Peppermint Bark has become almost synonymous with the holidays. Such an iconic treat with that pepperminty, milk chocolatey flavor combination. It’s such a great holiday goodie for gifting and I bet you’ve already gotten some or will before the holidays are over!
Whether you make it yourself or you’re gifted some from Williams-Sonoma, this Peppermint Bark Brownie recipe is a terrific way to turn that bark into an even better holiday recipe.
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Why is Peppermint Bark so Good
Peppermint and chocolate is such a wonderful flavor combination for the holidays, or anytime of year, if we’re being honest.
Typically, peppermint bark is with melted semi-sweet chocolate and white chocolate with a bit of peppermint extract added and finished with an abundance of peppermint candy pieces or crushed candy canes.
To show off this iconic treat, I created a recipe for Peppermint Bark Brownies that truly highlight the wonderful flavors of this fabulous bark. And I can't stop eating it.
Layered Peppermint Bark Brownies
This recipe is made up of layers. The base layer is my Chewy Chocolate Brownies made in a rectangular 9x13-inch baking pan, rather than an 8-inch square pan. They are super chewy and chocolatey but not overly dense. Perfect for topping with two more layers!
The next layer is akin to Peppermint Patty filling. It’s made up of powdered sugar, corn syrup, butter, peppermint extract and a bit of milk to get the right spreadable consistency. It is stiff, not soupy, but spreadable and oh so delicious against the chewy brownie layer and the chocolate ganache.
The final layer is a simple chocolate ganache that can be made in the microwave by combining semi-sweet chocolate chips, heavy cream, a little butter and a pinch of salt. Once the ganache is spread on top of the peppermint filling, we sprinkle on the peppermint bark pieces for the perfect finish.
Tips for Success
I recommend chilling the brownie layer before topping with the peppermint layer. Then, chilling again before topping with the ganache. Definitely chill the peppermint bark brownies once they are assembled to allow the chocolate ganache to set and to make cutting them much cleaner.
Speaking of cutting these layered holiday brownies, I like to cut them into 15 squares (3 rows lengthwise and 5 rows cross-wise). Use a sharp knife and wipe the knife clean between cuts. This will enable you to have clean cuts without chocolate on your peppermint layer and brownie bits in your chocolate. Or whichever way it tends to happen.
I recommend storing these at room temperature, tightly covered, for up to 2 days. If storing longer, pop them in the fridge and they’ll last about a week or so.
This recipe is a great way to use up that leftover peppermint bark!
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Looking for more peppermint recipes? Give these a try:
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- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoon espresso powder optional
- ⅔ cup boiling water
- ⅓ cup semi-sweet chocolate chips
- 4 tablespoon unsalted butter melted
- ⅔ cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ teaspoon kosher salt
- 5 cups powdered sugar
- 6 tablespoon unsalted butter softened
- ½ cup light corn syrup
- 1 ½ teaspoons peppermint extract
- 3 tablespoon milk
Chocolate Ganache Topping
- 1 ¾ cups semisweet chocolate chopped (or semisweet chocolate chips)
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- pinch salt
- ½ cup Williams-Sonoma Peppermint Bark broken into small pieces
Prepare the brownies
- Preheat oven to 350ºF (180ºC). Line a 9x13-inch baking pan with parchment paper, allowing excess to overhang pan edges. Set aside. In a large bowl, whisk together the cocoa powder, espresso powder (if using), and boiling water until smooth. Add chocolate chips and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, egg yolks, and vanilla and continue to whisk until smooth. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
- Pour the batter into the prepared pan and smooth with an offset spatula. Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 22-25 minutes. Transfer pan to wire rack and cool in the pan while you prepare the filling.
Prepare peppermint filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat all ingredients at low speed until mixture starts to come together; gradually increase mixer speed to medium, and beat until smooth, 1 to 2 minutes.
- Once brownies have cooled, spread the peppermint filling over the brownies in an even layer. Place brownies in the refrigerator to chill for 15 minutes.
Prepare the chocolate ganache topping
- Place the chocolate, cream, butter and salt in a microwave-safe bowl. Heat on high in 15-second increments until fully melted, stirring between. Let the topping cool for 5 minutes.
- Remove the chilled brownies from the fridge and pour the ganache over top then spread with an offset spatula to form an even layer. Sprinkle the peppermint bark pieces evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, at least 45 minutes.
- Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut.
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