Festive Peppermint Bark Brownies 🎄

These fudgy brownies, topped with a creamy peppermint frosting and crushed candy canes, are the perfect festive treat for your holiday season!

Prep Time 30

Cook Time 25

Cooling Time 3 5

Total Time 55

Servings 9 brownies

Calories 544 kcal

3 ounces white chocolate good quality
0.5 cup unsalted butter softened, (1 stick)
1 cup powdered sugar sifted (start with less and adjust for desired sweetness, up to 2 cups)
0.5 tsp peppermint extract (ensure it's extract, not essence, up to 1 tsp)
0.25 tsp salt
1 tbsp heavy cream or milk (as needed for a smooth consistency, up to 2 tbsp)
2 candy canes finely crushed

Preheat your oven to 350°F (180°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, leaving a little overhang to easily lift out your brownies later. You can also just lightly grease the pan.
Chop the butter into pieces and finely chop the dark chocolate. Place them together in a microwave-safe bowl.
Melt the butter and chocolate gently: heat on medium power in the microwave for 45-second bursts, stirring well after each, until smooth. (Alternatively, melt over a double boiler.) Let this rich chocolate mixture cool down to just warm, not hot.
Into the cooled chocolate mixture, whisk in the granulated sugar, eggs, and vanilla extract until everything is nicely combined and glossy.
Next, gently stir in the all-purpose flour, cocoa powder, and salt. Mix until you no longer see any dry flour or lumps – don't overmix!
Pour the brownie batter into your prepared pan and spread it evenly. Bake in the center of your preheated oven for 26-32 minutes, or until a toothpick inserted into the middle comes out with a few moist crumbs, but no wet batter.
Let the brownies cool completely in the pan for several hours. This step is key for perfect fudgy texture and clean frosting!

Finely chop the white chocolate and place it in a heatproof bowl. Melt it slowly using the same microwave method (45-second intervals on medium power, stirring well) or over a double boiler. Set it aside to cool completely.
In a large bowl, beat the softened butter until it’s wonderfully creamy and smooth.
Add 1 cup of powdered sugar, the peppermint extract, and salt. Start mixing on low speed to avoid a sugar cloud, then gradually increase to medium until combined.
Once your melted white chocolate is cool, mix it into the butter mixture until fully combined and smooth.
Gradually beat in the remaining powdered sugar (about 1/3 cup at a time), alternating with a tablespoon of cream or milk, until your frosting is light, fluffy, and reaches your desired sweetness and spreadable consistency. Feel free to add a little extra peppermint extract if you love a strong mint flavor!

Once the brownies are totally cool (the pan shouldn't feel warm at all), use the parchment paper overhang to lift them out and place them on a cutting board.
Spread the creamy peppermint frosting evenly over the cooled brownies.
Generously sprinkle the finely crushed candy canes over the frosting. To crush candy canes, place them in a bag and gently tap with a rolling pin.
Slice the brownies using a sharp knife. For the neatest cuts, wipe your knife clean after each slice. Enjoy these delightful, festive treats!

Enjoy these delightful, festive Peppermint Bark Brownies!