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Dense fudgy dark chocolate peppermint bark brownies topped with white chocolate and crushed peppermint candy canes

Peppermint Bark Fudge Brownies

These Peppermint Bark Fudge Brownies are the ultimate decadent holiday treat. Ultra-dense, glossy dark chocolate fudge brownies are baked to chewy perfection, then topped with a layer of peppermint-infused melted white chocolate and a festive crunch of crushed candy canes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 brownies
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Fudgy Dark Chocolate Brownie Base
  • 3/4 cup 170g unsalted butter, melted and warm
  • 1 1/4 cups 250g granulated sugar
  • 3/4 cup 75g Dutch-process unsweetened cocoa powder
  • 3 large eggs room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure peppermint extract do not over-measure
  • 1/2 cup 65g all-purpose flour
  • 1/2 tsp fine sea salt
  • 3/4 cup 130g semi-sweet dark chocolate chips, folded into batter
White Chocolate Peppermint Bark Topping
  • 8 oz 225g high-quality white chocolate baking bars or chips
  • 1 tsp coconut oil or vegetable shortening for smooth melting
  • 1/4 tsp pure peppermint extract
  • 1/3 cup finely crushed peppermint candy canes about 4 regular candy canes
  • 2 tbsp melted dark chocolate for decorative holiday drizzle optional

Method
 

Step-by-Step Cooking Walkthrough
  1. Prep Oven & Pan: Preheat oven to 350°F (175°C). Line an 8x8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease parchment with nonstick spray.
  2. Whisk Butter, Sugar & Cocoa: In a large microwave-safe bowl, combine melted warm butter, sugar, and Dutch-process cocoa powder. Whisk vigorously for 1 minute until glossy and smooth.
  3. Add Eggs & Extracts: Add room-temperature eggs one at a time, whisking vigorously for 1 full minute after each addition until the batter becomes thick, shiny, and pale ribbons form. Whisk in vanilla and peppermint extract.
  4. Fold in Dry Ingredients: Gently fold in all-purpose flour and fine sea salt using a rubber spatula just until no flour streaks remain. Gently fold in semi-sweet chocolate chips (do not overmix).
  5. Bake the Fudgy Slab: Spread batter evenly into the prepared pan. Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted into the center comes out with moist fudge crumbs (not wet batter). Cool completely in the pan on a wire rack.
  6. Melt White Chocolate Bark: In a heatproof bowl set over a pot of simmering water (double boiler) or in 20-second microwave bursts, melt white chocolate and coconut oil, stirring constantly until completely silky. Stir in 1/4 tsp peppermint extract.
  7. Top with Bark & Candy Canes: Pour warm melted white chocolate evenly over the cooled brownies, spreading to the edges with an offset spatula. Immediately scatter crushed candy cane pieces over the surface, pressing very gently so they adhere.
  8. Chill, Slice & Serve: Refrigerate for 25 to 30 minutes until the white chocolate is completely firm. Use the parchment sling to lift the brownie slab onto a cutting board. Slice into 16 squares using a sharp knife wiped clean between cuts, and enjoy!

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 9gCholesterol: 55mgSodium: 110mgPotassium: 140mgFiber: 2gSugar: 28gVitamin A: 290IUCalcium: 45mgIron: 1.6mg

Notes

Chef Secret: Allow the baked brownies to cool completely to room temperature before pouring on the warm melted white chocolate. If poured onto hot brownies, the white chocolate will separate into cocoa butter grease. Once topped and sprinkled with candy canes, chill in the refrigerator for 25 minutes so the bark sets firm for knife-sharp clean slices!

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