These fudgy peppermint bark brownies are an ideal holiday treat. They feature three layers: a rich, gooey brownie base, a peppermint cream cheese middle, and a glossy chocolate ganache finished with crushed candy canes.
I love peppermint bark at Christmastime — chocolate and candy canes are the ultimate holiday pairing. These brownies capture that flavor combination in a portable bar: all the peppermint bark elements but in brownie form.
There are countless holiday cookie recipes, but these peppermint bark brownies are an underrated festive option. They’re easy to make and perfect for gifting or serving at parties.
If you prefer other holiday peppermint treats, try peppermint bark cheesecake, peppermint chocolate cupcakes, or peppermint bark cookies. For a larger dessert with a similar flavor, a peppermint mocha cake is delicious.
If peppermint isn’t your favorite, alternatives like peanut butter cream cheese brownies or double fudge brownies are excellent choices.
Reader feedback speaks for itself:
“I’m making these again this year for my kids’ youth group parties… I won Best Overall Cookie at the contest last year for these! Out of about 30 cookies!” — Melissa
Why you’ll love these fudgy peppermint bark brownies
- No mixer: The brownie base is simple to prepare without a stand mixer.
- Peppermint cream: A thick cream cheese layer flavored with peppermint extract makes the bars festive and creamy.
- Chocolate ganache: A smooth ganache tops the bars and is finished with crushed candy canes for crunch and color.
- Make ahead: You can prepare the brownie layer in advance and finish the assembly when convenient.
- Small-batch option: The recipe scales easily; halve the ingredients and bake in a 4.5 x 8.5-inch loaf pan for fewer bars.
Ingredients Needed
- Flour: all-purpose flour (recipe tested with AP flour).
- Butter: unsalted; European-style butter adds extra richness.
- Cocoa powder: Dutch-processed was used here; natural cocoa works but produces a lighter color.
- Chocolate: dark chocolate for deep flavor.
- Cream cheese: full-fat, at room temperature for a smooth peppermint layer.
- Peppermint extract: use true peppermint extract (not mint extract) for the correct flavor.
- Candy canes: crush in a food processor or a zip-top bag with a rolling pin for the topping.
Step-by-step Instructions
Step 1: Preheat the oven to 350°F (175°C). Line and grease an 8×8-inch baking pan with parchment, leaving an overhang for easy removal. Melt the butter and chopped chocolate together — either in the microwave in 20-second bursts, stirring between intervals, or over a double boiler. Whisk until smooth.
Step 2: Whisk in the granulated sugar, light brown sugar, and eggs until combined and slightly thickened. Stir in the vegetable oil and vanilla.
Step 3: Add the dry ingredients — flour, cocoa powder, and kosher salt — and fold with a rubber spatula until there are no streaks remaining.
Step 4: Pour the batter into the prepared pan and bake for about 24–28 minutes. A toothpick should come out with a few moist crumbs. Allow the brownies to cool completely in the pan.
Step 5: For the peppermint cream cheese layer, beat room-temperature butter and cream cheese together until smooth, about 1–2 minutes.
Step 6: Add confectioners’ sugar, a pinch of kosher salt, and peppermint extract. Beat until light and fluffy, then spread evenly over the cooled brownies with an offset spatula. Chill in the fridge for a few hours or freeze for about 20 minutes to set.
Step 7: Make the ganache by melting chopped dark chocolate with butter in the microwave in short bursts, whisking until smooth. Remove the peppermint-layered brownies from the fridge or freezer and pour the ganache over the cream cheese, smoothing with an offset spatula.
Step 8: Immediately sprinkle crushed candy canes over the ganache. Let the chocolate set at room temperature or place in the fridge to speed up setting. If chilled, bring the pan to room temperature briefly before lifting the bars out on the parchment. Slice and enjoy.
Recipe Tips & Tricks
- Weigh ingredients: A kitchen scale and metric measurements improve consistency and results.
- Measuring flour: If using cups, use the fluff-and-scoop method to avoid packing too much flour.
- Cool completely: Ensure the brownies are fully cooled before adding the peppermint layer to prevent it from melting.
- Use peppermint extract: Use food-grade peppermint extract and add it sparingly; too much can taste overpowering.
- Clean knife for slicing: Heat a sharp knife under warm water, dry it, and slice; wipe and reheat between cuts for neat slices.
Frequently Asked Questions
Place them in a food processor or a zip-top bag and crush with a rolling pin until you reach the desired size.
Yes. Halve the ingredients and bake in a 4.5 x 8.5-inch loaf pan. Baking time may be slightly reduced; check for doneness early.
You can, but the layers will be thinner and the baking time may be slightly shorter. Watch the brownies closely.
Yes. Brownies can be baked a day ahead and kept in the pan. The cream cheese layer can be added a day before; keep the layered bars chilled until ready to top with ganache.
Try these holiday recipes next
-
No Spread Sugar Cookies
-
Cream Cheese Spritz Cookies
-
Classic Thumbprint Hershey Kiss Cookies
-
Peppermint Bark Cookies
Made this recipe?
Please leave a rating and review below! Tag @alpineella on social media to share your creation. Thank you — Ella.
Recipe
Peppermint Bark Brownies
Ella Gilbert
Equipment
- 1 8×8 baking pan
Ingredients
Brownie Layer
- ¾ cup (170 g) unsalted butter
- 4 oz (113 g) dark chocolate, chopped
- ½ cup (104 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60 ml) vegetable oil
- ¾ tsp vanilla extract
- 1 tsp kosher salt
- ¾ cup (90 g) all-purpose flour
- ¼ cup (20 g) cocoa powder
Peppermint Cream Cheese Layer
- 3 oz (85 g) cream cheese, room temperature
- ¼ cup (57 g) unsalted butter, room temperature
- 2½ cups (285 g) confectioners’ sugar
- ½ tsp peppermint extract
- Pinch kosher salt
Chocolate Layer
- ¼ cup (57 g) unsalted butter
- 6 oz (200 g) dark chocolate, chopped
- 3 candy canes, crushed
Instructions
Make Brownies
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment, leaving an overhang.
- Melt butter and chocolate together, whisking until smooth.
- Add both sugars and eggs; whisk until combined and slightly thickened. Stir in oil and vanilla.
- Fold in flour, cocoa and salt until no streaks remain. Pour into the pan and bake 24–28 minutes. Cool completely in the pan.
Make Peppermint Layer
- Ensure the brownies are completely cooled before starting.
- Beat butter and cream cheese until smooth. Add confectioners’ sugar, salt, and peppermint extract; beat until light and fluffy.
- Spread evenly over the cooled brownies and chill (freeze 20 minutes or refrigerate for a few hours) until firm.
Make Chocolate Topping
- Melt butter and chopped chocolate together in short microwave bursts, whisking until smooth.
- Pour ganache over the chilled peppermint layer and spread quickly. Sprinkle crushed candy canes on top before the chocolate sets.
- Allow chocolate to set, then slice and serve.
Notes
Recipes are developed and tested using metric weights; using a kitchen scale yields the most consistent results.
Small batch: Halve the ingredients and bake in a 4.5″ x 8.5″ loaf pan to make fewer bars.
Room temperature: Bring ingredients to room temperature before starting for best texture.
Salt: If you don’t have kosher salt, halve the amount if using fine salt (1 tsp kosher = ½ tsp fine).
Butter: European-style butter adds creaminess and richness.
Peppermint extract: Use peppermint extract, not mint extract, to avoid a toothpaste-like flavor.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months and thaw overnight in the fridge before serving.