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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 8x8 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.