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Fudgy Layered Peppermint Bark Brownies

Close-up of a fudgy peppermint brownies square with a white cream cheese layer and chocolate ganache topping sprinkled with crushed candy canes.
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Make rich, fudgy brownies with a cool peppermint layer and a crunchy candy cane topping. This recipe is simple to follow and perfect for holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • For the Peppermint Layer:
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candies or candy canes
  • For the Topping:
  • 1/2 cup semi-sweet chocolate, melted
  • 1/4 cup crushed peppermint candies or candy canes

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk the melted butter and granulated sugar together until combined.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and 1 teaspoon of peppermint extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the 1/2 cup of chocolate chips. Pour the batter into the prepared pan and spread evenly.
  6. Prepare the peppermint layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and 1/4 teaspoon of peppermint extract until smooth. Gently spread this mixture over the brownie batter. Sprinkle with 1/4 cup of crushed peppermint candies.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  8. Remove the brownies from the oven and let them cool completely in the pan on a wire rack.
  9. Once cool, melt the 1/2 cup of topping chocolate. Drizzle or spread the melted chocolate over the cooled brownies. Immediately sprinkle with the remaining 1/4 cup of crushed peppermint candies.
  10. Once the chocolate topping is set, lift the brownies out of the pan using the parchment paper overhang. Cut into squares.

Notes

  • For a truly fudgy texture, avoid overbaking. The center should still look slightly soft when you remove them.
  • You can use peppermint bark pieces instead of plain candy canes for added texture and flavor.
  • If you want a thicker brownie, use an 8×8 inch pan, but adjust the baking time, checking around 40 minutes.

Nutrition

Find it online: https://kitchenslang.com/peppermint-brownies-fudgy-layered-recipe/