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Home » Recipes » Dessert

Peppermint Bark Brownies

Published: Dec 14, 2021 · Modified: Aug 24, 2024 by Christina Koncker · This post may contain affiliate links · 1 Comment

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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. 

A stack of three hot cocoa peppermint bark brownies on a plate.
Jump to:
  • Why These Hot Cocoa Peppermint Bark Brownies are INCREDIBLE!
  • Ingredients
  • Variations
  • How to Make Peppermint Bark Brownies
  • Expert Tips
  • Storage
  • Other Holiday Treats
  • Peppermint Bark Brownies

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!

Ghirardelli Double Chocolate Hot Cocoa Mix and Dark Chocolate Peppermint Bark along with a peppermint candy stick on the table.

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. 

Melted butter in a saucepan, ready to be mixed with sugar.
  1. 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. 
Butter and sugar mixed together in a bowl to make the base of the brownies.
  1. Add the eggs and vanilla to the bowl and whisk for another minute.
Eggs and vanilla added to the brownie base, with dry ingredients ready to be mixed in to finish the brownie batter mix.
  1. 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. 
Brownie batter just added to an 8x8 baking pan.
  1. Pour the brownie batter in a sprayed 8-inch square baking dish and smooth it flat with a spatula.
Candy canes crushed with a meat mallet for brownie topping.
  1. 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.
Chopped Ghirardelli bark sprinkled on top of brownie batter before it goes into the oven.
  1. Add the chopped peppermint bark to the brownie batter, sprinkling it evenly over the top. 
Peppermint bark brownies fresh from the oven.
  1. 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.
Freshly baked brownies sprinkled with crushed candy canes for a festive peppermint coating.
  1. 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. 

A pan of Peppermint Bark Brownies on the table with a spatula in the pan and a brownie on a plate.

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.
A pan of peppermint brownies with a spatula on the table with a brownie on a plate and a bowl of peppermint candy to the side.

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.

  • hot chocolate peppermint cookies with ghirardelli peppermint bark
    Peppermint Hot Chocolate Cookies
  • white chocolate chip cranberry cookies
    Cranberry Walnut Cookies (with White Chocolate Chips!)
  • coconut mexican wedding cookies
    Coconut Mexican Wedding Cookies
  • coconut toffee
    Saltine Cracker Toffee (with Coconut)

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

Peppermint Bark Brownies

Christina Koncker
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.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 23 minutes mins
Total Time 43 minutes mins
Course Dessert
Cuisine American
Servings 9 brownies
Calories 308 kcal

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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Comments

    4.80 from 5 votes (4 ratings without comment)

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    Recipe Rating




  1. Holly

    December 14, 2021 at 9:34 pm

    5 stars
    Yummy!

    Reply

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Christina from Midwexican

About Christina

I'm a Minnesota native who can't get enough of south-of-the-border flavors. My recipes combine comforting Midwestern eats with bold Mexican and Tex-Mex flavors. If you love comforting food, bold flavors, and - most importantly - tacos! then you'll love what I'm cooking!

Learn more about me

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