Peppermint Bark Brownies
Rich, fudgy brownies topped with creamy peppermint bark, perfect for holiday gatherings.
Ingredients
Brownie Base
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can be substituted with a gluten-free blend.
- 1 cup unsweetened cocoa powder Use quality chocolate for better flavor.
- ½ teaspoon salt
Topping
- 1 package peppermint bark, crushed (about 8 oz) Can be substituted with any candy of choice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, melt the butter. Add the sugar and mix well until combined.
- Stir in the eggs and vanilla extract until smooth.
- In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Pour the brownie batter into the prepared pan and spread it evenly.
Baking
- Bake for about 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool completely in the pan.
Topping
- Once cool, spread the crushed peppermint bark over the brownies and press lightly to adhere.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the brownies wrapped tightly in plastic wrap. Reheat in the microwave for a few seconds if needed.