These Peppermint Bark Brownies are the perfect Christmas dessert for your next holiday party or family gathering. They’re not only made with Harry & David peppermint bark, they look like peppermint bark, too!

Peppermint is a go-to flavor during the holidays, and there are so many creative ways to cook with it. Think peppermint hot chocolate, peppermint bark cookies, and our new favorite this year, peppermint brownies!

These brownies not only look like Harry & David’s peppermint bark, they also use the bark as a special ingredient in the brownie mix and the frosting. To start, chopped peppermint gets mixed into the brownie base. Then, peppermint extract mixes into both the brownie base and the frosting top. For a final touch, even more chopped peppermint bark gets sprinkled over it all at the end!

These brownies are a full-on peppermint party. They’re perfect to snack on throughout the season, bring to a holiday gathering, or leave out for Santa (if they last that long!). Happy holidays, and merry baking!

Peppermint Bark Brownies

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For Brownies:

  • 1 cup + 2 tablespoons semisweet chocolate (chopped (or chocolate chips))
  • 1 stick unsalted butter (cut into quarters)
  • 3 tablespoons cocoa powder
  • 3 large eggs
  • 1 ¼ cups sugar
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 1 cup Harry & David peppermint bark (chopped)

For Frosting:

  • 2 sticks butter (softened)
  • 1 ½ cup powdered sugar
  • ½ teaspoon peppermint extract
  • 1 ½ cup white chocolate chips (melted and cooled slightly)
  • Pinch of kosher salt
  • Harry & David Peppermint Bark (chopped)


  • Preheat oven to 350 degrees Fahrenheit.
  • Grease 8×8 pan with butter.
  • Set aside.

Starting with the brownie mix:

  • In a double broiler over low heat or in the microwave, melt chocolate chips and butter, stirring occasionally. Whisk in the cocoa.
  • In a bowl, beat together eggs and sugar at medium-high speed.
  • Reduce mixer speed to low and add vanilla and salt until combined.
  • Keep mixer on low and slowly pour the melted chocolate mixture into the egg mixture.
  • Stir in the flour with a wooden spoon until just combined.
  • Add chopped peppermint bark and stir until it’s mixed in evenly.
  • Pour the batter into the prepared pan, spreading it into the corners and leveling the top with a rubber spatula.
  • Bake 30-35 minutes, or until the top is shiny and a toothpick inserted into the center comes out with a small amount of stick crumbs clinging to it.
  • Set aside to cool.

While the brownies cool, start on the frosting:

  • In a large bowl, beat butter, sugar, and peppermint extract until light and airy.
  • Add melted (and cooled slightly) white chocolate and salt and beat until smooth.
  • Spread frosting over the cooled brownies.
  • Sprinkle the top with chopped peppermint bark.


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