These peppermint bark brownies consist of a fudgy brownie base and dark & white chocolate bark topping, all flavored with a touch of peppermint extract, making it the perfect holiday dessert. Top them with crushed candy cane pieces to make them even more festive!
This post is sponsored by Crisco® and B&G. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible!
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Why you'll love these peppermint bark brownies
- Fudgy, yet soft brownie texture: Thanks to the Crisco All-Vegetable Shortening and rich cocoa powders, these brownies turn out incredibly soft and fudgy.
- Festive chocolate peppermint flavor: One taste of the chocolate and peppermint flavor combination immediately evokes the joy of the holiday season.
- Simple, yet impressive: These brownies are made in one bowl and are so simple make, and the bark topping gives them an effortlessly beautiful look.
For more holiday recipes, try my Chocolate Peppermint Cake, Ginger Molasses Crinkle Cookies, Maple Eggnog Crepe Cake, and Chocolate Peppermint Christmas Donuts.
Ingredient Notes
- Crisco All-Vegetable Shortening Sticks: Crisco's high quality all-vegetable shortening creates the softest, melt-in-your-mouth brownie texture!
- Baker's Joy Non-Stick Baking Spray: This baking spray contains flour, so it's a foolproof trick to prevent your bakes from sticking to the pan! Spray it all over your square pan, which will not only make it easy to take the brownies out, but also help the parchment paper stay in place while the thick brownie batter is spread out.
- Flour: Use a high quality unbleached all-purpose flour best results.
- Cocoa Powders: I used a combination of dutch process and black cocoa powders for an extra rich chocolate experience.
- Peppermint Extract: A little goes a long way, so be careful not to add too much!
- Chocolates: Use a high quality dark chocolate and a real white chocolate (which should contain at least 20% cocoa butter) to make the bark topping.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this peppermint bark brownie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Melt shortening & chocolate. In a small bowl, add the Crisco All-Vegetable Shortening and chocolate. Heat in the microwave in 30 second increments until fully melted. Set aside.
STEP 2: Beat sugars & eggs. In a large bowl, add the sugars, eggs, salt, vanilla, and peppermint extract. Using an electric hand mixer, beat on high speed for about 3-4 minutes until the mixture is pale in color and has doubled in size.
STEP 3: Finish the batter. While mixing on low speed, slowly pour in the Crisco, chocolate mixture and mix until fully combined. Then, add the flour and cocoa powders, and mix on low speed until fully combined.
STEP 4: Bake. Scrape down the bowl with a rubber spatula, then transfer the brownie batter into the prepared pan and smooth out the top with an offset spatula. Bake the brownies for about 30 minutes or until shiny & crackly on top and a toothpick inserted comes out clean. Allow the brownies to cool completely before adding the bark topping.
STEP 5: Add the bark topping. In a medium bowl, add the dark chocolate, shortening, and peppermint extract. Heat in the microwave in 30 second increments until fully melted. Set aside. In a separate medium bowl, add the white chocolate, shortening, and peppermint extract. Heat in the microwave in 30 second increments until fully melted. Pour the chocolate mixtures onto the cooled brownies in small pools, alternating between the two. Use a toothpick to swirl them together, then top with crushed candy cane pieces.
STEP 6: Chill, then cut. Place the brownies in the fridge to set, then cut into squares and enjoy!
Expert Baking Tips
- Beat the sugars and eggs for 3-4 min. Be sure to beat the sugars and eggs for a full 3-4 minutes! This will help give the brownies a soft texture and crackly top.
- How to get clean cut brownies: To get clean cut squares, use a sharp knife and run it under hot water (and wipe clean) before each cut.
Recipe FAQs
The best cocoa powder for making brownies is dutch process cocoa powder! Since dutch process is alkalized, it is neutral rather than acidic, and is far richer in flavor than regular cocoa powder. I also added a little bit of black cocoa powder to make them even richer!
Store these brownies in an airtight container at room temperature for 3-5 days or freeze for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Christmas recipes to try
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📖 Recipe
Peppermint Bark Brownies
Ingredients
For the brownies:
- 170 g (12 tablespoon) Crisco All-Vegetable Shortening Sticks
- 56 g (2 oz) dark chocolate
- 200 g (1 cup) granulated sugar
- 142 g (⅔ cup) brown sugar
- ½ teaspoon salt
- 3 eggs, room temp
- 2 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 60 g (½ cup) all-purpose flour
- 84 g (1 cup) dutch process cocoa powder
- 21 g (¼ cup) black cocoa powder
For the peppermint bark topping:
- 227 g (8 oz) dark chocolate
- 227 g (8 oz) white chocolate
- 2 tablespoon Crisco All-Vegetable Shortening Sticks, divided
- 1 teaspoon peppermint extract, divided
- Crushed candy cane pieces, for topping
Instructions
For the brownies:
- Preheat the oven to 350 degrees F.
- Spray a 9 inch square pan with Baker’s Joy Non-Stick Baking Spray and line with parchment paper.
- In a small bowl, add the Crisco All-Vegetable Shortening and chocolate. Heat in the microwave in 30 second increments until fully melted. Set aside.
- In a large bowl, add the sugars, eggs, salt, vanilla, and peppermint extract. Using an electric hand mixer, beat on high speed for about 3-4 minutes until the mixture is pale in color and has doubled in size.
- While mixing on low speed, slowly pour in the Crisco, chocolate mixture and mix until fully combined.
- Then, add the flour and cocoa powders, and mix on low speed until fully combined.
- Scrape down the bowl with a rubber spatula, then transfer the brownie batter into the prepared pan and smooth out the top with an offset spatula.
- Bake the brownies for about 30 minutes or until shiny & crackly on top and a toothpick inserted comes out clean.
- Allow the brownies to cool completely before adding the bark topping.
For the peppermint bark topping:
- In a medium bowl, add the dark chocolate, 1 tablespoon Crisco All-Vegetable Shortening, and ½ teaspoon peppermint extract. Heat in the microwave in 30 second increments until fully melted. Set aside.
- In a separate medium bowl, add the white chocolate, 1 tablespoon Crisco All-Vegetable Shortening, and ½ teaspoon peppermint extract. Heat in the microwave in 30 second increments until fully melted.
- Pour the chocolate mixtures onto the cooled brownies in small pools, alternating between the two. Use a toothpick to swirl them together, then top with crushed candy cane pieces.
- Place the brownies in the fridge to set, then cut into squares and enjoy!
Notes
- Beat the sugars and eggs for 3-4 min. Be sure to beat the sugars and eggs for a full 3-4 minutes! This will help give the brownies a soft texture and crackly top.
- How to get clean cut brownies: To get clean cut squares, use a sharp knife and run it under hot water (and wipe clean) before each cut.
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