Decadent Fudgy Peppermint Bark Brownies Recipe Is a Festive Holiday Treat
These delights are sure to make everyone merry
Though I do love a good cookie swap during the holidays, sometimes I crave something a bit more decadent. That’s why this Fudgy Peppermint Bark Brownies recipe is my new Christmastime favorite. Not only does it satisfy a sweet tooth, but it also combines two treats in one. Plus, with crushed candy canes on top, it’ the perfect yuletide bite.
Our easy from-scratch brownie recipe is a breeze to whip up. In keeping with the theme, we stir a dash of peppermint extract into the batter. Once cooled, we whip up a quick vanilla buttercream to spread on top. Then for even more chocolaty goodness we drizzle the whole thing with rich ganache. Talk about decadent! Best of all, you can sub in vanilla for the peppermint extract and skip the candy cane topping and make these two-bite delights any time of the year. Give ’em a try then let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 1/2 cups dark chocolate chips
- 1 1/2 cups butter, at room temp.
- 1 cup granulated sugar
- 2 eggs
- 1 1/4 tsp. peppermint extract
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 2 cups confectioners’ sugar
- 1/2 tsp. vanilla extract
- 1/4 cup heavy cream
- 2 candy canes, crushed
Instructions
PrintHeat oven to 350°F. Line 8” square baking pan with enough foil to overhang sides by 2”; coat with cooking spray. In pot, combine 1 cup chocolate chips and 1/2 cup butter; over low heat, cook, stirring, until melted. Remove from heat.
Add granulated sugar, eggs and 1 tsp. peppermint extract; stir until combined. Stir in flour and baking powder until blended. Transfer to pan; bake until toothpick inserted in center comes out with moist crumbs clinging, 25–30 min. Transfer to rack. Let cool.
On medium speed, beat remaining 1 cup butter until fluffy, 2 min. On low, beat in confectioners’ sugar and vanilla; on medium-high, beat until fluffy, about 2 min. Spread over brownies. Chill until set, 20 min.
In microwave-safe bowl, microwave remaining 1/2 cup chocolate chips and heavy cream in 15-sec. intervals, stirring, until smooth. Stir in remaining 1/4 tsp. peppermint extract; cool. Spread over frosting; top with crushed candy canes. Chill until firm, 1 hr. Using foil, lift from pan; remove foil. Cut into squares.
Nutrition
- Calories: 411 kcal
- Fat: 26 gram
- Saturated Fat: 17 gram
- Protein: 3 gram
- Carbohydrate: 46 gram
- Fiber: 2 gram
- Cholesterol: 73 mg
- Sugar: 41 gram
- Sodium: 165 mg
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