Fudgy Peppermint Bark Brownies Recipe Easy Festive Holiday Treat

Let me tell you, the smell of rich chocolate mingling with cool peppermint wafting from my oven is enough to make anyone’s mouth water. The first time I baked these fudgy peppermint bark brownies, it was during a chilly December evening when the snow was dusting the neighborhood. I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. These brownies have that perfect balance of dense chocolate goodness paired with the crisp, refreshing crunch of peppermint bark scattered on top.

Years ago, when I was knee-high to a grasshopper, my grandma used to make holiday treats that felt like a warm hug on a cold day, and these brownies remind me of those cozy times. I stumbled upon this recipe while trying to recreate a festive treat I once had at a holiday market. Honestly, I wish I’d found this recipe years ago because my family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them!).

Let’s face it, these fudgy peppermint bark brownies are dangerously easy to whip up and bring pure, nostalgic comfort. Perfect for potlucks, sweet treats for your kids, or just to brighten up your Pinterest cookie board. After testing this recipe a handful of times (in the name of research, of course), it’s become a staple for family gatherings and gifting. If you’re looking for that festive treat that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

This fudgy peppermint bark brownies recipe has earned a special spot in my baking repertoire for plenty of reasons. It’s not just any dessert—it’s a festive treat that hits all the right notes. Here’s why you’ll find yourself reaching for this recipe again and again:

• Quick & Easy: Comes together in under 40 minutes, perfect for busy holiday prep or last-minute dessert needs.
• Simple Ingredients: No need for fancy or hard-to-find items; most are pantry staples or seasonal favorites.
• Perfect for Holiday Gatherings: Great for sharing at office parties, family dinners, or cozy winter nights by the fire.
• Crowd-Pleaser: Kids and adults alike rave about the rich chocolate paired with peppermint crunch.
• Unbelievably Delicious: The fudgy texture combined with the crisp peppermint bark on top is next-level comfort food.

What sets this recipe apart is the way the peppermint bark is folded right into the batter and sprinkled on top, creating pockets of minty joy with every bite. Plus, the brownies stay perfectly fudgy thanks to a slightly underbaked center—trust me, I’ve tested this detail to perfection. This isn’t just another chocolate brownie with a seasonal twist—it’s the best version you’ll find, the one that makes you close your eyes after the first bite and smile.

Whether you want to impress guests without breaking a sweat or simply treat yourself to cozy holiday vibes, these fudgy peppermint bark brownies deliver that soul-soothing satisfaction with zero fuss. You’ll want to keep this recipe handy all season long.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with peppermint bark adding that festive flair. Here’s what you’ll need:

• Unsalted butter, 1 cup (227g), melted (adds richness and fudgy texture)
• Granulated sugar, 1 ½ cups (300g)
• Brown sugar, ½ cup (100g), packed (for moisture and depth)
• Large eggs, 3, room temperature
• Pure vanilla extract, 1 teaspoon
• All-purpose flour, 1 cup (125g)
• Unsweetened cocoa powder, ¾ cup (75g), sifted (I recommend Hershey’s for best texture)
• Salt, ½ teaspoon
• Peppermint bark, 1 cup, roughly chopped (you can find seasonal peppermint bark at most grocery stores or make your own by melting white and dark chocolate with crushed candy canes)
• Mini chocolate chips, ½ cup (optional, for extra gooey pockets)

If you want a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free baking flour blend. For a dairy-free twist, use coconut oil instead of butter and a dairy-free peppermint bark alternative if you can find it. In summer, try swapping peppermint bark for chopped fresh berries or white chocolate chips for a different seasonal vibe.

Equipment Needed

• 9×9-inch baking pan (or similar size; I’ve used glass and metal pans and both work well)
• Mixing bowls – one for wet ingredients, one for dry
• Whisk and rubber spatula for mixing and folding
• Measuring cups and spoons (accurate measurements make all the difference)
• Cooling rack to let brownies cool evenly
• Optional: food processor or rolling pin to chop peppermint bark finely if needed

Not fancy stuff at all. If you don’t have a rubber spatula, a wooden spoon will do just fine. When using glass pans, keep in mind they may require a slightly longer baking time. For budget-friendly options, simple metal baking pans from your local store work perfectly and are easy to clean.

Preparation Method

1. Preheat your oven to 350°F (175°C) and grease your 9×9-inch pan or line it with parchment paper for easy removal. This step takes about 10 minutes, including prep.
2. Mix the wet ingredients: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until combined and glossy. It should look shiny and a bit thick. Add the eggs one at a time, whisking well after each addition to incorporate fully. Stir in the vanilla extract.
3. Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Sifting helps avoid lumps and gives a smoother batter.
4. Fold the dry ingredients into the wet: Add the dry mixture gradually to the wet, folding gently with a spatula until just combined. Don’t overmix here—you want to keep the batter fudgy and tender.
5. Add peppermint bark and mini chocolate chips: Fold in about ¾ cup of the chopped peppermint bark and, if using, the mini chocolate chips. This ensures those minty, chocolatey bites are swirled throughout the brownie.
6. Pour batter into the prepared pan: Spread the batter evenly, then sprinkle the remaining ¼ cup of peppermint bark over the top. This gives a festive, crunchy finish.
7. Bake for 25-30 minutes: The exact timing depends on your oven—start checking at 25 minutes by inserting a toothpick in the center. You want a few moist crumbs to stick (not wet batter), so pull them out just before it looks fully set for that fudgy texture.
8. Cool completely on a wire rack: This step is key. Letting the brownies cool fully helps them set up properly so they cut cleanly without crumbling.
9. Cut into squares and serve: Use a sharp knife, wiping it clean between cuts for neat edges. These brownies keep well for several days if stored in an airtight container.

Pro tip: If your peppermint bark is very chunky, chop it finely so it distributes evenly. Also, don’t skip cooling—that fudgy texture only comes after the brownies rest. I learned the hard way by rushing to slice them warm, and let’s just say it was a crumbly mess!

Cooking Tips & Techniques

Getting the perfect fudgy peppermint bark brownies requires a few tricks up your sleeve. First, melting the butter instead of creaming it with sugar gives you that dense, rich base that feels almost like chocolate fudge. Don’t rush the mixing—folding the dry ingredients gently prevents over-developing the gluten, which keeps your brownies tender.

Be mindful of your baking time. Brownies continue cooking a bit after being pulled from the oven, so pulling them out when a toothpick comes out with moist crumbs (not dry) is crucial. Overbaking is the enemy of fudgy brownies.

Chopping the peppermint bark small enough helps it meld into the batter without overwhelming any one bite. And if you want to multitask, prep the peppermint bark while the oven preheats—that way, everything is ready for batter folding.

One personal lesson: don’t skip the parchment paper lining if you want perfect, intact bars. Greasing alone can sometimes cause sticking, especially with rich, sticky brownies like these.

Lastly, storing your brownies properly in an airtight container at room temperature keeps them moist and chewy for days. If you want to freeze them, wrap tightly in plastic wrap and foil to prevent freezer burn.

Variations & Adaptations

These fudgy peppermint bark brownies are great as-is, but they lend themselves well to a few tasty tweaks:

• Dietary Variation: Use almond flour for a gluten-free option, and swap butter for coconut oil or vegan butter to make them dairy-free. For vegan brownies, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
• Seasonal Twist: Swap peppermint bark for chopped candy canes in winter or mix in orange zest with white chocolate chips for a citrusy holiday vibe.
• Flavor Boost: Add a teaspoon of espresso powder to the batter to deepen the chocolate flavor, or swirl in some caramel sauce before baking for gooey pockets of sweetness.
• Cooking Method: Try baking in mini muffin tins for brownie bites, cutting down baking time to about 15 minutes and creating perfect party snacks.

One variation I tried recently was adding toasted walnuts for crunch, which paired surprisingly well with the peppermint bark. It gave the brownies a nice textural contrast and nutty flavor that’s worth experimenting with if you like a little crunch.

Serving & Storage Suggestions

Serve these fudgy peppermint bark brownies at room temperature for the best texture and flavor. They make a delightful dessert plate centerpiece when dusted lightly with powdered sugar or served alongside a scoop of vanilla ice cream. Pair with a cup of hot cocoa or peppermint tea to stay in that cozy holiday spirit.

Store leftovers in an airtight container at room temperature for up to four days. For longer storage, these brownies freeze beautifully—just wrap individual squares tightly in plastic wrap and place in a freezer bag for up to 3 months.

To reheat, pop brownies in a microwave for 10-15 seconds or warm in a low oven (300°F/150°C) wrapped loosely in foil for about 10 minutes. Reheating brings back that fresh-baked fudginess and makes the peppermint bark nice and melty again.

Fun fact: letting these brownies sit for a day actually enhances the flavors, allowing the peppermint and chocolate to marry beautifully. So, if you can wait, that’s even better!

Nutritional Information & Benefits

Each serving of these fudgy peppermint bark brownies packs roughly 250-300 calories, depending on portion size. They provide a good dose of antioxidants thanks to the dark cocoa powder, while the peppermint bark adds a refreshing burst without too much extra sugar if used sparingly.

Key ingredients like cocoa powder have been linked to heart-healthy benefits, and the peppermint can aid digestion and bring a natural cooling effect. For those watching allergens, this recipe contains gluten, dairy, and eggs, but can be adapted for most dietary needs as mentioned earlier.

From a wellness perspective, these brownies offer a little festive indulgence that feels satisfying without being over-the-top rich or heavy—a perfect balance when you want to treat yourself but keep things reasonable.

Conclusion

In a nutshell, these fudgy peppermint bark brownies are a festive treat that’s well worth making for the holidays or any special occasion. They bring together the best of rich, chocolatey goodness and crunchy, minty sweetness in a way that’s both simple and satisfying.

Feel free to customize this recipe to suit your tastes—whether that means swapping out ingredients, trying new mix-ins, or adjusting the baking times. I love this recipe because it brings back memories of cozy family moments while still feeling fresh and exciting.

If you make these brownies, I’d love to hear how you customize them or what your favorite peppermint treat is! Drop a comment below, share your photos, or tell me about your baking adventures. Here’s to delicious holidays filled with sweet moments and lots of fudgy peppermint bark brownies!

FAQs

Can I make these fudgy peppermint bark brownies ahead of time?

Absolutely! These brownies actually taste better after sitting for a day, and they store well at room temperature for up to four days or in the freezer for up to three months.

What can I use if I don’t have peppermint bark?

If you don’t have peppermint bark, crushed candy canes mixed with melted white and dark chocolate work great as a homemade alternative.

How do I keep my brownies fudgy and not cakey?

Use melted butter instead of creaming, avoid overmixing the batter, and pull the brownies out of the oven when a toothpick comes out with moist crumbs, not dry.

Can I make these dairy-free or vegan?

Yes! Substitute butter with coconut oil or vegan butter, and replace eggs with flax eggs. Use dairy-free peppermint bark or crushed candy canes for topping.

What’s the best way to chop peppermint bark?

Freeze the peppermint bark for 10 minutes before chopping—it makes it less crumbly and easier to get nice even pieces for mixing into the batter and sprinkling on top.

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