Peppermint Bark Brownies Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
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Carrie Vasios

Fudgy chocolate brownies studded with pieces of creamy white chocolate peppermint bark.

Adapted from Mark Bittman's brownies.

Recipe Details

Peppermint Bark Brownies Recipe

Active 15 mins
Total 40 mins
Makes 16 brownies

Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 3 ounces unsweetened baking chocolate
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1/2 cup (3 1/2 ounces) plus 1 tablespoon all purpose flour
  • 1/4 teaspoon salt
  • 1 cup roughly chopped peppermint bark

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F. Line an 8- by 8-inch baking dish with parchment paper. Butter paper.

  2. In a small saucepan, combine butter and chocolate and cook over medium heat, stirring often, until just melted. Stir until smooth. Take off heat and stir in sugar. Whisk in eggs one at a time. Stir in flour and salt until combined. Add 1/2 of chopped peppermint bark to batter and stir to incorporate.

  3. Pour batter into prepared pan. Sprinkle top with remaining peppermint bark. Bake until brownies are dry on top and just cooked through but still gooey in the center, about 25 minutes. Let cool completely before serving.

Special equipment

8- by 8-inch baking sheet, saucepan, wooden spoon, whisk

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