Fudge-y, super chocolatey, and decked for the holidays with peppermint, these Peppermint Bark Brownies use hot cocoa, peppermint bark, and a crushed candy cane garnish to create an unforgettable, festive treat.
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Cookies get a lot of holiday play, but you can’t beat a super chocolatey, fudgy brownie. Especially one that’s festively decked out for the holidays with hot cocoa and peppermint. I mean, just LOOK at them.
Love these flavors? Then you've got to try my Peppermint Hot Chocolate Cookies next!
Why These Hot Cocoa Peppermint Bark Brownies are INCREDIBLE!
- Quality ingredients. Don’t skimp on your hot cocoa or your peppermint bark. I threw down for Ghirardelli DOUBLE CHOCOLATE hot cocoa mix AND Ghirardelli peppermint bark. Trust me, they make this peppermint bark brownie recipe a hit.
- Perfect for gift giving. Whip up a batch of these amazing chocolate peppermint brownies as a gift and the receiver will love you forever. Why not gift them in the pan (which I picked up at Target for $5), uncut? The gift receiver can choose their own portion size and you don’t have to worry about cutting crooked or trying to get that first brownie out of the pan without mangling it - win-win. These green-hued Pistachio Cookies make a great pairing!
- A holiday favorite. Nothing says winter holidays quite like the flavors of peppermint and chocolate! And this dessert has them both. Start a new holiday tradition, with brownies!
This recipe was adapted from Best Fudgy Cocoa Brownies by Cafe Delites, which is my go-to recipe for straight-up fudgy brownies.
If you're a fan of brownies and bars, I highly recommend trying these Churro Rice Krispie Treats and Raspberry Graham Cracker Bars next!
Ingredients
To make these super fudgy and peppermint punched-up brownies, you will need the following ingredients:
- Salted butter: If you’re using unsalted butter, add ¼ teaspoon salt to the recipe and add in with the other dry ingredients.
- Extra virgin olive oil: Added fat here results in rich moist brownies.
- White granulated sugar: Ideal for sweetening the brownies.
- Hot cocoa mix: We're adding for extra flavor! I love Ghirardelli double chocolate hot cocoa mix the most in this recipe.
- Vanilla extract: Adds a bit of warmth and natural sweetness to the brownies.
- Eggs: Provide flavor and moisture to the dessert but also work like the glute to hold everything together.
- All-purpose flour: Give the brownies the appropriate structure.
- Unsweetened cocoa powder: For more chocolate flavor.
- Peppermint bark: Added to the top of the brownies for a richer chocolate and peppermint flavor. I highly recommend Ghirardelli peppermint bark.
- Peppermint candy or candy canes: I recommend using candy canes. I used ¼ to ⅓ of a large (3.5 ounce) candy cane stick, but 2-3 small candy canes should be enough. Add as much or as little as you’d like.
- Cooking spray: To keep our brownies from sticking! You can also brush the pan with oil if you prefer.
A full ingredient list with exact amounts can be found in the recipe card below - keep scrolling!
Variations
- Add some frosting. I've come across similar recipes that call for slathering on a rich layer of white chocolate or vanilla frosting, and then sprinkling with crushed candy canes. And I am SO for that recommendation if you want to make this Peppermint Bark Brownie recipe *extra* special.
- Mix some chocolate chunks into the brownie batter. Dark, milk or white chocolate would all work here; just choose a favorite chocolate bar, give it a few chops to cut it into smaller pieces, and add to the brownie recipe. Chocolate chips are great here too.
How to Make Peppermint Bark Brownies
Preheat oven to 350 degrees Fahrenheit.
- Melt the butter in a saucepan over medium-low heat. Pour the hot melted butter, olive oil, and sugar into a medium-sized bowl. Whisk for one minute or until completely combined.
- Add the eggs and vanilla to the bowl and whisk for another minute.
- Add the flour, Ghirardelli double chocolate hot cocoa mix, and cocoa powder to the bowl. Fold the dry ingredients into the wet ingredients until just combined. You want there to be pockets of dry ingredients in the batter because this is what helps achieve that fudgy consistency.
- Pour the brownie batter in a sprayed 8-inch square baking dish and smooth it flat with a spatula.
- Cut the Ghiradelli bark into smaller pieces. Smash up some peppermint candy. I like to put the peppermint into a plastic bag and smash it with a meat mallet or rolling pin.
- Add the chopped peppermint bark to the brownie batter, sprinkling it evenly over the top.
- Bake the brownies for 22-24 minutes. I’ve baked these in my regular oven and in my Ninja Foodi and right around the 23-minute mark is about perfect for me. I give the pan a gentle shake at this time and look for the center to be just set.
- Remove the pan from the oven and immediately top with crushed candy cane pieces, sprinkling evenly over the brownies.
PRO TIP: It’s a very important (but a very difficult ask!) that you let the brownies cool completely before attempting to cut them. You can speed up the cooling process by putting them in the fridge, but let them cool down considerably beforehand so you don’t risk heating up the interior temperature of your refrigerator.
Expert Tips
- Do Not Over Mix. When adding the dry ingredients to the wet mix just to combine. This is THE KEY to a delightfully fudgy outcome.
- Do Not Swap the Vanilla Extract for Mint. I tried this and thought it left an artificial aftertaste. Maybe it's the brand I used but I stand by using vanilla here.
- Monitored baking. Watch these things like a hawk when they bake. Bake ‘em too long and they lose their magical fudginess.
- Let them cool off before diving in. It’s a tough ask, but let the brownies cool completely before attempting to cut them because they are prone to crumble when cut too soon. I learned the hard way so you don't have to.
- You couldn't wait and cut them too early and they crumbled. Don't panic! If you have brownie crumbles on your hands, add them to ice cream! It's a delicious treat just paired with a simple vanilla ice cream.
Storage
Store leftover brownies in a lidded container for up to 4 days. If you need to stack ‘em, put a piece of plastic wrap or parchment paper between the layers.
You can also freeze these peppermint brownies for up to 3 months. I recommend arranging in a single layer in a gallon storage freezer bag, removing as much air as possible. Use a Sharpie to write the date they go in the freezer on the storage bag.
Other Holiday Treats
If you dig these Peppermint Bark Brownies, check out these other holiday treats.
If you tried this fudgy peppermint brownie recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Peppermint Bark Brownies
Fudge-y, super chocolatey, and decked for the holidays with peppermint, these Ghiraredelli Peppermint Bark Brownies use hot cocoa, peppermint bark, and a crushed candy cane garnish to create an unforgettable, festive treat.
Equipment
- 8x8 baking pan
- Whisk
- Spatula
Ingredients
- ½ cup salted butter (or 1 stick)
- 1 tablespoon extra virgin olive oil
- ¾ cup white granulated sugar
- 2 0.85 ounce packages double chocolate Ghirardelli hot cocoa mix (approximately ¼ cup)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 bar Ghirardelli peppermint bark
- peppermint candy stick (candy canes)
- cooking spray
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add a stick of butter to a saucepan and melt over medium-low heat. When fully melted, remove from heat.½ cup salted butter
- Pour hot melted butter, 1 tablespoon olive oil, and ¾ cup sugar into a medium-sized bowl. Whisk for one minute, or until completely combined.1 tablespoon extra virgin olive oil, ¾ cup white granulated sugar
- Add the two eggs and 1 teaspoon of vanilla to the bowl and whisk for another minute.2 large eggs, 1 teaspoon vanilla extract
- Add ½ cup flour, 2 packages of double chocolate Ghirardelli hot cocoa mix, and ¼ cup cocoa powder to the bowl.2 0.85 ounce packages double chocolate Ghirardelli hot cocoa mix, ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder
- Fold the dry ingredients into the wet ingredients until just combined. You want there to be pockets of dry ingredients in the batter because this is what helps achieve that fudgy consistency.
- Spray an 8-inch square baking pan with cooking oil spray.cooking spray
- Pour the brownie batter into the greased pan. Smooth it flat with a spatula.
- Unwrap the Ghiradelli bark and, using a sharp knife, cut it into smaller pieces. Add the chopped bark to the brownie batter, sprinkling it evenly over the top.1 bar Ghirardelli peppermint bark
- Bake for 22-24 minutes. I’ve baked these in my regular oven and in my Ninja and right around the 23-minute mark is about perfect for me. I give the pan a gentle shake at this time and look for the center to be just set.
- While the brownies are baking, smash up some peppermint candy. I took the candy cane stick, unwrapped, put it in another bag, and smashed it up with a meat mallet. I maybe used ¼ to ⅓ of the one pictured.
- Remove from oven and immediately top with crushed candy cane pieces, sprinkling evenly over the brownies.peppermint candy stick
- It’s a very important (but a very difficult ask!) that you let the brownies cool completely before attempting to cut. These fudgy brownies are prone to crumble when cut tooearly. You can speed up the cooling process by putting them in the fridge, but let them cool down considerably beforehand so you don’t risk heating up the interior temperature of your refrigerator.
Notes
If you’re using unsalted butter, add ¼ teaspoon salt to the recipe and add in with the other dry ingredients.
I recommend using candy canes. I used ¼ to ⅓ of a large (3.5 ounce) candy cane stick, but 2-3 small candy canes should be enough. Add as much or as little as you’d like.
Nutrition
Calories: 308kcalCarbohydrates: 33gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 69mgSodium: 153mgPotassium: 143mgFiber: 3gSugar: 23gVitamin A: 380IUCalcium: 28mgIron: 2mg
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Holly
Yummy!