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5 from 2 votes

Peppermint Bark Brownies

Peppermint Bark Brownies are a festive treat! A chewy brownie with minty white chocolate drizzle and crushed candy canes on top!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 12 brownies
Calories: 695kcal
Author: Britney

Equipment

  • Mixing Bowls
  • 9x13 baking dish

Ingredients

  • 1 ½ cup Butter, melted
  • 2 cups Sugar
  • 1 cup Brown sugar
  • 2 tsp Vanilla Extract
  • 1 tsp Peppermint Extract
  • ½ cup Coffee (or water)
  • 3 large Eggs
  • 2 ½ cups All-Purpose Flour
  • 1 ½ tsp Baking Powder
  • 1 tsp Kosher salt
  • 1 ¼ cup Cocoa Powder
  • ½ tsp Espresso Powder
  • 6 oz White Chocolate (melted)
  • ¾ cup Crushed Peppermint

Instructions

  • Preheat the oven 350 degrees. Line a 9x13 baking pan with parchment paper.
  • Melt butter and add to a large mixing bowl. Add sugar, brown sugar, vanilla extract, and peppermint extract. Mix together until all ingredients are fully incorporated. Add coffee and then mix in the eggs, one at a time.
  • In a separate bowl, combine flour, baking powder, salt, cocoa powder, and espresso powder. Whisk together and add to the butter/sugar mixture. Fold together until just combined (batter will be thick).
  • Pour batter into baking pan and even out batter with a spatula/spoon to ensure batter is evenly spread throughout the pan. Bake for 45-50 minutes. Allow brownies to cool completely before moving to the next step.
  • Melt white chocolate according to the package's instructions. Drizzle white chocolate on top of brownies and top with crushed candy canes.
  • Refrigerator for 15 minutes to allow white chocolate to set.

Nutrition

Calories: 695kcal | Carbohydrates: 94g | Protein: 8g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 477mg | Potassium: 257mg | Fiber: 4g | Sugar: 68g | Vitamin A: 781IU | Vitamin C: 0.1mg | Calcium: 125mg | Iron: 3mg