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Peppermint Bark Brownies

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For the brownies

  • 1 cup Harry & David peppermint bark (chopped)
  • 1 cup + 2 tablespoons semisweet chocolate (chopped or use chocolate chips)
  • 1 stick unsalted butter (cut into quarters)
  • 3 tablespoons cocoa powder
  • 3 large eggs
  • 1 ¼ cups sugar
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup unbleached all-purpose flour

For the frosting

  • Harry & David peppermint bark (chopped)
  • 2 sticks butter (softened)
  • 1 ½ cups powdered sugar
  • ½ teaspoon peppermint extract
  • 1 ½ cups white chocolate chips (melted and cooled slightly)
  • Pinch of kosher salt


  • Preheat oven to 350° F and grease an 8×8 nonstick pan with butter and set aside.
  • In a double boiler over low heat, melt chocolate chips and butter, stirring occasionally. Whisk in the cocoa.
  • In a stand mixer with the paddle attachment, beat together eggs and sugar at medium-high speed.
  • Reduce mixer speed to low and add vanilla and salt until combined.
  • Keep mixer on low and slowly pour the melted chocolate mixture into the egg mixture.
  • Pour in the flour with a wooden spoon and mix until just combined.
  • Add chopped peppermint bark. Mix until it's in evenly.
  • Pour the batter into the prepared pan, spreading it into the corners and leveling the top with a rubber spatula.
  • Bake 30 to 35 minutes, or until the top is shiny and a toothpick inserted into the center comes out clean. Do not overbake.
  • Set aside to cool.
  • While the brownies cool, start on the frosting:
  • In a large bowl, whisk butter, sugar, and peppermint extract until light and airy.
  • Add melted and cooled slightly white chocolate and salt and beat until smooth.
  • Spread frosting over the cooled brownies.
  • Sprinkle the top with chopped peppermint bark.


Course: Dessert
Cuisine: American
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