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Peppermint Bark Brownies

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert
Servings 16

Ingredients
  

**For the brownies:**

  • 1 cup melted salted butter
  • 2 tbsp vegetable oil
  • 1 ¼ cup granulated sugar
  • 1 cup light brown sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • 1 cup all-purpose flour
  • 1 cup Ghirardelli cocoa powder
  • 1 cup bittersweet chocolate chips Feel free to use semi-sweet if you prefer!

**For the frosting:**

  • ½ cup room temperature salted butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 4 oz white chocolate
  • ¼ tsp kosher salt
  • 3 tbsp room temperature milk
  • ½ cup crushed candy canes

Instructions
 

**For the brownies:**

  • Preheat the oven to 350°F and grease and line a 12×8 baking pan with parchment paper.
  • In a large bowl, mix melted butter, oil, granulated and brown sugar until well combined.
  • Add vanilla and eggs, beat for 30 seconds until the batter lightens in color.
  • Sift in flour, cocoa powder, and salt. Mix lightly until just combined.
  • Gently fold in the chocolate chips.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 25–30 minutes until the center no longer jiggles. Adjust baking time for your preferred brownie texture.
  • Remove from the oven and let cool completely before frosting.

**For the frosting:**

  • In a stand mixer, beat butter, powdered sugar, vanilla, and peppermint extract until light and fluffy.
  • Microwave white chocolate in 20-second intervals until melted and smooth. Let it cool for 5 minutes.
  • While the mixer is running, slowly add in the melted white chocolate until incorporated.
  • Add salt and milk, beat until smooth.

**For assembly:**

  • Once the brownies have cooled, spread the frosting on top.
  • Sprinkle on the crushed candy canes and serve!
  • If making ahead, wait to add the candy canes until right before serving to keep them crunchy.