Peppermint Bark Brownies

This Peppermint Bark Brownies recipe is simple to make because we use a boxed brownie mix and make it better (and more holiday appropriate) by adding peppermint extract and lots of peppermint bark pieces!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 202kcal

Author Whitney Wright

Ingredients

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

Instructions

Preheat oven to 325°F. Line 8x8 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.

Notes

Peppermint Bark: use what you have on hand. If you have homemade peppermint bark, this recipe would be a great time to use it!

Brownie Mix: I use a Costco sized Ghirardelli brownie mix which is 20 oz. You can use a regular sized brownie mix ANY brand, the key is to just follow the back of the boxes listed ingredients. Still use an 8x8 pan and add the peppermint extract and peppermint bark as listed in the recipe card above.

Store at room temperature covered or in an airtight container for 2-3 days for best results.

Nutrition