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Christmas brownies ideas - Image 3

Peppermint Bark Brownies

Rich, fudgy brownies swirled with white chocolate peppermint bark and topped with crushed candy canes. The ultimate festive treat that's surprisingly simple to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter plus extra for greasing, high-quality European-style recommended
  • 8 oz Bittersweet chocolate chopped, 60-70% cacao
  • 2 cups Granulated sugar
  • 4 large Eggs room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup All-purpose flour spooned and leveled
  • 1/2 tsp Fine sea salt
  • 6 oz White chocolate chopped, for the bark layer
  • 1/2 tsp Peppermint extract pure, not imitation
  • 3 large Candy canes crushed, for topping

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Heatproof bowl (for double boiler)
  • Fine mesh sieve
  • Rubber spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Generously butter a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. This is a non-negotiable step for clean cuts later.
  2. Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. Add the bittersweet chocolate and butter, stirring occasionally until completely melted and smooth. Remove from heat and whisk in the sugar until fully combined. Let cool for 5 minutes.
  3. Whisk the eggs and vanilla into the chocolate mixture, one egg at a time, until the batter is glossy and thick. Sift the flour and salt directly over the bowl and fold gently with a spatula until just combined. Overmixing here leads to cakey brownies, and we want fudgy.
  4. Pour 2/3 of the brownie batter into your prepared pan and spread evenly. In a separate bowl, melt the white chocolate gently. Stir in the peppermint extract. Dollop this over the brownie base, then top with the remaining brownie batter. Use a knife to create dramatic swirls.
  5. Bake for 30-35 minutes, until the edges are set and a toothpick inserted 2 inches from the edge comes out with moist crumbs. The center will still look slightly underdone—trust me, this is the secret to fudgy texture. Let cool completely in the pan before sprinkling with crushed candy canes and cutting.

Notes

Chef's Tips:
• For super clean cuts, chill the brownies for 30 minutes before slicing with a hot, dry knife.
• The most common mistake is overbaking. Pull them when the center still has a slight wobble.
• Serve at room temperature for the best fudgy texture and peppermint flavor.
Food Safety:
• Ensure eggs are fully incorporated into the warm (not hot) chocolate mixture to prevent scrambling.
• Store cooled brownies in an airtight container at room temperature for up to 4 days.