remaining chips and cream in 15-sec. intervals, stirring, until smooth. Stir in remaining extract; cool. Spread over frosting; top with candy. Chill. Using foil, lift from pan; remove foil. Cut into squares.

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