When the weather outside is frightful, nothing feels quite as delightful as a pan of peppermint bark brownies cooling on the counter. This easy recipe starts with a great fudgy brownie mix from Bob’s Red Mill and layers on a white chocolate peppermint bark coating for a treat that feels like the holidays wrapped in a warm hug. With simple, better-for-you ingredients and a playful candy-cane crunch, these brownies deliver pure seasonal joy in every bite.
Chocolate Peppermint Bark Brownies
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Ingredients
Brownies
- 1 pkg. Bob’s Red Mill Fudgy Brownie Baking Mix
- 1/2 cup melted butter or oil
- 1 Tbsp. water
- 2 eggs
Chocolate peppermint bark
- 12 oz. white chocolate chips
- 2 oz. dark chocolate
- 1/4 tsp. peppermint extract
- 1-3/4 tsp. refined coconut oil divided
- 3 Tbsp. crushed peppermint candy cane
Instructions
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Preheat oven to 325 degrees F. Line 8×8-inch baking pan with parchment, leaving 2-inch overhang.
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In large mixing bowl whisk eggs with oil and water until well combined.
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Add brownie mix, stir until batter comes together, and pour into baking pan. Bake 25-30 minutes, until edges have set. Let cool to room temperature.
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For bark topping, with double boiler or in 20-second bursts in microwave in microwave-safe bowl, melt white chocolate with 1-½ teaspoons coconut oil and peppermint extract until liquid. Pour mixture over cooled brownies and spread chocolate in even layer.
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Melt dark chocolate and ¼ teaspoon coconut oil until smooth and fluid. Drizzle lines of dark chocolate over white chocolate and create swirls using skewer or butter knife.
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Immediately after swirling, sprinkle crushed peppermint candy over top. Allow to fully set before slicing.
Notes
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