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Fudgy One-Bowl Peppermint Bark Brownies with Peppermint Frosting

A close-up of a fudgy peppermint brownies square topped with white frosting and crushed candy canes.
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Make rich, fudgy peppermint bark brownies in one bowl. This recipe features a dense chocolate base, a cool peppermint frosting, and a crunchy candy cane topping, perfect for holiday baking.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup crushed peppermint candies or candy canes (for batter)
  • 1 cup powdered sugar (for frosting)
  • 2 tablespoons milk or heavy cream (for frosting)
  • 1/4 teaspoon peppermint extract (for frosting)
  • 1/2 cup crushed peppermint candies or candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large, oven-safe bowl, whisk the melted butter with both the granulated sugar and brown sugar until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract and 1 teaspoon of peppermint extract.
  4. Add the flour, cocoa powder, and salt to the wet ingredients. Mix with a spatula until just combined. Do not overmix.
  5. Fold in the chocolate chips and the 1/2 cup of crushed peppermint candies.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  8. Let the brownies cool completely in the pan on a wire rack. This is important before frosting.
  9. While the brownies cool, prepare the frosting: In a medium bowl, whisk together the powdered sugar, milk, and 1/4 teaspoon of peppermint extract until smooth and creamy. Add more milk, a teaspoon at a time, if the frosting is too thick.
  10. Once the brownies are completely cool, spread the peppermint frosting evenly over the top.
  11. Sprinkle the remaining 1/2 cup of crushed peppermint candies over the frosting.
  12. Cut the brownies into squares. For clean cuts, use a sharp knife dipped in hot water and wiped dry between slices.

Notes

  • For the fudgiest texture, slightly underbake the brownies by a minute or two. The center should still look slightly soft when you remove them from the oven.
  • If you want a peppermint bark look, melt 1/2 cup of white chocolate chips and drizzle it over the crushed candy canes before they set.
  • You can substitute the crushed candy canes in the batter with extra chocolate chips for a richer chocolate flavor.

Nutrition

Find it online: https://littlekitchendiary.com/peppermint-brownies-fudgy-one-bowl-recipe/