Peppermint Bark Christmas Brownies (chocolate + Mint Holiday Combo) You’ll Crave All Season

Chocolate and mint are the holiday power couple—festive, flashy, and downright irresistible. These brownies take that classic combo and crank it up with peppermint bark, creamy ganache, and just the right hit of crunch. They’re the desserts you bring when you want the room to go quiet for a second bite.

We’re going big with five wildly delicious brownie twists—each one with its own vibe. Whether you want fudgy and dense, molten and gooey, swirled and pretty, or no-bake and ridiculously easy, there’s a square here calling your name. Let’s bake some holiday magic.

1. Fudgy Peppermint Bark Slab Brownies That Steal the Cookie Tray

These are the classic holiday brownie—thick, deeply chocolatey, and studded with peppermint bark chunks. They slice into perfect fudgy squares and hold up great for parties or gifts. If you want a universal crowd-pleaser, start here.

Ingredients:

• 1 cup (225 g) unsalted butter
• 8 oz (225 g) semisweet chocolate, chopped
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 3/4 cup (90 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 tsp fine sea salt
• 1/2 tsp peppermint extract
• 6 oz (170 g) peppermint bark, chopped into bite-size bits
• Optional: 1/2 cup (90 g) mini chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang for easy lifting. Lightly butter the paper.
2. In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and cool 5 minutes.
3. Whisk in granulated and brown sugars until shiny. Add eggs one at a time, whisking well after each. Stir in vanilla and peppermint extract.
4. Sift in flour, cocoa, and salt. Fold gently until just combined—no dry streaks, but don’t overmix.
5. Fold in peppermint bark and mini chips (if using). Spread batter evenly in the pan.
6. Bake 22–26 minutes until the top is set and a toothpick comes out with moist crumbs (not wet batter). Cool completely in the pan.
7. Lift out using parchment and slice into clean squares with a hot knife.

Serve as-is or dust with powdered sugar “snow.” Want a twist? Swap half the peppermint bark for chopped Oreos for extra crunch. Store airtight up to 4 days or freeze (well-wrapped) for a month—just thaw at room temp.

2. Peppermint Bark Brownies With Silky Ganache Snowcap

These brownies wear a glossy blanket of chocolate ganache that makes them feel instantly fancy. They’re perfect for potlucks, holiday tables, or when you need something that looks bakery-level with minimal stress. The ganache sets soft and sliceable—like a truffle on top.

Ingredients:

• 1/2 cup (115 g) unsalted butter
• 6 oz (170 g) bittersweet chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup (65 g) all-purpose flour
• 1/4 cup (25 g) cocoa powder
• 1/4 tsp fine sea salt
• 4 oz (115 g) peppermint bark, chopped
• For ganache: 6 oz (170 g) semisweet chocolate chips; 1/2 cup (120 ml) heavy cream; pinch of salt
• Decoration: 2 tbsp crushed candy canes or peppermint candies

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter and bittersweet chocolate together over low heat or in 20-second microwave bursts. Stir smooth and cool slightly.
3. Whisk in sugars. Add eggs one at a time, then vanilla and peppermint extract.
4. Sift in flour, cocoa, and salt. Fold until just combined. Stir in peppermint bark.
5. Spread into pan and bake 20–24 minutes until center is just set. Cool completely.
6. Make ganache: Heat cream until steaming (not boiling). Pour over chocolate chips with a pinch of salt. Let sit 2 minutes, then stir until glossy.
7. Pour ganache over cooled brownies and smooth. Sprinkle crushed candy canes. Chill 45–60 minutes to set, then slice.

Serve chilled for neat edges or room temp for softer ganache. Add 1 tsp espresso powder to the batter for deeper chocolate flavor—trust me, it won’t taste like coffee. If you’re traveling, skip the candy cane topping until serving to avoid color bleed.

3. Peppermint Swirl Cheesecake Brownies With Bark Crunch

Can’t pick between brownies and cheesecake? Don’t. These marbled beauties give you creamy peppermint cheesecake ribbons on rich chocolate brownies, with crunchy peppermint bark on top. They look impressive but come together fast.

Ingredients:

• Brownie base:
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (35 g) cocoa powder
  • 1/2 cup (65 g) all-purpose flour
  • 1/4 tsp salt
• Cheesecake swirl:
  • 8 oz (225 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1–2 drops red gel food coloring (optional)
• Topping:
  • 3 oz (85 g) peppermint bark, chopped small

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Make brownie base: Whisk melted butter and sugar. Add eggs and vanilla; whisk until glossy. Sift in cocoa, flour, and salt; fold until just combined. Spread 2/3 of batter in pan. Reserve the rest.
3. Make cheesecake swirl: Beat cream cheese and sugar until smooth. Mix in egg yolk, peppermint, and vanilla. Tint lightly pink if desired.
4. Dollop cheesecake mixture over brownie base. Spoon remaining brownie batter between dollops. Use a knife to gently swirl.
5. Bake 25–30 minutes until edges are set and the center has a slight wobble. Immediately sprinkle chopped peppermint bark on top and gently press to adhere.
6. Cool completely, then chill 1 hour for clean slices.

Serve these slightly chilled so the cheesecake layer holds its swirl. Variation: Use white chocolate peppermint bark for a sweeter top or add a thin drizzle of melted dark chocolate for contrast. These keep beautifully in the fridge for up to 4 days.

4. Midnight Mint Skillet Brownies With Melty Bark Pockets

Imagine a brownie with crispy, chewy edges and a gooey center—baked right in a cast-iron skillet. Toss in big pieces of peppermint bark and you get molten chocolate-mint pockets. This is a showstopper served warm with ice cream.

Ingredients:

• 3/4 cup (170 g) unsalted butter
• 6 oz (170 g) dark chocolate (60–70%), chopped
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 tsp fine sea salt
• 5 oz (140 g) peppermint bark, broken into chunks, plus extra for topping
• Optional: 1/4 tsp instant espresso powder

Instructions:

1. Preheat oven to 350°F (175°C). Butter a 10-inch cast-iron skillet or oven-safe pan.
2. Melt butter and dark chocolate in the skillet over low heat, stirring until smooth. Remove from heat; let cool 5 minutes.
3. Whisk in sugars. Add eggs one at a time, whisking vigorously until glossy. Stir in vanilla, peppermint, and espresso powder if using.
4. Sift in flour, cocoa, and salt. Fold until just combined. Fold in most of the peppermint bark, reserving a handful.
5. Spread batter evenly. Press remaining bark into the top.
6. Bake 20–24 minutes until edges are set and the center is just slightly soft. Don’t overbake—you want it gooey.
7. Cool 10 minutes. Serve warm straight from the skillet with scoops of vanilla or peppermint ice cream.

For extra drama, drizzle with warm chocolate sauce and sprinkle flaky sea salt. Want individual portions? Divide batter into 6–8 buttered ramekins and bake 14–16 minutes. Seriously good date-night dessert.

5. No-Bake Peppermint Bark Brownie Bites (Freezer Fudge Energy)

Short on time or oven space? These no-bake brownie bites bring rich chocolate, deep cocoa, and crunchy peppermint bark—ready fast and perfect for gifting. They’re freezer-friendly and dangerously poppable.

Ingredients:

• 1 1/2 cups (150 g) chocolate wafer crumbs or fine chocolate cookie crumbs
• 1/2 cup (50 g) almond flour (or finely ground nuts)
• 1/3 cup (35 g) cocoa powder
• 1/4 tsp fine sea salt
• 1/2 cup (160 g) chocolate-hazelnut spread or thick chocolate tahini
• 1/4 cup (60 ml) maple syrup or honey
• 3 tbsp melted coconut oil or butter
• 1/2 tsp vanilla extract
• 1/4 tsp peppermint extract
• 4 oz (115 g) peppermint bark, finely chopped
• For coating: 6 oz (170 g) dark or milk chocolate, melted; crushed candy canes for garnish

Instructions:

1. In a mixing bowl, combine cookie crumbs, almond flour, cocoa, and salt.
2. Stir in chocolate-hazelnut spread, maple syrup, melted coconut oil, vanilla, and peppermint extract until a thick dough forms.
3. Fold in chopped peppermint bark. Chill dough 15 minutes to firm.
4. Roll into 1-inch balls. Freeze 10–15 minutes.
5. Dip each bite into melted chocolate, let excess drip, and place on parchment. Sprinkle with crushed candy canes.
6. Chill until set, about 20 minutes. Store refrigerated up to 1 week or frozen up to 2 months.

Make them vegan by using dairy-free bark and chocolate. You can also press the mixture into a parchment-lined loaf pan, top with melted chocolate, set, and slice into “fudge” bars. Add a pinch of instant espresso for a grown-up edge.

How To Nail That Signature Peppermint Brownie Texture

Want fudgy, not cakey? Use less flour, a touch of cocoa, and melt-in chocolate. Pull your brownies when the center still has a slight jiggle and a toothpick shows moist crumbs. Overbaking is the enemy of fudgy.

Smart Peppermint Moves

• Use pure peppermint extract, not spearmint (very different flavor).
• Crush candy canes gently—too fine and they melt; too chunky and they get sticky.
• Press bark into warm brownies so it adheres without fully melting.

Brownie Cutting 101

• Cool completely. Chill for 30 minutes for sharp edges.
• Use a long, hot knife and wipe between cuts.
• For ganache-topped brownies, warm the blade slightly to glide through the top.

Holiday tip: Wrap slices individually with wax paper, tie with baker’s twine, and tuck into tins with parchment. They look boutique-level and taste even better the next day.

Ready to bake your way into legend status? Pick a recipe, preheat the oven (or don’t for those bites), and let the chocolate-mint magic happen. Your kitchen’s about to smell like December in the best way. Enjoy—and save yourself a square before they vanish.