One of my favorite treats during the holiday season is peppermint bark. It’s nostalgic, and it’s a tradition to make a homemade batch or pick up a box from a chocolate shop while Christmas shopping. My peppermint bark fudge brownies are inspired by that tradition, combining the flavors of peppermint bark into a chocolatey, fudgy, and minty brownie that is incredibly delicious. These brownies are perfect for cookie swaps, and are fabulous for gifting.
Not only is the brownie base fudgy, but there is an actual layer of white chocolate peppermint marshmallow fudge on top of the brownies. Then the white chocolate fudge layer is topped with silky dark chocolate and crushed peppermint candy canes. Oh. my. yes.
Now, I’ve never been a huge fan of overly minty things. Too much mint and I feel like it just overpowers the other flavors and tastes too artificial. In this recipe, peppermint extract is used in the white chocolate fudge layer, and crushed candy canes on top for a definite peppermint flavor but not so much that peppermint is all you taste. You can use as little or as much peppermint as you like, depending on your preference.
The base layer is a half batch of my favorite brownie recipe. There is both chocolate and cocoa powder in this recipe. I use chopped chocolate from chocolate bars, but you can totally use chocolate chips. I recommend Ghiradelli, Guittard or Godiva. Butter, espresso powder and good quality dark chocolate are melted together over low heat. Brown and white sugar are whisked in, followed by eggs and vanilla. Flour, salt and cocoa powder are stirred in until just combined. The brownies are spread evenly into a 8×8 pan and baked.
The white chocolate fudge is super easy to make and takes little time to come together. You can totally make this fudge recipe on it’s own too. Double the recipe if you want to make a full batch of fudge. You can also switch out the white and use semi or bittersweet chocolate as well.
White chocolate, sweetened condensed milk, and marshmallow fluff are melted together. Peppermint and vanilla extracts is added, and the mixture is spread out over the cooled brownies. Pop the brownies in the fridge for 30 minutes or so to set the fudge.
Bittersweet chocolate is melted with a bit of butter to keep the chocolate from getting too hard and cracking when cut. Spread the chocolate layer over the fudge, and top with crushed candy canes. Let the chocolate firm up before cutting into the brownies. These are best served at room temperature.
I hope you love these peppermint bark fudge brownies as much as I do. If you make them, let me know! Tag me on Instagram or leave a comment below.
For more holiday recipes, check out these posts:
Peppermint Bark Fudge Brownies
- 3/4 cup (94g) all purpose flour
- 3 tablespoons (16g) cocoa powder
- 1/2 teaspoon fine sea salt
- 1/2 cup (120g) unsalted butter
- 1/2 teaspoon espresso powder
- 2/3 cup (114g) bittersweet chocolate, coarsely chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
White Chocolate Peppermint Fudge
- 1 1/2 cups (336g) white chocolate, coarsely chopped
- 2/3 cup (208) sweetened condensed milk
- 1/2 cup (64g) marshmallow fluff Alternatively, you can use 1 cup of mini marshmallows
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon pure vanilla extract
- 1/2 cup (112g) dark chocolate, coarsely chopped
- 2 tablespoons (30g) unsalted butter
- 1/2 cup (100g) crushed candy cane pieces
- Preheat the oven to 350F and line an 8x8 pan with two pieces of parchment paper which extend over the sides to give you a ‘"handles" (this helps with removing the slice easily once it is set).
- In small bowl, whisk the flour, cocoa powder and salt to combine. Set aside.
- Combine the chocolate, butter and espresso powder in a medium saucepan. Place over low heat on the stove. Stir until melted.
- Remove the pan from the heat. Add in both the granulated and brown sugars and stir until combined. The mixture should now be room temperature. If not, let it cool just a bit before adding the eggs.
- Add in the eggs, one at a time, stirring just to combine after each addition. Stir in the vanilla extract.
- Stir in the flour mixture until just combined. Pour the brownie mixture into the pan and spread evenly with a spatula.
- Bake the brownies for 20-25 minutes, or until a toothpick comes out with with moist crumbs.
- Leave the brownies to cool to room temperature before adding the fudge layer.
- In a medium saucepan, combine the white chocolate, sweetened condensed milk, and marshmallow fluff. Stir until melted and combined.
- Remove the fudge from the heat. Stir in the peppermint and vanilla extracts.
- Evenly spread the fudge mixture over the cooled brownies. Work quickly as the fudge will start setting up and will be hard to spread.
- Refrigerate the fudge for about an hour or two, or until the fudge is cooled and set.
- Combine the butter and chocolate in a microwave safe bowl. Melt the butter and chocolate in the microwave at 30 second increments until melted and smooth.
- Spread the melted chocolate evenly over the fudge.
- Top the chocolate layer with crushed peppermint pieces. Let the chocolate firm up before serving. Serve at room temperature.