How to Make Peppermint Bark Brownies

Peppermint Bark Brownies are yummy spongy chocolaty treats. Studded with the coarsely chopped creamy white chocolate peppermint bark, these luscious brownies add a festive touch to your desserts and celebrations. Serve them with coffee or tea.

Prep time: 30 minutes
Cooking time: 1 ½ hours
Total time: 2 hours
Yield: 18 Peppermint Bark Brownies

Ingredients:
All-purpose flour: 2/3 cup
Dark cocoa powder: 2 tablespoons
Salt: ½ teaspoon
Semisweet baking chocolate (chopped): 4 ounces
Unsweetened baking chocolate (chopped):  4 ounces
Unsalted butter (cut into cubes): ½ cup (1 stick)
Granulated sugar: ¾ cup
Lightly beaten egg (at room temperature): ¾ cup
Vanilla extract: ¾ teaspoon
Peppermint extract: ¼ teaspoon

For Topping:
Good quality white chocolate (chopped): 6 ounces
Vegetable shortening: 1 ½ tablespoons
Candy canes (coarsely chopped): 3 to 4

Instructions

  • 1

    Preheat your oven to 350ºF.

  • 2

    Now line a large baking dish with wax or parchment paper, leaving a slight overhang on right and left edges.

  • 3

    In a small mixing bowl, mix up all-purpose flour and dark cocoa powder.

  • 4

    Sprinkle the mixture with some salt and set the bowl aside.

  • 5

    Place a large bowl over the gently simmering pot of water. Now add the baking chocolate and unsalted butter to the bowl and whisk cool to avoid scorching or sticking.

  • 6

    Continue stirring until the butter and chocolate melt completely and form a velvety smooth paste.

  • 7

    Remove the butter-chocolate mixture’s bowl from heat and stir in sugar. Blend it until the sugar dissolves completely and the mixture has cooled a little.

  • 8

    Whisk in the ¾ cup of lightly beaten egg, peppermint extract and vanilla extract. Slightly toss the newly added ingredients.

  • 9

    Use a large rubber spatula to scatter the previously mixed flour mixture over the top of the chocolate mixture.

  • 10

    Whisk the mixture for 1 to 2 minutes or until the ingredients are slightly incorporated.

  • 11

    Gently pour this batter into the lined baking pan and spread it all around, using the back side of a large round spatula.

  • 12

    Set the baking pan in the preheat oven and bake for 28 to 30 minutes or until puffy and nicely golden brown.

  • 13

    Once baked well, remove the baking pan from oven and shift to a cooling/wire rack and leave it until cool completely.

  • 14

    In the mean time, melt the white chocolate and shortening together, following the procedure mentioned in step 5.

  • 15

    Take away the chocolate-shortening mixture from heat before it melts completely and set aside.

  • 16

    Remove the baking pan from the rack and then use a large sharp knife to cut it into 9 squares – of equal size. Now cut the squares in half into perfect triangles.

  • 17

    Drizzle the chocolate-shortening mixture over the brownies and spread it into a thin even layer, using a cake knife.

  • 18

    Immediately sprinkle the coated brownies with some coarsely chopped candy cane pieces and refrigerate it for around 30 to 40 minutes or preferably overnight.

  • 19

    Serve the Peppermint Bark Brownies once cool well or store them in a large airtight container.

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