One of the most popular recipes on my website is my Copycat Ghirardelli Brownies so I wanted to give you an updated holiday rendition. Don’t tell anyone, but I may like this version better! The brownies are a rich deep chocolate dotted with chocolate chunks, and it’s topped with a creamy peppermint white chocolate frosting and crushed candy canes. If you’re a peppermint mocha fan, you’re going to want to give these brownies a try 🙂
Recipe tips:
- Chocolate: I found the only way to make these taste like an exact Ghirardelli copycat is to use their products! Their cocoa powder and baking chocolate can be found in most grocery stores in the baking aisle. I also like to use their bittersweet baking chips, but you can also use semi-sweet if you prefer!
- Peppermint extract: To give these brownies that classic holiday flavor combo you need to add the peppermint extract to the buttercream. You should be able to find it in your local grocery store in the baking aisle right by the vanilla extract, or feel free to order it on amazon. The mint flavor is not overpowering and pairs perfectly with the rich chocolate brownies
- White chocolate frosting: I love adding melted white chocolate to this frosting. It gives a great light sweetness that counter balances the dark deep chocolate flavor in the brownies. White chocolate can easily burn in the microwave and cease up, so in order to prevent that microwave in 20 second intervals, mixing with a spoon in between each.
This recipe is not only delicious, but it’s so easy to make. The decorations are so pretty, but it’s just sprinkled crushed candy canes so anyone can do it 🙂 If you try the recipe, please rate and leave a comment!
Peppermint Bark Brownies
This recipe is the perfect holiday dessert! Rich chocolate brownies are topped with a white chocolate peppermint frosting, with crushed candy canes on top. So easy to put together but these will be a hit at any holiday party!
Ingredients
For the brownies:
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup light brown sugar
- 4 eggs
- 2 tsp vanilla extract
- ½ tsp kosher salt
- 1 cup all-purpose flour
- 1 cup Ghirardelli cocoa powder
- 1 cup bittersweet chocolate chips I use Ghirardelli. Feel free to use semi-sweet if you prefer!
For the frosting:
- ½ cup salted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 4 oz white chocolate
- ¼ tsp kosher salt
- 3 tbsp milk room temperature
- ½ cup crushed candy canes
Instructions
For the brownies:
- Preheat the oven to 350° and grease and line a 12×8 baking pan with parchment paper. In a large bowl combine melted butter, oil, granulated and brown sugar. Whisk to combine. Add in vanilla and eggs and beat for 30 seconds, until the batter becomes a lighter brown.
- Sift in flour, cocoa powder and salt. Mix lightly until just combined. Gently fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5-8 minutes longer. Remove from the oven and let cool completely before frosting.
For the frosting:
- In the bowl of a stand mixer beat butter, powdered sugar, vanilla and peppermint extract on medium speed until light and fluffy, 2-3 minutes. Add the white chocolate to a heat proof bowl and microwave for 20 seconds and stir. Repeat until totally melted and smooth. Let cool for 5 minutes.
- While the mixer is on medium speed, slowly add in the white chocolate until incorporated. Add in the salt and milk and beat until smooth.
For assembly:
- Once the brownies have completely cooled, spread the frosting on top. Sprinkle on the crushed candy canes and serve! If making these ahead of time, wait to add the candy canes until right before serving. They will melt down a bit into the frosting after a day.
Just finished and ate one of these and omg. They. Are. Amazing! So easy and so delicious! I didn’t out the candy cane pieces on top solely because I didn’t have any and I feel like they were still perfect.
These were absolutely delicious! I made them as is and then also made a gluten free version. Everyone devoured them!