Peppermint Bark Brownies
These Peppermint Bark Brownies are the perfect dessert recipe for Christmas. Soft and chewy brownies with a hard white chocolate shell topped with crushed candy canes.
Servings: 18
Ingredients
Brownies
- 1/2 cup salted butter
- 1 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Peppermint Bark
- 6 oz white chocolate
- 1 1/2 Tbsp shortening
- 1/3 cup crushed candy canes
Instructions
- Preheat the oven to 350˚F. Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on two edges. Set aside.
- In a medium saucepan, melt the butter. Remove from heat and mix in the sugar, eggs and vanilla. Add in the cocoa powder, flour, salt and baking powder and mix until just combined.
- Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes,or until a toothpick inserted in the centre comes out with a couple of crumbs.
- Remove from oven and allow to cool completely in the pan.
- When the brownies are cool, place the white chocolate and shortening in a microwave safe bowl. Heat for 1-1.5 minutes in the microwave, removing from the microwave every 30 seconds to stir until smooth. Do not overcook!
- Pour the melted chocolate over the cooled brownies. Sprinkle with the crushed candy canes. Place in the fridge until the chocolate has hardened.
- Using a very sharp warm knife (run it under hot water and wipe dry), cut the brownies into 9 squares, then again diagonal through each square to give you 18 triangles. Store in an airtight container.
Notes
- Use seasonal sprinkles to make these brownies all year round for different holidays.