Peppermint Bark Brownies

Peppermint Bark Brownies are perfectly gooey with melty chocolate chips and white chocolate peppermint topping. Perfect for Christmas parties and exchanges!

This festive Dessert Recipe is the perfect combinations of Classic Chocolate Brownies and Peppermint Bark. The white candy coating makes for a beautiful presentation and peppermint flavor that’s perfect for a holiday party. 

Peppermint Bark Brownies in stack


Fudgy, chocolatey, buttery, and covered in candy cane bark, it’s hard to beat these Peppermint Brownies. Nothing says “holiday baking” like some pepperminty chocolate desserts. These Peppermint Brownies are wonderfully rich and topped with a white chocolate candy cane bark that makes them look and taste extra special.

Whether it’s normal Peppermint Bark, Peppermint Bark Dip, or Oreo Peppermint Bark Bread, there’s just something about candy canes and chocolate. They’re a match made in baking heaven, and this recipe gives that pairing the center stage. It’s sweet, chocolatey, and the mint adds a refreshing, cool taste. 

top-down view of Peppermint Bark Brownies brownie layer in baking dish before baking

These are sure to become a go-to recipe during December. You can serve them on Christmas, put them out on a tray during a holiday party, or just have them as a festive treat around the house. The peppermint bark adds a lot of sweet flavor, without overcomplicating the recipe.

All you have to do is make a simple brownie recipe, then melt together some white chocolate, shortening and peppermint extract for the topping. Once they’ve had some time to cool in the fridge you’ll have the most delicious peppermint and chocolate brownies around. 

top-down view of Peppermint Bark Brownies brownie layer in baking dish



  • Be sure to prepare your baking sheet with cooking spray or line it with parchment paper. That way your Peppermint Brownies won’t stick to the pan. 
  • Don’t over-mix the egg mixture and dry ingredients. Just fold in the eggs until combined. Whisking the batter too much makes the brownies more cakey and less fudgy. 
  • If you’re worried about the edges of your brownies getting overcooked loosely tent the pan with tin foil for the last few minutes. 
  • There’s nothing worse than burnt Brownies, so be careful how long you bake them. Before you take the brownies out of the oven, put a toothpick in the center. If it comes out with batter on it, bake the Peppermint Brownies a few minutes longer. 
  • Be sure to let your brownies cool before adding the peppermint bark over the top. 
  • Put the brownies in the fridge to let the peppermint bark cool and harden before cutting them. 

top-down view of Peppermint Bark Brownies in baking dish


  • Chocolate Chips: You can exchange the semi-sweet chocolate chips for milk chocolate, dark chocolate, white chocolate or peppermint. Because of the candy coating white chocolate or peppermint chocolate chips will pair great with these brownies. 
  • Bark Toppings: Instead of making a chocolate peppermint bark topping, you can use the same concept to make all different kinds of candy barks. Try making an Oreo Bark, Fruit Cake Bark, or Chunky Monkey Bark
  • Nuts: To add some more crunch to your Chocolate Peppermint Brownies throw in some chopped nuts. Pecans, walnuts, or almonds would all be good choices. 
  • More add-ins: For more festive mix-ins try some dried cranberries, dried cherries, or crushed Oreos. You could also mix crushed peppermint candies or crushed candy canes into the actual brownie batter instead of just on top. 
  • Other toppings: Try making the same brownie recipe, but with frosting instead of the bark topping. You could make regular Chocolate Frosting, easy Mint Frosting, or make a peppermint frosting. For peppermint frosting combine 4 cups powdered sugar, 1 cup butter, 1 tablespoon milk, and 1 1/4 teaspoon peppermint extract. Adjust the milk to get the right consistency, and sprinkle on crushed candy canes for decoration.



  • Serve: Kept in an airtight container or wrapped in plastic wrap, you can keep these Peppermint Brownies at room temperature for up to 4 days. Make sure they’re kept in a cool or the peppermint topping will begin to melt. 
  • Store: Let the brownies cool before keeping them in an airtight container in the fridge. They’ll be good for up to a week. 
  • Freeze: If you want to do your holiday baking ahead of time and store these brownies in the freezer, they’ll keep well for up to 3 months. 

top-down view of Peppermint Bark Brownies in stack

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Peppermint Bark Brownies

Peppermint Bark Brownies are perfectly gooey with melty chocolate chips and white chocolate peppermint topping. Perfect for Christmas parties and exchanges!

Course Dessert
Cuisine American
Keyword Peppermint Bark Brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 Servings
Calories 303 kcal
Author Sabrina Snyder


  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 2 tablespoons shortening
  • 1 teaspoon peppermint extract
  • 1 cup peppermint bits


  1. Preheat oven to 350 degrees.
  2. Spray an 9x13 inch baking pan with baking spray.
  3. Whisk together melted butter, sugar, eggs, and vanilla extract.
  4. Whisk in the cocoa powder, flour, salt, and baking powder.
  5. Spread batter evenly into greased baking pan.
  6. Bake for 25 to 30 minutes.

  7. Melt white chocolate and shortening 30 seconds at a time in the microwave until smooth. Stir in peppermint extract.

  8. Pour white chocolate mixture over cooled brownies and spread evenly.
  9. Sprinkle with peppermint bits. Cool until set and cut into bars.
Nutrition Facts
Peppermint Bark Brownies
Amount Per Serving
Calories 303 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 43mg14%
Sodium 65mg3%
Potassium 79mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 33g37%
Protein 3g6%
Vitamin A 240IU5%
Vitamin C 1mg1%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Experienced baker here. Loved the holiday look of these, but two suggestions:
    1. Make twice the icing for a 9 x 13 pan. Even after making 50% more icing and using an offset spatula with a lot of care, there were still brown patches showing through the icing and sprinkles.
    2. Use white chocolate bars not chips. Chocolate chips are made to hold their shape in cookies. They require a lot of care not to seize and resist melting smoothly even with the addition of the shortening. I’ll try again over the holidays. Thanks for the great idea!