Fudgy, rich, and decadent White Chocolate Peppermint Brownies are a festive holiday treat: a dense chocolate brownie topped with white chocolate peppermint bark and crushed candy canes.
White Chocolate Peppermint Brownies
These white chocolate peppermint brownies combine an ultra-fudgy chocolate base with a creamy white chocolate peppermint topping for a dessert that’s both festive and indulgent. The brownies are dense and chocolate-forward, while the white chocolate bark and crushed candy canes add a bright minty crunch—perfect with a hot cup of coffee.
You can use a boxed mix if you prefer, but this homemade version delivers exceptionally rich chocolate flavor and a moist, fudgy texture. If you love intense chocolate treats, this recipe is a great choice.
Quick tips for success: melt chocolate and butter in short microwave bursts—30 seconds at a time—stirring between intervals. Stop as soon as the chocolate is smooth to avoid scorching. After spreading the white chocolate topping and sprinkling the peppermint, score the surface lightly where you plan to cut the brownies; this creates neat pieces once the topping sets. Enjoy!
White Chocolate Peppermint Brownies Recipe
White Chocolate Peppermint Brownies
Ingredients
For the brownies
- 1 cup butter
- 16 ounces baking chocolate, coarsely chopped
- 1 ½ cups sugar
- ½ cup brown sugar
- 6 large eggs
- 1 teaspoon vanilla
- 1 ¼ cup flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 12 ounce package semi-sweet chocolate chips
For the peppermint bark topping
- 1 12 ounce package white chocolate chips
- ⅔ cups crushed peppermint candies or candy canes
- 2 teaspoons vegetable oil or shortening
Instructions
-
Place butter and baking chocolate in a medium microwave-safe bowl. Microwave for 30 seconds, then stir. Repeat in 30 second increments, stirring after each one, until chocolate is fully melted. Set aside to cool slightly.
-
Line and grease a 9″x13″ baking dish. Set aside.
-
In a large mixing bowl, whisk the sugars together to combine.
-
Pour the cooled chocolate mixture and vanilla into the sugars and whisk until combined.
-
Add eggs one at a time, whisking until smooth after each addition.
-
Fold in flour, cocoa powder, and salt, stirring until just smooth.
-
Gently fold in the semi-sweet chocolate chips.
-
Pour the batter into the prepared dish and spread evenly.
-
Bake at 350°F for 30–35 minutes, until a toothpick inserted into the center comes out clean. Allow to cool completely in the baking dish.
For the peppermint white chocolate topping
-
In a medium microwave-safe bowl, combine white chocolate chips and oil. Microwave in 30 second intervals, stirring between each, until smooth and melted.
-
Spread the melted white chocolate evenly over the cooled brownies, then sprinkle with the crushed peppermint candies.
-
While the white chocolate is still soft, lift the brownies from the pan using the lining and score or cut into squares for cleaner pieces.
-
Allow the topping to set before serving, or serve slightly warm for gooey, melty texture.
Nutrition
|
Calories: 624kcal
|
Carbohydrates: 63 g
|
Protein: 9 g
|
Fat: 41 g
Did you enjoy this White Chocolate Peppermint Brownies recipe? Try other festive treats for the holidays and save your favorites.
If you liked this White Chocolate Peppermint Brownies recipe, you might also like
Peppermint Fudge Cookies
Mint Oreo Truffles
Christmas Peppermint Desserts
See More Christmas Recipes and Ideas
