The Peppermint Bark Brownies You’ll Make Every Year

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) pan with parchment and set aside.
2. Melt the butter in a large microwave-safe bowl. Immediately whisk in the cocoa powder until smooth.
3. Stir in the sugar, eggs and vanilla until fully combined.
4. In a medium bowl, whisk together the flour, baking powder and salt. Stir the dry ingredients into the wet ingredients until just combined.
5. Fold in the mini chocolate chips and chopped white chocolate, if using.
6. Spread the batter evenly in the pan and bake in the center of the oven for 32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
7. Let the brownies cool for 15 minutes.
8. For the white chocolate topping, combine the chopped white chocolate and heavy cream in a small microwave-safe bowl. Heat for 20 seconds, stir, then keep heating in 20-second bursts, stirring each time, until smooth and creamy. Stir in the peppermint extract.
9. For the dark chocolate swirl, repeat the same method with the chopped dark chocolate, the 2½ tablespoons heavy cream and the second peppermint extract measure.
10. Drizzle the white chocolate over the brownies, then drizzle the dark chocolate over it. Gently swirl the two together with a knife.
11. Let cool for several minutes, sprinkle with crushed candy canes, and let the topping set completely before slicing.

Summarized from Sugar Spun Run's video. Watch it for the details.

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