Peppermint Bark Brownies

December  4, 2017
3 Ratings
Photo by Kate Wood
  • Makes 16
Author Notes

These peppermint bark brownies are fudgy chocolate brownies topped with a semisweet and white chocolate peppermint bark and candy cane pieces. —Kate Wood

What You'll Need
  • For the brownies:
  • 4 ounces semisweet chocolate, chopped
  • 10 tablespoons unsalted butter
  • 1 14- ounce can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup mini semisweet chocolate chips
  • For the peppermint bark topping:
  • 8 ounces semisweet chocolate
  • 12 ounces white chocolate
  • 1/4 cup crushed candy cane or peppermint candy pieces
  1. To make the brownies: Preheat the oven to 350 degrees. Line a 9”x13” baking pan with a large piece of foil with 2” overhang on all sides of the pan. Grease lightly with baking spray or oil. Place a large bowl over a saucepan over medium-low heat with a small amount of simmering water in it. Put the chocolate and butter into the bowl and stir regularly until melted. Remove from heat and set aside briefly. In a separate small bowl, stir together the sweetened condensed milk and eggs. Whisking briskly, add the sweetened condensed milk mixture to the chocolate and butter mixture until well combined. Add the vanilla and sugar, stirring to combine. In a small bowl, combine the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the chocolate mixture and fold to combine. Stir in the mini chocolate chips. Spread the mixture into the prepared pan and bake in the preheated oven for about 25-30 minutes or until the edges are well set and a toothpick inserted comes out only with a few moist clumps. Be careful not to overbake. Allow the brownies to cool completely.
  2. To prepare the topping: Melt the semisweet chocolate in a double boiler, similarly to the chocolate for the brownies. Spread the chocolate in an even, thin layer on the brownies. Place the pan in the fridge to set up while you repeat this process with the white chocolate. Melt it gently over very low heat (white chocolate will seize if it gets too hot!) and then spread evenly over top of the cooled, set semisweet chocolate. Sprinkle the top of the brownies with the peppermint pieces and allow to set completely in the fridge prior to slicing. Enjoy!

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1 Review

Alison December 8, 2018
These are delicious!! I followed the recipe as is and they turned out perfect. Any tips on how to cut with out shattering the chocolate bark?