Peppermint Bark Brownies
Elevate your boxed brownies mix with these Peppermint Bark Brownies, featuring additional peppermint extract and chopped peppermint bark! Your family and friends will love this extra festive twist on a classic.
If you love peppermint bark during the holidays, then you’ll also want to try my Peppermint Bark Cookies! They are the perfect Christmas dessert.
Why This Recipe Works
- Doctored brownie mix. This peppermint brownies recipe is easy to make because we are using a box brownie mix.
- Festive recipe. Elevate that fudgy brownie base with a bit of peppermint extract and some chopped chocolate.
- Great way to use peppermint bark. This is a great way to use up any peppermint bark you made or received as gifts during the holiday season.
- Boxed Brownie Mix: For this peppermint bark brownie recipe, I used a 20 oz box of Ghirardelli brownie mix from Costco. You can use ANY brand or size of brownie mix. Just make the brownies as directed and add the peppermint extract and peppermint bark as instructed in this recipe. You’ll also need the full list of ingredients from the box mix.
- Peppermint Extract: You’ll need the ingredients listed on the back of the brownie mix box, but we are adding some peppermint extract to add a festive twist on a classic boxed brownie recipe. If your size of boxed brownie mix is substantially less than the 20 oz I used, you may want to use less peppermint extract.
- Peppermint Bark: Use your favorite type of peppermint bark — or make your own — for this brownies with peppermint bark recipe.
- Prepare the oven and baking pan. Preheat oven to 325ºF. Line an 8×8-inch square pan with parchment paper and lightly spray with nonstick cooking spray.
- Combine wet ingredients. Add egg, water, oil and 1 1/4 tsp peppermint extract to a medium bowl. Whisk to combine.
- Add dry brownie mix. Add the dry brownie mix and mix until no dry ingredients streaks remain.
- Add chopped peppermint bark. Add the roughly chopped peppermint bark and fold into the brownie batter using a rubber spatula. Pour batter into the pan and spread into an even layer. Top with extra peppermint bark pieces.
- Bake. Bake the peppermint bark brownies for 45 minutes or until a toothpick inserted into the center of the pan comes out with moist crumbs but no wet batter. Remove and let cool in the pan completely. Remove cooled brownies and slice and serve. Enjoy!
Use whatever peppermint bark you have on hand or the type you love the most! If you have homemade peppermint bark, you can use that.
I use a Costco-sized Ghirardelli brownie mix which is 20 oz. You can use a regular sized brownie mix of ANY brand. Just follow the back of the box’s listed ingredients and make the brownies as directed. The only thing we are changing is adding the peppermint extract and chopped peppermint bark.
If you don’t have to use parchment, you can spray the pan directly with nonstick cooking spray. The parchment paper just allows for easy removal to slice and serve.
Use metal bake ware for a more even bake.
Want a chocolate topping? Make a white chocolate ganache (or melted white chocolate) and spread it on top of the brownies after they come out of the oven; then drizzle some melted semi-sweet chocolate or a simple chocolate ganache on top. Swirl with a spoon and top with crushed candy canes.
Make Ahead, Storing and Freezing
Make Ahead: You can make this peppermint bark brownies recipe ahead of time and store at room temperature until ready to serve.
Storing: Store leftover peppermint bark brownies as room temperature, covered or in an airtight container, for 2-3 days for best results.
Freezing: To freeze the entire pan, let cool completely, then wrap the pan in plastic wrap and store in the freezer. Remove and let thaw before enjoying. To freeze individual brownie squares, let cool completely, wrap in plastic wrap and store in a ziplock bag or freezer safe container. Freeze for up to 2 months.
I used a 20 oz box of brownie mix from Costco. You can use whatever size, but if your box mix is 16 oz, for example, you may want to reduce the peppermint extract to 1 tsp or 3/4 tsp.
You can use whatever brand you love the most or that you have on hand! You are essentially making brownies as directed on the box, with just two additions: adding peppermint extract AND chopped peppermint bark.
I recommend an 8×8-inch baking dish because the brownies will be thicker.
More Brownie Recipes
- BYU Mint Brownies
- German Chocolate Brownies
- Oreo Truffle Brownies
- Buckeye Brownies
- Fudgy Oreo Brownies
Peppermint Bark Brownies
- 20 oz Ghirardelli brownie mix - AND THE INGREDIENTS CALLED FOR ON THE BACK OF THE BOX. Use equivalent to make an 8"x8" pan
- 1 1/4 teaspoon peppermint extract
- 3/4 cup Ghirardelli peppermint bark - roughly chopped
- Preheat oven to 325°F. Line 8×8 inch square pan with parchment paper, then lightly spray the parchment with nonstick cooking spray. Alternatively, you don’t have to use parchment, you can just spray the pan directly with nonstick cooking spray. The parchment will allow for easy removal of the brownies for slicing and serving.
- Add egg, water, oil, and peppermint extract to a medium size bowl. Whisk to combine. Add the dry brownie mix and stir until no dry brownie mix remains. Add the chopped peppermint bark and fold it into the batter using a rubber spatula.
- Spoon the batter into the prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Remove from the oven and let cool in the pan completely. Slice and serve.