Fudgy Peppermint Bark Brownies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich, fudgy chocolate brownies layered with peppermint bark pieces for a festive, minty crunch. This recipe, ready in about 43 minutes, layers unsalted butter, semisweet chocolate chips, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 28 min Serves 16 Desserts cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a microwave-safe bowl, melt 1/2 cup unsalted butter and 1 cup semisweet chocolate chips in 30-second intervals, stirring after each, until smooth and glossy.
  2. Step 2: Stir in 1 cup granulated sugar and 1/2 cup brown sugar into the chocolate mixture until well combined. Add 2 large eggs one at a time, mixing fully after each addition, then stir in 1 tsp vanilla extract.
  3. Step 3: Sift together 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt, then fold into the wet ingredients gently until just combined.
  4. Step 4: Fold in 1 cup chopped peppermint bark pieces and 1/2 cup white chocolate chips evenly through the batter.
  5. Step 5: Pour the batter into a greased 8x8-inch baking pan and smooth the top. Bake for 25-28 minutes, until a toothpick inserted near the center comes out with moist crumbs but no wet batter.
  6. Step 6: Cool completely in the pan on a wire rack before cutting into 16 squares to serve.

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