Easy Peppermint Bark Brownies

Peppermint bark brownies stacked and on a white plate.

5 from 1 vote

A perfectly soft and gooey brownie, topped with delicious icing and peppermint pieces. It has Christmas written all over it!

Prep Time25

Cook Time35

Chill Time2

Total Time3

Course: Dessert

Cuisine: American

Servings: servings

Author: June Albertson-Dick

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 9x9 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.

Notes

*If you don't have buttermilk then fill a liquid measuring cup with just under 1/4 cup of milk and add a 1/4 teaspoon of white vinegar or lemon juice. Let it set for about 5 minutes and it is ready to use.

Nutrition