Peppermint Bark Brownies

Brownies topped with melted peppermint bark candies with a red and white kitchen towel.

These Peppermint Bark Brownies are next-level holiday indulgence—rich, fudgy brownies loaded with chunks of Ghirardelli peppermint bark candies inside and melted on top. Every bite is a perfect mix of chocolatey goodness and festive peppermint crunch!

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Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 30

Additional Time: 1

Total Time: 1 50

Servings: Brownies

Calories: 587kcal

Author: Mindy

Ingredients

2 Cups All Purpose Flour
½ Cup Cocoa Powder
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Cups Sugar
1 Cup Butter melted
4 Eggs beaten
1 Tablespoon Vanilla Extract
1 Cup Chocolate Chips
26 Ghirardelli Peppermint Bark SQUARES™ chocolates chopped into large chunks divided

Instructions

In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, whisk together the eggs, sugar, vanilla and melted butter.
Add the wet ingredients to the flour mixture and fold together with a spatula. Stir in the chocolate chips. Pour ½ of the brownie batter into a 9x13 baking dish that is lined with parchment paper, and spread evenly.
Unwrap and roughly chop 10 of the peppermint bark candies. Sprinkle the chopped peppermint bark over the batter then pour the remaining brownie batter over the bark. Spread evenly.
Bake at 350 degrees for 20-25 minutes until the center is fudge-like but not dry. Remove from the oven and cool for 10 minutes.
Unwrap and chop the remaining candies. Place the Peppermint Bark chunks on top of the warm brownies and allow to soften for 1 minute. Use a spatula to gently swirl the melting bark. Refrigerate for 1 hour.
Lift the sides of the parchment paper to remove the brownies from the pan. Use a sharp knife to trim the edges, then cut into 18 squares.

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