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–+ servings
Peppermint bark brownies topped with crushed candy canes.

Peppermint Candy Cane Brownies (with white chocolate layer)

Yield: 32 small brownies
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour 20 minutes
Total Time: 2 hours
Festive peppermint bark brownies with a rich dark chocolate base, a thick layer of white chocolate, and crushed candy canes on top. They're easy to make, look beautiful on a holiday dessert table, and taste like cool peppermint and deep chocolate in every bite.

Ingredients

Chocolate Brownies

  • ¾ cup semi-sweet chocolate chips
  • ½ cup butter, melted
  • ½ cup neutral-flavored cooking oil, avocado or canola work well
  • 1 cup granulated sugar
  • 1 teaspoon peppermint extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt

Peppermint Topping

  • 12 ounces white chocolate, chopped
  • 3 tablespoons vegetable shortening
  • 8 candy canes, crushed

Instructions 

  • Preheat your oven to 350 degrees Fahrenheit. Line an 8x8-inch baking pan with parchment paper, leaving some overhang. Grease the parchment paper with butter.
    Melt the chocolate chips, butter, and oil in a large glass bowl in your microwave. (See notes for the stovetop version.)
    ½ cup butter, ½ cup neutral-flavored cooking oil, ¾ cup semi-sweet chocolate chips
    A hand pours oil into a glass bowl containing chocolate chips and a small piece of butter on a marble countertop.
  • Stir in the sugar and peppermint extract. Make sure it is warm (not hot) to the touch then add the eggs and mix well.
    1 cup granulated sugar, 1 teaspoon peppermint extract, 4 large eggs
    A close-up of a glass bowl with thick chocolate batter being mixed with a wooden spoon.
  • Add the flour, cocoa powder, baking powder, and salt and mix until just combined. Do not overmix.
    1 cup all-purpose flour, ¾ cup cocoa powder, ½ teaspoon sea salt, ½ teaspoon baking powder
    A person mixes thick chocolate batter in a glass bowl with a white spatula on a marble surface.
  • Pour the batter into the prepared baking dish and bake for 25 minutes, or until a toothpick comes out clean. Leave the brownies in the baking dish and let them cool on a wire rack for 20 minutes.
    A square chocolate cake baked in a parchment-lined pan sits on a cooling rack over a marble surface.
  • Gently melt the white chocolate and shortening either in your microwave or on your stovetop in a bowl set over a pot of gently simmering water. Either way, go slow. White chocolate is delicate and can split easily if melted too quickly. Mix the white chocolate and shortening together.
    12 ounces white chocolate, 3 tablespoons vegetable shortening
    A hand holds a glass bowl filled with chopped white chocolate and a dollop of shortening on a marble countertop.
  • Pour the melted white chocolate over the pan of cooled brownies then sprinkle the top with the crushed candy canes. Put the pan into your fridge to chill for at least an hour, but preferably overnight.
    8 candy canes
    Hands holding a parchment-lined baking pan filled with white chocolate bark topped with crushed peppermint candy on a marble surface.

Notes

The serving size of the brownies is one 1"x 2" brownie - or half the size of the brownies you see in the pictures. These brownies are quite rich, and the smaller size is a more realistic serving size for many people. And there's no shame in going back for seconds or thirds!
To melt the chocolate, butter, and oil on the stovetop, add all three to a small frying pan over medium-low heat. When the butter has melted and the chocolate starts to soften, remove the pan from the heat and stir until the chocolate melts. 
Serving: 1 brownie, Calories: 214kcal, Carbohydrates: 22g, Protein: 2g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 83mg, Potassium: 99mg, Fiber: 1g, Sugar: 17g, Vitamin A: 128IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg