Peppermint Bark Brownies

Peppermint Bark Brownies
Yield: 24
Time: 1 ¼ hours, plus 2 hours cooling

8 ounces 70-72% dark chocolate, chopped
4 tablespoons (1/2 stick, 57g) butter, cut into 4 pieces
½ cup (118ml) vegetable or any neutral baking oil
2 cups plus 2 tablespoons (425g) granulated sugar
1 teaspoon espresso powder, optional
½ cup (118ml) boiling water
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
¾ teaspoon table salt
2 cups (250g) unbleached all-purpose flour
6 ounces (170g) white chocolate
1 teaspoon peppermint extract, or 1-2 drops peppermint oil
2 peppermint candy canes, crushed (2-3 tablespoons)



Preheat oven to 350 degrees. Double line a 13x9” pan with foil or parchment paper, leaving a 2” overhang. Spray with nonstick cooking spray.

Add the white chocolate and peppermint to a heatproof bowl and melt together in the microwave or over simmering water, stirring often. Set aside in a warm place

In another heat proof bowl, add the dark chocolate, butter and oil. Melt together in microwave or over simmering water, stirring until smooth. Remove from heat.

Measure into a large bowl the sugar and espresso powder (if using). Add the dark chocolate mixture and whisk together. Pour in boiling water and whisk until smooth and shiny. Add eggs, yolks, and vanilla and salt and continue to whisk until smooth and homogeneous. Add flour and mix until combined.

Scrape batter into prepared pan and dollop the peppermint chocolate onto the brownie batter and swirl in with a table knife.
Bake the brownies in the center of the oven for 25 minutes. Sprinkle the crushed candy canes on top and bake for 10 to 15 minutes longer, until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached. Let the brownies cool in the pan for at least 2 hours*. Using overhang, lift brownies from pan. Cut into 2-inch squares and serve.


*If using a glass baking dish, cool the brownies in the pan for 10 minutes, then remove them from pan and let cool on a wire rack for the remaining time (otherwise, the heat retention of glass can lead to overbaking).



Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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