The Best Peppermint Bark Brownies Recipe
If you love the combination of chocolate and peppermint then look no further. This recipe for Peppermint Bark Brownies starts with a gooey and delicious boxed brownie. The brownie is topped with both homemade chocolate frosting and chopped peppermint bark. They are a perfect combination of flavors with just the right amount of peppermint flavor!!
Table of Contents
Christmas desserts are my specialty! For over 30 years I have been spending the months of November and December in the kitchen, making amazing sweet treats with simple ingredients!
I love using boxed brownie mix because it helps save so much time! Substituting vegetable oil with melted butter and buttermilk for the water gives them a taste and texture that is out of this world.
Topping them with homemade Texas Sheet Cake Cookie frosting and peppermint bark is really what takes these peppermint brownies over the top! They are the perfect addition to your holiday menu, a festive cookie tray or as a gift for someone you love. Enjoy!
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What goes into this recipe
- Brownie Box Mix: Using boxed mix saves time but still gives you a fudgy brownie base. You can use any brand you love. I also love using it for Cosmic Brownie Cookies!
- Butter: Used in both the fudgy peppermint brownies and icing, it adds richness and helps create a smooth texture. I prefer using salted butter but if you prefer to use unsalted butter, go for it.
- Buttermilk: This adds moisture and a slight tanginess to the brownies. If you don’t have it, there’s an easy substitution in the recipe notes.
- Cocoa Powder: This gives the icing a phenomenal chocolate flavor and color. You could use Dutch-processed cocoa for a smoother, less acidic taste if you prefer.
- Peppermint Bark: I love all things peppermint and the Ghirardelli peppermint bark is my favorite! It has the perfect white chocolate layer on top of milk chocolate. If you have a great recipe, you could also use homemade peppermint bark.
See recipe card for full information on ingredients and quantities.
How to make Peppermint Bark Brownies
- Preheat your oven to 325°F and prepare a 9×9 baking pan by either spraying it with non-stick cooking spray or lining it with parchment paper. In a large bowl, combine the brownie mix, melted butter, buttermilk, egg, and vanilla. Mix by hand with a sturdy spoon {or hand mixer} until everything is well combined and thick.
- Pour batter evenly in the prepared baking pan and spread it out into an even layer.
- Bake the brownies for 30-35 minutes, or until the center is set but still slightly soft. Allow the brownies to cool on a rack for about 20 minutes.
- While the brownies are cooling, prepare the icing. In a medium saucepan over medium-low heat, melt the butter. Once melted, add the cocoa powder and milk, stirring until the mixture thickens and just starts to boil. Remove the pan from heat and quickly whisk the powdered sugar into the chocolate mixture until smooth. You’ll want to work fast at this stage because the icing will start to set as it cools, making it harder to spread evenly.
- Pour the warm icing over the cooled brownie layer and spread it quickly with a spatula into an even layer.
- Before the icing has a chance to set, sprinkle the chopped peppermint bark pieces over the top of the brownies. Allow the brownies to come to room temperature, then refrigerate for at least 2 hours. This chilling time makes the brownies easier to cut cleanly. Once chilled, cut the brownies into squares or triangles. If you use parchment paper, lift the entire sheet of brownies out of the pan and onto a cutting board before cutting. I like using this method because it makes the process easier and gives you cleaner edges.
Expert Tips
- Use a warm knife for cutting. For cleaner cuts, wipe your knife with a warm, damp cloth between slices. This prevents the fudgy brownie and icing from sticking to the knife.
- Get creative with toppings. If you don’t have peppermint bark, you can substitute crushed candy canes or peppermint candies for a similar effect.
- For best results, allow time for chilling. The brownies taste and cut better when they’ve had time to chill. If possible, make them a day ahead and let them sit in the refrigerator overnight.
- Boost the peppermint flavor. For a more intense peppermint taste, add a bit of peppermint extract {about 1/4 teaspoon} to the brownie batter.
Storage and Freezing
Store: Keep these Peppermint Bark Brownies in an airtight container in the refrigerator for up to 5 days. The cool temperature helps maintain the texture of both the brownies and the icing.
Freeze: You can freeze these brownies for up to 3 months. Cut them into individual portions before freezing, and wrap each piece tightly in plastic wrap, then place in a freezer bag. This makes it easy to thaw only what you need.
To thaw, transfer the wrapped brownies to the refrigerator overnight. Let them come to room temperature before serving for the best flavor and texture.
Recipe FAQs
If you don’t have buttermilk, you can make a quick substitute. Add 1/2 teaspoon of white vinegar or lemon juice to just under 1/2 cup of regular milk. Let it sit for about 5 minutes before using.
The peppermint bark brownie recipe is designed for a 9×9 inch pan. If you use a larger 9×13 pan, the brownies will be thinner and may need less baking time. You could also consider doubling the recipe.
The brownies are done when the center is set but still slightly soft. You can test this by inserting a toothpick into the center – it should come out with a few moist crumbs, but not wet batter.
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Easy Peppermint Bark Brownies
Ingredients
Brownies
- 1 box fudge brownie mix {16.3 ounces}
- 6 Tablespoons butter {melted}
- ¼ cup buttermilk {see substitution in notes}
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- ¼ cup butter
- 1 Tablespoon unsweetened cocoa powder
- 3 Tablespoons milk
- 1 ½ cups powdered sugar
- 3.5 ounces peppermint bark {cut into pieces}
Instructions
Brownies
- Preheat the oven to 325° and spray a 9×9 baking pan with non stick cooking spray or line with parchment paper {or foil but be sure to spray with non-stick cooking spray}.
- Add the brownie mix, melted butter, buttermilk, egg and vanilla to a large bowl. Mix by hand {or with a hand held mixer} until combined. The batter will be thick. Spread the batter into the prepared pan evenly and bake for 30-35 minutes or until the center is set but still a bit soft. Let them cool for about 20 minutes on a cooling rack.
Icing
- In a medium saucepan over medium-low heat, melt the butter. Once butter is melted, add cocoa powder and milk, stirring until the mixture becomes thick and is just starting to boil. Remove from heat and whisk in powdered sugar. Be sure to stir until smooth and sugar dissolves nicely. Pour over brownies and spread quickly. Before icing sets, sprinkle peppermint pieces over top and let the brownies come to room temperature. Once at room temperature, refrigerate for at least 2 hours {this will make cutting them easier}.
- I like to cut brownies into squares and then in half and into triangles inside the pan but if you line the pan with parchment, remove the brownies from the pan, peel off parchment paper {or foil} and cut into squares. Store leftovers in an airtight container for up to 5 days either at room temperature or in the refrigerator. The brownies can also be frozen for up to 3 months.
