Ingredients
Brownie Batter
- 1 cup butter, melted and slightly cooled
- 1 cup granulated white sugar
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed or unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- 1 teaspoon kosher salt
- 1 1/2 cups chopped peppermint bark, divided
Topping
- 1/2 cup white chocolate chips
- Crushed candy canes or peppermint candies, for garnish
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray, then line it with parchment paper allowing an overhang on the sides for easy removal. Spray the parchment paper again. Set aside.
- Mix Butter and Sugars: In a large mixing bowl, whisk together the melted butter, granulated white sugar, and dark brown sugar until the sugar starts to dissolve for a smooth base.
- Add Eggs and Vanilla: Beat in the eggs and the vanilla extract until the mixture is smooth and fully combined, setting the stage for a rich batter.
- Incorporate Dry Ingredients: Sift in the all-purpose flour and cocoa powder. Add the kosher salt and espresso powder if using. Stir gently until just combined—avoid over mixing to keep the brownies tender.
- Add Peppermint Bark: Fold in 1 cup of the chopped peppermint bark into the batter evenly, then pour the mixture into the prepared pan. Sprinkle the remaining 1/2 cup chopped peppermint bark evenly over the top.
- Bake the Brownies: Place the pan on the middle rack and bake for 25 to 30 minutes, just until the brownies are set to touch. Do not over bake as they will firm up as they cool. Remove from oven and allow to cool completely.
- Prepare White Chocolate Drizzle: In a small microwave-safe bowl, heat the white chocolate chips in 30-second intervals, stirring often until the chocolate is smooth and melted.
- Decorate and Set: Drizzle the melted white chocolate over the cooled brownies, then immediately sprinkle with crushed candy canes or peppermint candies. Let the chocolate harden for about 15 minutes before cutting into squares and serving.
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Espresso powder is optional but enhances the chocolate taste.
- Be sure not to over bake the brownies for a fudgy texture.
- Using parchment paper with an overhang makes it easy to remove the brownies from the pan.
- Store brownies in an airtight container at room temperature for up to 3 days.
- For extra mint flavor, add a few drops of peppermint extract to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
