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Peppermint Bark Brownies

These Peppermint Bark Brownies are rich, fudgy, and topped with a light, whipped peppermint bark frosting made with white chocolate, butter, and crushed candy canes.
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Prep Time:20 minutes
Cook Time:25 minutes
Cooling Time:2 hours
Total Time:2 hours 45 minutes
Servings: 16

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.