A little goes a long way, so I recommend cutting them smaller than I did for the photos. These rich bars are a great treat to serve at your holiday party. The only thing is that the bars get hard in the fridge, so you’d have to let them sit at room temperature for a while so you could enjoy their natural soft and fudgy texture. Now if you leave it in the refrigerator, it’ll set up quicker and you’ll get nice clean slices. If you let the fudge brownies sit at room temperature, the fudge will take a bit longer to fully set up. There’s 2 ways you can set the fudge: room temperature or refrigerator. Setting the Fudge at Room Temperature vs Refrigerator The white chocolate fudge is peppermint flavoured though, but I flavoured the dark chocolate fudge with vanilla just so the peppermint didn’t become too overpowering in every bite. I decided not to do that this time around because we already have plenty of candy cane in the brownie and on top of the fudge. For my original recipe, I mixed crushed candy canes into the white chocolate fudge. I started with the white chocolate fudge layer first because I wanted the colours of the brownies to alternate between black and white. A layer of white chocolate fudge, dark chocolate fudge and crushed candy canes on top. Now imagine it in fudge form! That’s what we’re doing here. Look above at my description of a peppermint bark. Not only do these add so much extra amazing flavours to the brownie, but they add a great crunch texture that contrasts perfectly with the soft and fudgy brownie! So for these brownies, I added peppermint extract for the flavour, along with loads of dark chocolate chips, white chocolate chips and crushed candy canes! If you don’t know what a peppermint bark is, it’s just a layer of peppermint flavoured dark and white chocolate with crushed candy canes on top! I made a few modifications to my brownie recipe to make it peppermint bark flavoured. This recipe starts off with my absolute favourite brownie recipe! I’ve used this recipe in just about every brownie I’ve ever made and it has never failed me. I mean can you really go wrong with the worlds fudgiest brownies topped with a creamy double chocolate fudge? The answer, of course, is “absolutely not”!Īnd when those fudge brownies are peppermint flavoured and stuffed with two kinds of chocolate chips AND candy canes? It’s a Christmas miracle at its finest! These Peppermint Bark Fudge Brownies make for the perfect award after a long day of wrapping gifts. I really missed these sinful little bars, so I brought them back and gave them a holiday twist!
#FUDGY PEPPERMINT BROWNIES FULL#
Please see my full disclosure policy for details.įinally, my infamous fudge brownies have returned! I haven’t shared a fudge brownie recipe since Halloween, and even longer before that. As an Amazon Associate I earn from qualifying purchases. Top it off with a melt-in-your-mouth white and dark chocolate peppermint fudge for a fun and delicious Christmas treat! Let them sit for about 5 minutes, until they are all shiny, and then spread evenly with the back of a spoon.These Peppermint Bark Fudge Brownies start with a super fudgy and decadent peppermint brownie that’s stuffed with white and dark chocolate chips and crushed candy canes. Immediately sprinkle the 2 cups chocolate chips evenly all over the top of the hot brownies. Bake for 35-40 minutes, until the brownies are just set and starting to pull away from the edges a tiny bit. Lay the unwrapped peppermint patties evenly all over the top (you should be able to fit 8 rows by 5 rows). Spread the batter evenly into the prepared pan. Stir in the flour and salt until just thoroughly mixed. Whisk in the sugar, eggs, remaining 1/3 cup melted butter and the peppermint extract until blended and smooth. Whisk in 1/3 cup of the melted butter until smooth. In a large bowl, whisk together the cocoa powder and baking soda. 40 miniature-sized York peppermint patties.2/3 cup butter, melted & divided (1/3 cup + 1/3 cup).
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