Fudgy Chocolate Brownies with Peppermint Bark

These fudgy chocolate brownies with peppermint bark take our ultra-fudgy homemade brownie recipe and give it a festive holiday twist! Rich, chocolatey brownies get topped with Ghirardelli peppermint bark squares that toast up and almost caramelize in the oven, creating this amazing texture that tastes like a toasted peppermint marshmallow (my husband’s description, and I have to agree!). The peppermint flavor is subtle and balanced, letting that deep chocolate flavor shine through while adding just the right amount of peppermint to make them feel festive.

I’ve been doctoring up box brownies with peppermint bark for years because it’s such an easy way to give brownies a holiday twist. But since perfecting our ultra fudgy homemade brownies recipe, I knew I needed to create a from-scratch version that would blow those box brownie versions out of the water. And let me tell you, these absolutely deliver!

After testing these with about a dozen friends and neighbors (someone’s gotta do the hard work of taste testing, right?), everyone raved about the toasty peppermint bark on top. It adds this incredible contrast of textures and flavors that makes these brownies feel extra special. These will definitely be added to my list of go-to easy holiday treats to bring to parties or share with loved ones because they look impressive but are honestly super easy to make.

Ingredients for Our Christmas Brownies

• Salted butter. Creates the rich, fudgy base and adds incredible flavor to the brownies.
• Granulated sugar AND brown sugar. We’re using a combination of sugars to sweeten our brownies, and offset the bitterness of the cocoa powder. The brown sugar helps keep the bars moist and soft while also giving them a richer flavor. The white sugar helps to give our treat a nice, shiny and crackly top (where it peaks out from around the peppermint park of course).
• Neutral oil. Using just a little bit of oil helps us get that perfect, fudgy texture. Canola oil or vegetable oil are my preferred options for baking, but grapeseed oil would also work.
• Large eggs. In addition to binding everything together, eggs act as our leavening agent, create structure, and add moisture to help create that dense, moist, and fudgy texture you’d expect in a good brownie.
• Vanilla extract. Enhances the chocolate and peppermint flavors.
• Salt. Balances the sweetness and makes the makes the chocolate flavor more intense.
• All-purpose flour. Provides just enough structure without making the brownies cakey.
• Natural, unsweetened cocoa powder. Creates that deep, rich chocolate flavor and fudgy texture.
• Semi-sweet chocolate chips. Adds pockets of melty chocolate throughout the brownies.
• Ghirardelli peppermint bark squares. The star of the show! We’re mixing pieces of peppermint bark into our brownie batter AND topping our brownies with them too! You’ll need 2 of the 4.57 ounce bags (approximately 22 squares total).

Check the recipe card at the bottom of the page for all ingredient measurements and recipe details.

How to Make Peppermint Bark Brownies

Prep your pan, peppermint bark, and oven. Count out 16 peppermint bark squares and set aside. Roughly chop up the remaining pieces (about 6 squares) to mix into the brownie batter and set aside. Preheat the oven to 350°F and grease a 9×9 inch metal baking pan.

Mix the wet ingredients. Add the melted butter, granulated sugar, brown sugar, and oil to the bowl of a stand mixer (or a large mixing bowl) and stir to combine.

Then whisk in the eggs, vanilla extract, and salt until everything is well combined.

Add the dry ingredients. Slowly mix in the cocoa powder and flour, stirring until JUST combined.

Gently fold in the chocolate chips and peppermint bark pieces.

Be sure not to mix too much, overmixing can result in tough brownies instead of nice, fudgy ones.

Transfer the batter to the prepared pan, it will be very thick, and that’s totally fine!.

Use a spatula to spread the batter into the corners and make an even layer.

Top the layer of brownie batter with 16 peppermint bark squares (in a 4 x 4 pattern), gently pressing them into the batter.*

Bake the brownies for 30 to 40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs on it. The center should no longer jiggle or look liquidy. Allow the brownies to cool in the pan for at least 30 minutes (1 to 2 hours is even better if you have the time).

Slice, serve, and enjoy! If you used a sheet of parchment paper, you can remove the brownies from the pan before slicing.

*If you’d like slightly less toasty peppermint bark on top, bake the brownies without them for about 25 minutes before adding them. Then remove the pan from the oven, top with the peppermint bark squares, then continue cooking until the brownies are baked to your liking.

Holiday Brownies Variation Ideas

Amp up the peppermint flavor. Add ½ to 1 teaspoon of peppermint extract to the brownie batter if you want a stronger peppermint flavor.

Use different peppermint bark. If you have homemade peppermint bark or other holiday peppermint bark that’s been gifted to you, feel free to use that instead! Just break it into pieces to top the brownies.

Top with crushed candy cane pieces. For little pops of crunchy texture and more peppermint flavor, crush up a few mini candy canes and sprinkle them on top before baking.

How to Store

Store fully cooled brownies in an airtight container at room temperature for up to 3 days. You can also wrap them in plastic wrap or aluminum foil. Some people will wrap them and store them in an airtight container in an effort to keep them away from the air, which can dry them out (and honestly, that’s not a bad idea if you want them to stay extra fudgy!).

For longer storage, you can refrigerate the brownies for up to 1 week. Just let them come to room temperature before enjoying, or warm them slightly in the microwave for that fresh-baked texture.

Peppermint Bark Brownies Recipe FAQs