These Peppermint Bark Fudge Brownies start with a super fudgy and decadent peppermint brownie that’s stuffed with white and dark chocolate chips and crushed candy canes. Top it off with a melt-in-your-mouth white and dark chocolate peppermint fudge for a fun and delicious Christmas treat!
December is going by really fast so I’m trying my best to crank out all of my holiday recipes before Christmas. I’m talking about 8-9 more recipes in less than 2 weeks. Yeah, I kinda overdid it.
But it’s worth it because this years batch of holiday recipes are so creative and fun to make. And most importantly, they taste heavenly!
Peppermint Bark Fudge Brownies
Finally, my “famous” fudge brownies have returned! I haven’t shared a fudge brownie recipe since Halloween, and even longer before that. I really missed these sinful little bars, so I brought them back and gave them a holiday twist!
These Peppermint Bark Fudge Brownies make for the perfect award after a long day of wrapping gifts. I mean can you really go wrong with the worlds fudgiest and chocolatiest brownie topped with creamy fudge? The answer is, you can’t.
And when those fudge brownies are peppermint flavoured and stuffed with two kinds of chocolate chips AND candy canes? It’s a Christmas miracle at its finest!
Peppermint Bark Brownies
This recipe starts off with my absolute favourite brownie recipe! I’ve used this recipe in just about every brownie I’ve ever made and it has never failed me.
I made a few modifications to my brownie recipe to make it peppermint bark flavoured. I started by replacing the vanilla extract with pure peppermint extract. I used a full teaspoon, but you could use less or just replace it with the same amount of vanilla instead.
I then chose to replace my regular unsweetened cocoa powder with black cocoa powder to truly give these brownies a dark chocolate taste and appearance.
Now to get the peppermint bark flavour, I added some white chocolate chips, dark chocolate chips and crushed candy canes (that I was too lazy to crush fully) to the batter. Not only do these add so much extra amazing flavours to the brownie, but they add a great crunch texture that contrasts perfectly with the soft and fudgy brownie!
Peppermint Bark Fudge
If you don’t know what peppermint bark is, it’s basically a layer of dark chocolate and a layer of white chocolate with crushed peppermints on top. This fudge is the smoother, creamier and better version of that!
I started with the white chocolate fudge layer first because I wanted the colours of the brownies to alternate between black and white. The white chocolate fudge has candy cane pieces mixed into it for some extra crunch along with a touch of peppermint extract. I flavoured the dark chocolate fudge with vanilla extract just so we don’t overdo it with the peppermint.
Although we do finish it off with even MORE crushed candy canes to make it look more festive.
You can let the brownies sit at room temperature for a few hours until the fudge sets up, or you can transfer them to the refrigerator to speed things up. These brownies can get pretty hard in the refrigerator, so I recommend serving them at room temperature so everything can be perfectly soft and just melt in your mouth when you take a bite.
These rich bars are a great treat to serve at your holiday party. A little goes a long way, so I recommend cutting them smaller than I did for the photos. Trust me, just one small bite is enough to satisfy your deepest cravings.
Happy Holiday Baking!
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Let’s get baking!
- 6 oz. bittersweet chocolate (70%), chopped
- 3/4 cup unsalted butter, cubed
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 teaspoon pure peppermint extract
- 3/4 cup all-purpose flour
- 2 tablespoons “black” unsweetened cocoa powder, sifted
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup dark or semisweet chocolate chips
- 1/2 cup crushed peppermints
Peppermint Bark Fudge:
- 1 and 1/4 cup white chocolate chips
- 1 and 1/4 cup dark chocolate chips
- 1 and 1/4 cup (14 oz) sweetened condensed milk
- 1/4 tsp pure peppermint extract
- 1/2 tsp pure vanilla extract
- 1/4 cup crushed candy canes + more for topping
For the Brownies:
- Preheat the oven to 350°F (325°F for dark pans) (180°C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
- Remove bowl from heat and immediately add both sugars, whisk until sugar is dissolved and mixture is smooth.
- Add eggs, egg yolk and peppermint extra and slowly whisk until combined. Do not overmix. Add flour, cocoa, and salt and stir with a rubber spatula until well blended. Fold in the chocolate chips and crushed candy canes.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
For the Peppermint Bark Fudge:
- Place white chocolate chips and dark chocolate chips in 2 separate small saucepans. Add 1/2 cup + 2 tablespoons of sweetened condensed milk to each saucepan.
- Starting with the white Chocolate mixture, melt on the stovetop over medium heat, stirring constantly until completely melted and smooth.
- Remove from heat and stir in peppermint extract and 1/4 cup crushed candy canes. Pour over the brownies and spread into an even layer. Transfer to the refrigerator to set while you work on the other half of fudge.
- Repeat the melting process with the dark chocolate fudge. Once melted, remove from heat and stir in the vanilla extract.
- Remove brownies from refrigerator and spread the dark chocolate fudge on top. Sprinkle more crushed candy canes on top.
- Cover with plastic wrap and place in the refrigerator to set, about 2-3 hours.
- Once everything is set, lift the brownies out of the pan and cut into even squares. Allow brownies to come to room temperature before serving. Enjoy!
- Store in an airtight container in the refrigerator for up to 1 week. Serve at room temperature.
KitchenAid KBNSO09SQ Professional-Grade Nonstick 9"x9"x2" Square Pan Bakeware
Utopia Kitchen 2 Quart Nonstick Saucepan with Glass Lid - Multipurpose Use for Home Kitchen or Restaurant
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Love, Dedra ❤
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