Peppermint Bark Brownies That Taste Like Christmas Magic

Oh my goodness, you guys—I can’t even tell you how excited I get when December rolls around and it’s finally time to make my peppermint bark brownies. These little squares of joy are my absolute favorite holiday treat, and trust me, once you try them, they’ll become your tradition too. I remember the first time I made them—my nephew took one bite, his eyes got huge, and he whispered “Aunt Sarah, these are like Christmas magic.” And he wasn’t wrong. That perfect combo of rich chocolate brownies, creamy white chocolate, and crunchy peppermint just screams holiday cheer. Best part? They’re ridiculously easy to make, even when you’re drowning in holiday chaos. Let me show you how we create this festive twist on classic brownies that always disappears faster than Santa’s cookies.

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Why You’ll Love These Peppermint Bark Brownies

Listen, these aren’t just any brownies—they’re your new holiday MVP. Here’s why:

• Super quick – 35 minutes from bowl to table (perfect for last-minute guests)
• Pantry-friendly – Uses a brownie mix, so you’re halfway done before you start
• Festive magic – That peppermint crunch? It’s like eating Christmas morning
• Crowd pleaser – My book club literally clapped when I brought these last year

Seriously, the way people light up when they bite into one? That’s the real holiday spirit right there.

Ingredients for Peppermint Bark Brownies

Okay, let’s gather our goodies. The beauty of these brownies is how simple the ingredient list is—I bet you have most of this already. Here’s what you’ll need:

• 1 box brownie mix (I always grab the family-size—more brownies = happier people)
• 1/2 cup vegetable oil (makes them extra fudgy—trust me, it’s worth it)
• 2 large eggs (room temp works best, but I’ve used cold in a pinch)
• 1/4 cup water (just enough to bring it all together)
• 1 cup white chocolate chips (the good melty kind—no waxy stuff)
• 1/2 cup crushed peppermint candies (see my pro tip below for crushing them easily)
• 1/2 tsp peppermint extract (just a kiss of mint—too much and it tastes like toothpaste)

Quick tip: For the peppermints, toss them in a ziplock bag and whack with a rolling pin until they’re like coarse sand. Big chunks look pretty but will crack your teeth—learned that the hard way.

Equipment Needed

Grab these basics from your kitchen—no fancy gadgets required.

• 8×8 baking pan (my trusty square one gets used year-round)
• Mixing bowl (any decent-sized bowl will do)
• Microwave-safe bowl (for that melty white chocolate magic)

Bonus tip? Line your pan with parchment paper—makes cleanup so much easier when you’re already drowning in holiday dishes.

How to Make Peppermint Bark Brownies

Alright, let’s get baking. These peppermint bark brownies come together in three simple stages—mix, bake, and decorate. The key is letting each step shine before moving to the next. Follow along, and you’ll have holiday magic in no time.

Prepare the Brownie Base

First things first—preheat that oven to 350°F (175°C). While it’s warming up, grab your mixing bowl and let’s make that batter. Dump in the brownie mix (I never bother sifting—life’s too short), then add the oil, eggs, and water. Now here’s my secret: stir just until everything’s combined and you don’t see dry patches anymore. Overmixing makes tough brownies, and we want these babies fudgy. The batter should look glossy and thick enough to slowly drip off the spoon—that’s your perfect consistency.

Bake and Cool

Pour that gorgeous batter into your prepared pan (greased or lined with parchment—your choice), smoothing the top with a spatula. Slide it into the oven and set your timer for 25 minutes. Now, ovens can be sneaky, so at the 20-minute mark, do the toothpick test—poke the center, and if it comes out with moist crumbs (not wet batter), they’re done. Let them cool completely on a rack—this is crucial. If you rush and add topping to warm brownies? Messy peppermint puddles. Learned that lesson the messy way.

Add Peppermint Bark Topping

The fun part, Melt your white chocolate chips in 30-second microwave bursts, stirring between each one. Burnt chocolate smells like regret—trust me. When it’s smooth and drippy, stir in that peppermint extract (start with 1/4 tsp if you’re mint-shy). Pour it over your cooled brownies, spreading gently with a spatula. Here’s my favorite step: immediately shower them with crushed peppermints. The candies stick perfectly to the warm chocolate but stay crunchy. Now walk away—let the topping set for at least 30 minutes before cutting. The wait is torture, but oh, the payoff.

Tips for Perfect Peppermint Bark Brownies

After making these peppermint bark brownies every Christmas for years (and yes, sometimes in July), I’ve picked up some game-changing tricks:

• Parchment paper is your BFF – Line the pan with overhanging edges so you can lift the whole batch out for cleaner cuts
• Crush those mints like you mean it – Big chunks look pretty but will crack your teeth (speaking from experience)
• Store in layers – Place wax paper between stacked brownies to keep that gorgeous topping intact
• Timing is everything – Add peppermints right after spreading chocolate so they stick perfectly without sinking in

Bonus tip: These actually taste even better the next day when the flavors meld—if they last that long.

Variations for Peppermint Bark Brownies

Want to mix things up? Here are my favorite twists on these holiday treats:

• Dark chocolate lovers – Swap the white chocolate for dark or semi-sweet chips (heavenly with the peppermint)
• Festive colors – Add a drop of red food coloring to the white chocolate for candy-cane stripes
• Mint-light version – Skip the extract if you prefer just a whisper of mint from the candies
• Extra crunch – Mix crushed candy canes right into the brownie batter before baking

The best part? No matter how you tweak them, they’ll still disappear just as fast.

Serving and Storing Peppermint Bark Brownies

Here’s how to keep these beauties looking and tasting their best. First, use a hot knife to cut clean slices—just run it under hot water and dry between cuts. The peppermint topping stays picture-perfect this way. For storage, pop them in an airtight container with wax paper between layers. They’ll stay fresh at room temperature for 3 days (if they last that long). Pro tip: The flavors actually deepen overnight—if you can resist sneaking one sooner.

Nutritional Information

Here’s the scoop—each festive brownie comes in around 220 calories (totally worth it). Keep in mind these are estimates since brands vary. My nutritionist friend helped calculate based on my favorite box mix and chocolate chips. Always check your specific ingredients if you’re counting closely.

Frequently Asked Questions

Share Your Peppermint Bark Brownies

Made these holiday treats? I’d love to see. Tag me @SarahBakesChristmas on Instagram—nothing makes me happier than seeing your peppermint masterpieces. You can also follow us on Facebook for more delicious recipes.

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