Fudgy Peppermint Bark Brownies With Fluffy White Chocolate Frosting
These Peppermint Bark Brownies are everything I want in a holiday dessert. Rich, fudgy brownies meet a whipped frosting that tastes like peppermint bark but feels softer and more indulgent. These are the kind of brownies that disappear fast at parties, look stunning on a dessert table, and make people ask for the recipe before they even finish their first bite.
If you love peppermint bark, this recipe takes it one step further. The brownie base is deeply chocolatey and fudgy, while the frosting is a whipped blend of white chocolate, butter, cream, and crushed candy canes.
They are perfect for holiday gatherings, gifting in festive boxes, or keeping a stash in the fridge for cozy nights when you want something extra special.
Tips For The Perfect Peppermint Bark Brownies
- Use high-quality chocolate for both the brownies and frosting for the best flavor and texture.
- Let the brownies cool completely before frosting to keep the frosting fluffy.
- If the frosting feels too soft, chill it for 10 minutes and whip again.
Favorite Tools & Ingredients
- Organic dark chocolate
- Organic candy canes (dye free)
- Premium white chocolate
- Stand mixer for ultra-fluffy frosting
- Parchment paper
- Offset spatula
The Best Holiday Brownies
These Peppermint Bark Brownies are one of those holiday recipes that feel nostalgic, festive, and a little bit magical all at once. They bring together everything we love about the season rich chocolate, cozy peppermint, and a dessert that looks just as good as it tastes.
For more holiday baking, cozy recipes, and festive inspiration all season long follow along on Instgram!
Gina
Peppermint Bark Brownies
Ingredients
Brownies
- 1 cup unsalted butter
- 8 ounces high-quality dark chocolate chopped
- 1 ¾ cups granulated sugar
- 3 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon fine sea salt
Fluffy Peppermint Bark Frosting
- 6 ounces white chocolate finely chopped
- 1 cup unsalted butter softened
- 2 cups powdered sugar sifted
- 2 tablespoons heavy cream plus more as needed
- ½ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- ¼ cup crushed candy canes plus more for topping
- Pinch of salt
Instructions
Brownies:
- Preheat the oven to 350°F. Line a 9 x 13 baking pan with parchment paper.
- Using a double boiler, melt the butter and dark chocolate over low heat, stirring until smooth. Remove from heat.
- Whisk in the sugar. Add the eggs one at a time, whisking well after each addition until the mixture is glossy and thick. Stir in the vanilla and peppermint extract.
- Fold in the flour, cocoa powder, and salt just until combined. Spread the batter evenly into the prepared pan.
- Bake for 22 to 26 minutes, until the edges are set and the center is just barely firm. Do not overbake. Let the brownies cool completely before frosting.
Frosting:
- To make the frosting, melt the white chocolate using a double boiler or in the microwave in 20 to 25 second intervals, stirring between each. Let it cool at room temperature for about 10 minutes so it is no longer warm.
- In a stand mixer, beat the softened butter on medium speed for about 3 minutes, until very light and creamy. Add the cooled white chocolate and beat until fully incorporated.
- Add the powdered sugar, heavy cream, peppermint extract, vanilla, and salt. Beat on medium-high speed for 2 to 3 minutes until fluffy and whipped. Add more cream as needed to reach a soft, spreadable texture.
- Fold in the crushed candy canes.
- Spread the frosting generously over the cooled brownies and finish with extra crushed candy canes on top. Refrigerate for 20 to 30 minutes to help the frosting set slightly, then slice into clean squares.
