Dark Chocolate Peppermint Bark Brownies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 30

Set Time: 35

Total Time: 1 15

Servings: brownies

Calories: 297kcal

Author: Jazzmine Woodard

Decadently fudgy dark chocolate brownies topped with a festive peppermint white chocolate layer

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Equipment

Ingredients

For the Brownies

6 ounces dark chocolate 50 to 80% cacao (see notes)
½ cup unsalted butter
3 eggs
⅔ cup granulated sugar
½ cup brown sugar packed
1 teaspoon vanilla bean paste or 1 ½ teaspoon vanilla extract
½ cup all-purpose flour
3 tablespoons cocoa powder
¾ teaspoon fine sea salt

For the Peppermint Bark Topping

8 ounces white chocolate
1 ounce dark chocolate
¼ teaspoon peppermint extract
3 tablespoons crushed peppermint candy or crushed candy cane or peppermint crunch sprinkles
2 tablespoons Christmas sprinkles optional

Instructions

Preheat oven to 350 degrees Fahrenheit. Line the baking pan with parchment paper so that at least one inch of parchment paper hangs over the edge of the pan. Set aside.
Make the Brownie Batter: Roughly chop chocolate bar and cut butter into chunks then place both into a heat-safe bowl and microwave in 30-second increments until melted (typically takes between one minute and 90 seconds total). Stir together until uniform.
6 ounces dark chocolate, ½ cup unsalted butter
Mix eggs, granulated sugar, brown sugar, and vanilla into chocolate and butter mixture until combined.
3 eggs, ⅔ cup granulated sugar, ½ cup brown sugar, 1 teaspoon vanilla bean paste
In another bowl, whisk together flour, cocoa powder, and fine sea salt, then dredge the walnuts and pecans in this mixture until coated.
½ cup all-purpose flour, 3 tablespoons cocoa powder, ¾ teaspoon fine sea salt
Add the flour mixture to the chocolate mixture and stir until just combined, then pour the batter into the prepared baking dish, spreading it evenly across the pan.
Bake the Brownies: Place pan into preheated oven and bake for 30 minutes or until baked through. You can lift the parchment paper to remove the brownies from the pan in one solid piece for faster cooling, but return them to the pan before adding the peppermint bark topping in step eight.
When fully baked, a toothpick inserted into the center of the brownie will come out with moist fudgy brownie crumbs clinging to it but not wet, runny streaks of batter. If it comes out completely clean, the brownies are overbaked.
Make the Peppermint Bark Topping: While brownies cool, add white chocolate and dark chocolate to separate bowls and microwave in 10-second ingredients until melted. Stir the peppermint extract into the melted white chocolate.
8 ounces white chocolate, 1 ounce dark chocolate, ¼ teaspoon peppermint extract
Set and Serve the Brownies: Spread the melted white chocolate over top of the cooled brownies, then drop the melted dark chocolate over it in about six spoonfuls. Use a toothpick to swirl the dark chocolate throughout the white chocolate to create a marble effect. Sprinkle crushed peppermint and sprinkles (optional) over top, then lightly tap them into the surface of the chocolate so they stick. Place pan in refrigerator to set for about 35 minutes or freezer for about 15 minutes.
The white chocolate layer won't perfectly cover the brownie, but the dark chocolate and decorations will fill in any gaps. If you want a thicker bark layer, double the amount of white chocolate and add 15 minutes to the setting time.
3 tablespoons crushed peppermint candy, 2 tablespoons Christmas sprinkles
Use parchment paper to lift brownie out of pan, then cut into 16 equal pieces. To get perfect cuts without any of the bark cracking, let the brownies come to room temperature.

Notes

About the Dark Chocolate

I recommend using chocolate with a percentage between 50 and 80% cacao for the best flavor. I personally like a combination of 60% and 70% cacao, but you can get similar results in this range.

Storage

These brownies will stay fresh for up to five days at room temperature, but if you want more of a "snap" to your white chocolate bark layer, store them in the refrigerator for the same amount of time.

To freeze the brownies, place them in an airtight, freezer-safe container with slips of parchment paper in between so that they don't stick together. Once frozen, they'll last for up to three months.

Nutrition