The magic of the holiday season often brings with it cherished flavors and traditions. For many, a tin of classic peppermint bark is an essential part of Christmas, and for good reason! The refreshing burst of peppermint paired with rich, velvety chocolate creates an iconic taste sensation. These candy cane layered brownies capture that beloved combination and elevate it into a chewy, fudgy dessert that will have everyone reaching for a second (or third!) piece.

While holiday cookie recipes abound, I often find myself craving something different, something with that deep, satisfying chew that only a brownie can offer. These festive peppermint brownies fill that void perfectly, offering a delightful twist on a classic. Once you try them, you’ll understand why they quickly become a holiday staple!

If your heart beats for peppermint during the festive season, you absolutely must explore some of my other popular peppermint bark recipes. Dive into the creamy delight of my peppermint bark cheesecake, savor the fluffy goodness of peppermint chocolate cupcakes, or enjoy the bite-sized joy of peppermint bark cookies! If you’re looking for other equally delicious brownie variations but are perhaps less of a peppermint person (love a little alliteration!), then I highly recommend trying my peanut butter cream cheese brownies or the intensely satisfying double fudge brownies.

Don’t just take my word for it that these are the absolute best peppermint bark brownies you’ll ever bake. Here’s what one delighted baker had to say:

Essential Ingredients for Perfect Peppermint Bark Brownies

To achieve the ultimate fudgy, layered peppermint bark brownies, selecting the right ingredients is key. Here’s a detailed look at what you’ll need:

• All-Purpose Flour: For a tender yet structured brownie, I’ve specifically tested this recipe with all-purpose flour. Using a kitchen scale for precise measurement will yield the best results.
• Unsalted Butter: My preference is always for high-quality European-style butter, which boasts a higher butterfat content. This results in a noticeably creamier, richer, and more luxurious texture in your brownies, enhancing their fudginess.
• Cocoa Powder: I recommend Dutch-process cocoa powder for a deep, dark, and less acidic chocolate flavor in your brownies. If natural cocoa powder is all you have, it will work, but expect a slightly lighter color and a different flavor profile in your finished product.
• Dark Chocolate: For that intense chocolate flavor that defines a truly fudgy brownie, always opt for good quality dark chocolate. Chop it finely for quicker and more even melting.
• Full-Fat Cream Cheese: The key to a rich and stable peppermint cheesecake layer is full-fat cream cheese. Ensure it’s at room temperature for a lump-free, perfectly smooth frosting.
• Peppermint Extract: This is crucial for achieving that authentic peppermint bark flavor. Make sure you use peppermint extract, not mint extract, which often has a more toothpaste-like flavor and can overpower the dessert.
• Candy Canes: The quintessential finishing touch! Crush your candy canes into fine pieces using a food processor for a consistent texture, or place them in a sturdy ziploc bag and crush them with a rolling pin for a more rustic look and satisfying crunch.
• Sugars (Granulated and Light Brown): A combination of both white granulated sugar and light brown sugar contributes to the perfect balance of sweetness and moisture, ensuring your brownies are wonderfully chewy and fudgy.
• Eggs: Room temperature large eggs are essential for emulsifying properly with the butter and sugar, leading to a smooth batter and a tender crumb.
• Vegetable Oil: A touch of vegetable oil adds extra moisture and helps create that desirable fudgy texture that stays soft for days.
• Vanilla Extract: Pure vanilla extract enhances the chocolate flavor and adds a warm, aromatic depth to the brownies.
• Kosher Salt: A pinch of salt in each layer helps to balance the sweetness and brings out the complexity of the chocolate and peppermint flavors.

Easy Step-by-Step Guide to Making Peppermint Bark Brownies

Creating these delightful layered brownies might seem elaborate, but by following these simple, detailed steps, you’ll achieve professional-looking and tasting results every time. Let’s get baking!

Step 1: Melt Chocolate and Butter. In a large, microwave-safe bowl, combine the unsalted butter and chopped dark chocolate. For faster and more even melting, ensure both are cut into smaller pieces. Microwave in short bursts of 20 seconds, stirring thoroughly after each interval to prevent burning. Continue this process until the mixture is completely smooth and glossy. Alternatively, you can use a double boiler for a gentle melt.

Step 2: Incorporate Sugars and Eggs. Once the chocolate and butter mixture is smooth, whisk in both the granulated sugar and light brown sugar. Continue whisking until the sugars are well combined and the mixture begins to thicken slightly. Then, add the room temperature eggs one at a time, whisking vigorously after each addition until the mixture is cohesive, light, and thick. Finally, pour in the vegetable oil and vanilla extract, giving it one last whisk until everything is fully incorporated and smooth.

Step 3: Fold in Dry Ingredients. Sift the all-purpose flour, kosher salt, and cocoa powder directly into the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet mixture. Be careful not to overmix; stop folding as soon as you no longer see any streaks of flour or cocoa powder. Overmixing can lead to tough brownies.

Step 4: Bake the Brownies. Pour the prepared brownie batter evenly into an 8×8 inch baking pan that has been greased and lined with parchment paper, ensuring some parchment overhangs the sides for easy removal later. Bake in a preheated oven at 350°Fahrenheit (175°Celsius) for approximately 24-28 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs attached, but not raw batter. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack before proceeding to the next layer. This is crucial for the layers to set properly.

Step 5: Prepare the Peppermint Cream Cheese. In a separate large bowl, using a handheld electric mixer (or a stand mixer with the paddle attachment), beat together the room temperature unsalted butter and full-fat cream cheese. Mix for 1-2 minutes until the mixture is perfectly smooth and creamy, with no lumps remaining.

Step 6: Finish the Peppermint Layer. Add the confectioners’ sugar, a pinch of kosher salt, and the peppermint extract to the cream cheese mixture. Continue beating on medium speed until the frosting is light, fluffy, and well combined. Spread this delightful peppermint layer evenly over the completely cooled brownies using an offset spatula. For best results, chill the layered brownies in the freezer for about 20 minutes to firm up the cream cheese layer, or if preparing in advance, simply place them in the fridge until ready for the final chocolate topping.

Step 7: Create the Chocolate Ganache Topping. While your brownies are chilling, prepare the rich chocolate ganache. In a large microwave-safe jug or a medium bowl, combine the chopped dark chocolate and unsalted butter. Melt in 20-second intervals in the microwave, whisking thoroughly after each burst to prevent the chocolate from seizing or burning. Once it’s almost entirely melted, remove it from the microwave and continue whisking until it’s perfectly smooth and free of lumps. Retrieve your chilled brownies from the fridge or freezer and carefully pour the warm, smooth chocolate ganache over the peppermint cream cheese layer. Use a small offset spatula to gently spread the ganache evenly across the entire surface.

Step 8: Garnish and Set. Immediately after spreading the ganache, liberally sprinkle the crushed candy canes over the chocolate topping. You can also add a few festive sprinkles if desired! This step is time-sensitive, as the ganache will begin to set quickly. Place the brownies back into the fridge to allow the chocolate layer to firm up completely. Once the topping is hard, take the pan out of the fridge. For easier slicing and a cleaner presentation, you might need to let the brownies come to room temperature for about 10-15 minutes before attempting to lift them out of the pan using the parchment paper overhang. Slice into squares with a sharp knife and enjoy these festive delights!

Expert Recipe Tips & Tricks for Flawless Peppermint Bark Brownies

Achieving bakery-quality peppermint bark brownies is easier than you think with these expert tips:

• Precision Measuring with a Scale: For consistent and accurate baking results, I cannot stress enough the importance of using a digital kitchen scale. Measuring ingredients, especially flour, by weight (metric grams are best) eliminates common errors that can drastically alter the texture of your baked goods.
• Proper Flour Measurement (if not weighing): If you don’t have a kitchen scale and are using measuring cups, employ the “fluff and sprinkle” method for flour. Lightly fluff your flour with a spoon, then gently spoon it into your measuring cup until it overflows, and level it off with the back of a knife. Avoid scooping directly with the cup, as this compacts the flour and adds too much. For a visual guide, check out this helpful link here.
• Ensure Brownies are Completely Cool: Patience is a virtue when layering! It’s absolutely essential that your brownie base is entirely cooled before you spread the cream cheese layer. If the brownies are still warm, the cream cheese will melt and create a messy, unappealing outcome.
• Select the Right Peppermint Extract: Always use food-grade peppermint extract, not mint extract. Mint extract often has a distinct flavor reminiscent of toothpaste, which is not what you want in your dessert. Also, remember that peppermint extract is potent, so use a light hand – a little goes a long way to avoid an overpowering flavor.
• Achieve Clean Slices with a Hot Knife: To get perfectly neat and sharp slices of your layered brownies, use a very sharp knife. Heat the knife under warm running water for a few seconds, quickly wipe it completely dry, and then make your slice. Repeat this process, cleaning and reheating the knife after each cut. This prevents sticking and ensures a beautiful presentation.
• Room Temperature Ingredients: For all layers, especially the brownie batter and cream cheese frosting, ensure your butter, cream cheese, and eggs are at room temperature. This allows for better emulsification, smoother batters, and creamier frostings without lumps, contributing to the overall success of the recipe.
• Don’t Overbake the Brownies: Fudgy brownies are key here! Overbaking will result in dry, cakey brownies. Keep a close eye on them during the last few minutes of baking; a few moist crumbs on a toothpick are perfect, but a wet batter means they need more time.

Frequently Asked Questions About Peppermint Bark Brownies

Have a question about making these festive brownies? Find your answers here!

Discover More Festive Holiday Recipes!

If you’ve enjoyed baking these delightful peppermint bark brownies, you’re sure to love exploring other holiday-inspired treats from my collection. Perfect for sharing, gifting, or simply enjoying with your loved ones, these recipes are designed to bring joy and deliciousness to your festive season.

Peppermint Bark Brownies

Ella Gilbert

Nutrition