Rich and fudgy peppermint-infused brownies are topped with a fluffy peppermint frosting and chocolate bark. The ultimate holiday treat in our home. I guarantee it will be in yours, too!
So it’s December and I’m pretty sure that means cookie season? Don’t worry, we’ll get there. But because it’s Wednesday and I’m definitely a fan of a weekly brownies post, we’re doing brownies today. Peppermint bark brownies, that is. HOW BEAUTIFUL ARE THEY?
So beautiful. So, so beautiful. I’m like a proud mama.
I posted a very similar recipe in 2011, but as they have become such a hit in our household, I had to share this updated version with you. Rebe and I were on the phone today and she goes “I don’t even like peppermint and they’re one of my favorite desserts ever.” I feel the same. It really doesn’t matter if you like peppermint or not. You will like these brownies.
OK let’s pause and I can tell you a funny story about mint. Growing up in New England, my dad used to take Rebe and I on multiple skiing trips every winter. The first time I skied I think I was 5 years old. My dad would hold me in between his legs the entire way down the mountain. It was hilarious.
Moving on because this story actually has nothing to do with skiing. So one Sunday we were driving back down to Boston and I was in the backseat. My mom is a huge tic-tac fan, and she gave Rebe and me a bunch of tic-tacs for the weekend. Rebe had orange (the best), and I had spearmint. Well, I decided to lie down in the backseat of the car. I then proceeded to eat a.ton. of spearmint tic-tacs.
The car ride was 2 hours, and I was eating spearmint tic-tacs for at least an hour. Do you know how many spearmint tic-tacs you can eat in one hour? The answer is approximately 3/4 of a box. The answer is also enough to make you hate spearmint for the rest of your life.
Pretty soon I felt nauseous. I managed to keep everything down, but boy did I feel awful. I started to get a headache, too.
Without any further details, I will just say that I haven’t enjoyed spearmint since. Any time anyone hands me spearmint anything I cringe. I just can’t handle it. Ick.
So that’s my spearmint story. Lucky for us, my life goes on and I enjoy all other types of mint. And especially peppermint. And espeeeeecially peppermint when it’s mixed with chocolate.
Because seriously: what is better than a fudgy brownie base with a hint of peppermint, fluffy, rich, minty frosting, and more chocolate on top?! Not much, babes. Not much.
For the brownies
- 1/2 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon brewed coffee (optional)
- 3/4 cup cocoa powder
- 1/2 cup flour
For the peppermint frosting
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk
For the bark
- 4 oz semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- crushed peppermint candies, for decorating
Make the brownies
- Preheat oven to 350°F. Line an 8"x8" baking dish with parchment paper and set aside.
- In a microwave-safe mixing bowl, melt the butter. Stir in oil, sugar, eggs, vanilla extract, peppermint extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour.
- Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 35 minutes, then remove from oven and allow to cool completely in the pan (about 1 hour).*
Make the peppermint frosting
- While the brownies are cooling, make your frosting! In a standing mixer with a wire whip, cream the unsalted butter for 1 minute, then add the rest of the frosting ingredients and whip for an additional minute.
- Once the brownies are cooled, spread the frosting evenly over the brownies, creating a smooth surface at the top. Place back into fridge for 15 minutes.
Make the peppermint bark
- Once the frosted brownies have chilled, melt your chocolate and butter in a microwave-safe bowl in increments of 30 seconds, stirring in between each time.
- Pour the melted chocolate mixture over the frosting, spreading to the edges and smoothing evenly with the back of a spoon. Top with crushed peppermint candies and allow to harden in fridge for about 1 hour. Then cut and serve!
Peppermint frosting & idea from Galley Gourmet. Brownies by Broma.