Oh, the holidays! The twinkling lights, the cheerful music, and, let’s be real—the mouthwatering desserts! One of my absolute favorites to whip up during this festive time is my Peppermint Bark Brownies. These decadent little squares are a delightful fusion of rich chocolatey goodness and refreshing peppermint, making them the perfect treat to share with family and friends. I remember the first time I made them; my kitchen smelled like Christmas, and I could hardly wait for them to cool before I snuck a bite (or two, if I’m being honest!).
Every year, I find myself making a double batch because they disappear faster than I can say “Merry Christmas.” And let me tell you, the combination of fudgy brownies topped with creamy white chocolate ganache and crunchy peppermint candies is nothing short of heavenly. So, are you ready to embark on this delicious baking adventure with me? Grab your apron, and let’s make some magical Peppermint Bark Brownies!
What’s in Peppermint Bark Brownies?
- Unsalted butter: This is the first key ingredient, giving the brownies that rich, fudgy texture. I usually opt for Kerrygold because it’s so creamy!
- Granulated sugar: A good amount is needed here to sweeten the brownies and help create that signature glossy top.
- Eggs: Four large eggs contribute to the brownies’ structure and moisture. Don’t worry; they keep things perfectly gooey!
- Vanilla extract: Just a teaspoon adds an aromatic charm. I recommend using pure vanilla extract for the best flavor.
- All-purpose flour: This binds everything together; a little goes a long way in giving shape to your brownies.
- Unsweetened cocoa powder: I love the depth it brings! Use a high-quality cocoa powder like Ghirardelli to enhance that chocolate flavor.
- Salt: A pinch of salt elevates the sweetness and brings out the richness of chocolate.
- White chocolate chips: They’ll melt into a velvety ganache that you won’t be able to resist. I usually pick Nestlé or Ghirardelli for their smoothness.
- Heavy cream: A must for creating that luscious ganache that’ll coat your brownies in loveliness.
- Crushed peppermint candies: These are the festive flair—bursting with minty goodness and a delightful crunch!
- More white chocolate chips: For drizzling. It’s all about those layers of white chocolate delight!
Are Peppermint Bark Brownies Good for You?
Well, let’s face it—these brownies are more about indulgence than health. But hey, that’s what the festive season is all about, right? The combination of unsalted butter, heavy cream, and white chocolate creates a rich texture that is simply divine, albeit a bit on the decadent side. The peppermint candies are a lovely touch, adding a refreshing contrast, and since they’re a fun treat, I always say moderation is key! If you’re looking to make them a tad lighter, consider using Greek yogurt instead of some of the butter or skipping the ganache (though I don’t know if I could do that)! Just balance them out with some fresh fruit on the side while you indulge.
Ingredients List
- Brownie Layer:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- White Chocolate Ganache:
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- Toppings:
- 1/4 cup crushed peppermint candies
- 1/4 cup white chocolate chips (for drizzling)
How to Make Peppermint Bark Brownies?
- Preheat the Oven: Fire up that oven to 350°F (175°C). Grab a 9×13 inch baking pan and grease it up, then line it with parchment paper, leaving an overhang for easy removal later.
- Make the Brownie Batter: In a medium saucepan, melt the butter over low heat. Once it’s melted, take it off the heat and stir in the sugar, eggs, and vanilla extract until well combined. In another bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until everything is smooth and delicious-looking.
- Bake the Brownies: Pour that luscious brownie batter into your prepared baking pan. Spread it evenly and pop it in the oven for 25-30 minutes. Pro tip: stick a toothpick in the center—it should come out with moist crumbs, not wet batter. Let them cool in the pan on a wire rack (if you can resist not digging in).
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it’s simmering. Remove from heat and toss in the white chocolate chips. Let them sit for a couple of minutes, then stir until you have a gloriously smooth ganache.
- Assemble the Brownies: Once the brownies are cool, pour that heavenly white chocolate ganache all over the top. Use a spatula to make it nice and even.
- Add Toppings: While the ganache is still wet, shower those crushed peppermint candies on top, making sure to coat every inch. Set aside for about 30 minutes to let the ganache set.
- Drizzle White Chocolate: Melt more white chocolate chips in a microwave-safe bowl (30 seconds at a time, stirring in between). Once melted and smooth, go wild and drizzle it over the brownies using a fork or a piping bag.
- Cut and Serve: When the ganache is firm, use the parchment overhang to lift those babies out of the pan. Cut them into squares, and serve on a pristine white plate—your guests will think you’re a dessert magician!
Festive Tips for Making the Best Peppermint Bark Brownies
- For an extra minty kick, add a few drops of peppermint extract to the brownie batter before baking.
- Store your brownies in an airtight container, and they’ll stay fresh for several days (if they last that long).
- Feel free to mix in some chocolate chips or nuts into the brownie batter for added flavors and textures.
There you have it, my friends! Peppermint Bark Brownies that are sure to light up your dessert table this holiday season. I guarantee these will become a go-to recipe in your baking repertoire. Don’t forget to share your baking triumphs with me—I can’t wait to hear how yours turn out! Happy baking and merry munching!
