Peppermint Bark Brownies

[Photograph: Carrie Vasios]

Fudgy chocolate brownies studded with pieces of creamy white chocolate peppermint bark.

adapted from Mark Bittman's brownies

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Peppermint Bark Brownies

About This Recipe

Yield:makes sixteen 2-inch square brownies or nine 3-inch square brownies
Active time:15 minutes
Total time:40 minutes
Special equipment:8- by 8-inch baking sheet, saucepan, wooden spoon, whisk
This recipe appears in: Cookie Monster: Peppermint Bark Brownies


  • 8 tablespoons (1 stick) unsalted butter
  • 3 ounces unsweetened baking chocolate
  • 1 cup sugar
  • 2 eggs at room temperature
  • 1/2 cup (3 1/2 ounces) plus 1 tablespoon all purpose flour
  • 1/4 teaspoon salt
  • 1 cup roughly chopped peppermint bark


  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Line an 8- by 8-inch baking dish with parchment paper. Butter paper.

  2. 2

    In a small saucepan, combine butter and chocolate and cook over medium heat, stirring often, until just melted. Stir until smooth. Take off heat and stir in sugar. Whisk in eggs one at a time. Stir in flour and salt until combined. Add 1/2 of chopped peppermint bark to batter and stir to incorporate.

  3. 3

    Pour batter into prepared pan. Sprinkle top with remaining peppermint bark. Bake until brownies are dry on top and just cooked through but still gooey in the center, about 25 minutes. Let cool completely before serving.


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