peppermint bark brownies with crushed peppermint on top

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 peppermint brownies.

peppermint bark brownies on countertop

I hated peppermint…but not anymore!

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.

peppermint bark brownies on a plate

Assembling these peppermint bark brownies

Each step of these peppermint bark brownies is super easy, but these babies do require some assembly work and chill time to set properly. The basic steps for this ballin’ peppermint brownie recipe are as follows:

Make the peppermint brownie base

The instructions for making the brownies are nothing out of the ordinary. But there are a few things I wanted to touch on: first, the brewed coffee is totally optional, but it really does help these brownies taste even better. You won’t taste the coffee at all, but it brings out the rich chocolate flavor even more and is an absolute game changer!

Second, don’t be tempted to add more peppermint extract than what this recipe calls for. I know you clicked on this brownie recipe because you love peppermint, but peppermint extract can go from yum to toothpaste-y really fast.

Third, slightly under bake these brownies to ensure they’re extra fugdy and delicious. Not by a whole lot, but just barely under baking them makes a big difference.

Once the brownies have baked, you’ll need to let them cool completely before frosting them.

Make the peppermint frosting

You want to make sure you’re using room temperature butter to make the homemade peppermint frosting. If the butter is chilled, the frosting won’t whip up properly and you’ll wind up with chunks of butter in it (ew). And if your frosting is too thick for your liking, add just half a tablespoon of milk into it at a time to loosen it up.

Once you’ve frosted the chilled brownies, place the pan back into the fridge for 15 minutes or so.

Make the peppermint bark

The peppermint bark topping is a simple mixture of butter and chocolate. Simply melt it, and then spread it over the chilled, frosted brownies. Sprinkle the top with crushed peppermint candies and then chill the brownies until the topping is set.

peppermint bark brownies

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.


Peppermint Bark Brownies



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

  1. Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
  2. 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.
  3. 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

  1. 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.
  2. 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

  1. 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.
  2. 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!

More holiday dessert recipes from Broma Bakery:

Double Chocolate Peppermint Cookies

Cherry Linzer Cookies

Chocolate Crinkle Cookies

Winter Solstice Cake

Salted Caramel Scotcheroos 


Miranda @ Cookie Dough & Oven Mitt

hahah! I love your skiing.. err I mean tic-tac story. Orange is definitely the best! I have done the same thing with raisins. I’m just now starting to eat them again after 17ish years. These brownies are beautifully layered. I just want to sink my teeth into one of them and then probably the rest of the pan. 😀

Sarah | Broma Bakery

Oh no! I can’t imagine with raisins!! Thank god you’re getting back into them 🙂

Thalia @ butter and brioche

Love peppermint and chocolate together so I bet these brownies tasted just as amazing as they look!

Sarah | Broma Bakery

You can bet they did! Thanks, Thalia!

Monique @ Ambitious Kitchen

This would win some awards during Christmas FOR SURE!

Sarah | Broma Bakery

HECK YEAH! That’s what I’m going for 🙂


I made these tonight for a Christmas party and they were the prettiest, most festive, most delicious things I’ve ever made. I cut them into smaller bite-sized pieces and put them in mini cupcake holders. I will be making these a lot. . The brownie recipe on its own is seriously good. Thanks for this!

Sarah | Broma Bakery

Thank you for making my day, Stacey! I’m so glad to hear you enjoyed them. Cutting them into smaller pieces is the perfect way to indulge without the guilt. And that brownie recipe is my secret weapon and the brownie base I use for almost all of my brownie recipes! Thank you again for commenting. It’s hearing stories like yours that keep Broma Bakery going 🙂


Sorry to be a second-time commenter on the same subject, but I made these again, this time for my family on Christmas, and they were even better the second and third times around. You cannot go wrong with these; just make sure the oven is at 350, then take them out at exactly 35 minutes without doing that stupid toothpick test, which for me always leads to overdone brownies. Best brownies ever and the icing is soooo good. For an after-the-holidays version, I’m thinking about using coconut instead of peppermint, or just leaving out the peppermint altogether. Again, thank you SO MUCH for this recipe!

Sarah | Broma Bakery

No need to apologize, Stacey! What a great idea with the coconut. And thank you so much for your feedback– it’s comments like that that keep me going!! Happy new year to you and yours. Keep on baking, and if you ever have awesome recipes that you’d like to share, don’t hesitate to shoot me an email at sarah (dot) fennel (at) gmail (dot) com!

Stacey Fonas

For the record, I’m not a baker. I do not bake. I don’t even eat this stuff, usually, until now, when I make these things., and then I can’t not eat them, And so I keep making them, every Christmas, and if I don’t., my sisters are like, “What? You didn’t make those brownies?? Then why’d you even come home?” You weren’t exaggerating when you guaranteed they’d be the ultimate holiday treat for my home, too. This isn’t just a recipe, it’s a tradition. Thank you!

Sarah | Broma Bakery

Hi Stacey! OMG, I’m SO glad you all like them! They are 100% a part of the holidays in my family, and I’m so happy they are now a part of yours 🙂 Thank you!


These are chilling in my fridge right now! I’m a little nervous to cut them though. Do you have any tips for making them look so perfect? The frosting layer is so stunning in your pics, I’d hate to have the chocolate get all mixed in there during cutting ☺ Thanks for this recipe. I’m so excited to try them!

Sarah | Broma Bakery

Hi Melanie! Ooh I can’t wait to see how they turn out– be sure to put them on Instagram! I used a sharp, slightly serrated knife that I would slowly saw back and forth through the chocolate layer, then slice straight down through the peppermint frosting and brownie. Wipe your blade clean with warm water between each cut. And be careful– those things are addicting!!


Thanks Sarah!

They were a hit at the dessert potluck! Thanks for the cutting tips! I forgot to instagram them but I actually have another batch going right now so I’ll be sure to post them ?

Sarah | Broma Bakery

That’s awesome, Melanie! They’re seriously the best. And can’t wait to see them!!


This recipe looks amazing! I’m kind of new to baking, so I just wondering how far in advance can I make these?

Sarah | Broma Bakery

Hi Shelley! These babies stay good for up to 5 days, so you can make them the day before!

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