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!
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*Post Updated: 12/24/2020*
Finally, my infamous 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 brownies topped with a creamy double chocolate fudge? The answer, of course, is “absolutely not”!
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. If you don’t know what a peppermint bark is, it’s just a layer of peppermint flavoured dark and white chocolate with crushed candy canes on top!
So for these brownies, I added peppermint extract for the flavour, along with loads of dark chocolate chips, white chocolate chips and crushed candy canes!
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
Look above at my description of a peppermint bark. Now imagine it in fudge form! That’s what we’re doing here. A layer of white chocolate fudge, dark chocolate fudge and crushed candy canes on top. Genius!
I started with the white chocolate fudge layer first because I wanted the colours of the brownies to alternate between black and white. For my original recipe, I mixed crushed candy canes into the white chocolate fudge. I decided not to do that this time around because we already have plenty of candy cane in the brownie and on top of the fudge.
The white chocolate fudge is peppermint flavoured though, but I flavoured the dark chocolate fudge with vanilla just so the peppermint didn’t become too overpowering in every bite.
Setting the Fudge at Room Temperature vs Refrigerator
There’s 2 ways you can set the fudge: room temperature or refrigerator. If you let the fudge brownies sit at room temperature, the fudge will take a bit longer to fully set up. You may also end up with messier slices.
Now if you leave it in the refrigerator, it’ll set up quicker and you’ll get nice clean slices. The only thing is that the bars get hard in the fridge, so you’d have to let them sit at room temperature for a while so you could enjoy their natural soft and fudgy texture.
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 Christmas cravings.
Happy Holiday Baking!
You May Also Like
- White Chocolate Peppermint Bark Cheesecake
- No-Churn Peppermint Bark Fudge Swirl Ice Cream
- Mini Chocolate Peppermint Cheesecakes
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Let’s get baking!
- 6 oz. bittersweet chocolate (70%), chopped
- ¾ cup unsalted butter, cubed
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 teaspoon pure peppermint extract
- ¾ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder, sifted
- ¼ teaspoon salt
- ½ cup white chocolate chips
- ½ cup dark or semisweet chocolate chips
- ½ cup crushed candy canes
Peppermint Bark Fudge:
- 1 and ½ cup white chocolate chips
- 1 and ½ cup dark chocolate chips
- 1 and ¼ cup (14 oz) sweetened condensed milk
- ¼ tsp pure peppermint extract
- ½ tsp pure vanilla extract
- ¾ cup crushed candy canes, for topping
For the Brownies:
- Preheat the oven to 350°F (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 ⅔ cup 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. 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 crushed candy canes on top.
- Cover with plastic wrap and place in the refrigerator to set, about 1-2 hours. You can also leave it to set at room temperature.
- Once everything is set, lift the brownies out of the pan and cut into even squares. If you refrigerated brownies, allow them to come to room temperature before serving. Enjoy!
- Make Ahead & Freezing Instructions: (1) The brownie part can be made a few days ahead of time and stored covered in the refrigerator until you’re ready to top with the fudge. (2) The full fudge bars can be stored at room temperature for up to 5 days or in the refrigerator for at least 2 weeks. (3) To freeze, without slicing the bars, double wrap the entire thing with plastic wrap. Place it into an airtight container and store in the freezer for 2-3 months. Thaw in the refrigerator overnight, then let it soften up at room temperature before serving.
- Sweetened Condensed Milk: This recipe uses a standard 14-ounce can of sweetened condensed milk. Since I’m in Canada and our cans are smaller, I use 1 and ¼ cup which is equivalent to the 14-ounce cans. For this recipe, you’ll need to use ⅔ cup (10 tablespoons) of sweetened condensed milk for each layer.
- Fudge: If you want an all dark chocolate or all white chocolate fudge, use 3 cups of chocolate chips. You can omit the flavouring or choose to add ½ tsp of either peppermint or vanilla.
- Crushed Candy Canes: I crushed my candy canes in a food processor, but you can place your unwrapped candy canes in a sealed ziplock bag and crush them with something heavy like a rolling pin or the bottom of a pan. You’ll need a total of 15-20 regular candy canes for both the brownie and the topping.
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 760Total Fat: 40gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 129mgSodium: 127mgCarbohydrates: 95gFiber: 5gSugar: 68gProtein: 9g
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