Peppermint Bark Brownies with Ghirardelli Squares
Thick and fudgy brownies with a festive twist that are easy to make! You'll wow your family and friends with these super chocolatey, peppermint bark packed homemade brownies that have the perfect balance of fudgy chocolate and peppermint flavor.
Servings: 16 Servings
Calories: 361kcal
Ingredients
- 1 Cup salted butter, melted and cooled slightly
- 1 Cup granulated sugar
- 1 Cup brown sugar (light or dark)
- 2 Tablespoons neutral oil (canola or vegetable recommended)
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 Cup all-purpose flour
- 1 Cup natural, unsweetened cocoa powder
- ½ Cup chocolate chips of choice
- 2 , 4.57oz bags of Ghirardelli peppermint bark (approximately 22 squares), divided
Instructions
- Preheat the oven to 350°F and grease a 9x9 metal baking pan and set aside. If desired, add parchment paper into the greased pan for easier removal.
- 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.2 , 4.57oz bags of Ghirardelli peppermint bark (approximately 22 squares), divided
- In a large mixing bowl, combine the melted butter, sugars, and oil.1 Cup salted butter, melted and cooled slightly, 1 Cup granulated sugar, 1 Cup brown sugar, 2 Tablespoons neutral oil
- Then whisk in the eggs, vanilla extract, and salt.4 large eggs, 2 teaspoons vanilla extract, ½ teaspoon salt
- Slowly mix in the cocoa powder and flour and stir until JUST combined.1 Cup all-purpose flour, 1 Cup natural, unsweetened cocoa powder
- Gently fold in the chocolate chips and rough chopped peppermint bark pieces into the batter (making sure not to mix too much).½ Cup chocolate chips of choice
- Pour the batter into the prepared pan (it will be very thick, that's ok!), and use a spatula to spread it to the corners and make an even layer.
- Top the layer of brownie batter with the remaining 16 peppermint bark squares (in a 4 x 4 pattern in your pan), gently pressing them into the batter a smidge.*
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with only a few crumbs on it. The center should no longer jiggle (or looks kind of liquidy), and will be JUST set to the touch.*
- Allow the brownies to cool in the pan for at least 30 minutes (1-2 hours if you have time) to finish setting up before removing from the pan and slicing.
Video
Notes
*If you'd like slightly less toasty peppermint bark on top, bake the brownies without them for about 25 minutes before adding them. Remove the pan from the oven and add the peppermint bark squares to the partially baked brownies, then continue cooking until the brownies are baked to your liking.
*Note regarding doneness: when doing the toothpick check, look for a toothpick with a some moist crumbs on it for fudgy brownies. If you prefer more cakey brownies, look for a toothpick that comes out clean. In general, it is better to take your brownies out early vs. over bake them for the best texture and to avoid a dry end product. They'll continue to bake a bit as they sit in the pan to cool.
Storage: store peppermint chocolate brownies in an airtight container at room temperature for up to 3 days. You can also wrap them in plastic wrap or tinfoil.
Variation Ideas:
- Add more peppermint. For a stronger peppermint flavor, add ½ to 1 teaspoon of peppermint extract into the brownie batter with the other wet ingredients.
- 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.
Nutrition
Calories: 361kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 194mg | Potassium: 174mg | Fiber: 2g | Sugar: 36g | Vitamin A: 417IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 1mg
