Hot Cocoa Peppermint Bark Brownies Recipe

I absolutely adore this Hot Cocoa Peppermint Bark Brownies recipe because it perfectly combines the rich chocolatey goodness of semisweet and white chocolate chips with the festive crunch of peppermint candies. Plus, who can resist the nostalgia of gooey mini marshmallows on top, making each bite feel like a cozy holiday hug!

I enjoy mixing traditional holiday tastes, and my Hot Cocoa Peppermint Bark Brownies do just that. With lavish unsalted butter, sweet granulated and light brown sugars, and smooth unsweetened cocoa powder, these brownies are divine.

My go-to touch is the crushed peppermint candy and marshmallows on top. These are delightful, sweet treats that have the barest hint of mint and the brush of a breaking wave.

It’s the mint that gives these lovely brownies their unusual flavor.

Ingredients

Unsalted Butter:
Enriches and moistens with healthy fats.

Granulated Sugar:
A sweetener that also provides a light texture.

Light Brown Sugar:
Imparts hydration and a whisper of the taste of molasses.

Eggs:
Furnish the body with protein for strength and richness.

Vanilla Extract:
Improves taste with odorous hints.

All-Purpose Flour:
Carbohydrates make up the structure.

Cocoa Powder:
Provides antioxidants that lend richness and chocolate flavor.

Chocolate Chips:
Deliver sweetness and a texture that melts in your mouth.

Peppermint Candies:
Deliver a minty crunch that is still incredibly refreshing.

Mini Marshmallows:
Provide sweetness, gooeyness, and fun.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1 cup white chocolate chips
• 1/2 cup crushed peppermint candies
• 1/2 cup mini marshmallows

Instructions

1. The ramekin is the ideal portion for individual servings since it will bake evenly and can be easily lifted out of the pan for serving. If you don’t have 6 ramekins, you can bake it in a single dish. Just increase the baking time to 45 to 50 minutes. You’ll know it’s done when the top is puffed and golden brown, and a knife inserted into the center comes out clean.

2. In a medium saucepan, melt the butter over low heat. Once melted, take the pan off the heat. Then, stir in granulated sugar and light brown sugar in order to achieve a smooth texture.

3. Incorporate the eggs, one at a time, combining thoroughly after each goes in. Add in next the double-strength vanilla extract.

4. In another bowl, combine the all-purpose flour, unsweetened cocoa powder, and salt. Whisk them together thoroughly.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until everything is just combined.

6. Incorporate the semisweet chocolate chips and half of the white chocolate chips.

7. Evenly spread the batter in the baking pan with a spatula and pour it into the prepared pan.

8. The top of the batter should have the remaining white chocolate chips, crushed peppermint candies, and mini marshmallows sprinkled on it.

9. Preheat the oven and bake for 25-30 minutes, or until … a toothpick inserted into the center … comes out … with a few moist crumbs.

10. The brownies should sit in the pan until they are completely cool. Only then should you cut them into squares. And only after that should you enjoy what I like to call Hot Cocoa Peppermint Bark Brownies.

Equipment Needed

1. Ramekins or a baking dish
2. Medium saucepan
3. Mixing bowls (at least two)
4. Whisk
5. Spatula
6. Measuring cups and spoons
7. Oven
8. Knife (for testing doneness and cutting)
9. Toothpick (for testing doneness)

FAQ

• Can I make these brownies gluten-free?It is permissible to use a 1:1 gluten-free baking flour blend in place of the all-purpose flour called for in the recipe.
• What can I use instead of peppermint candies?Chopped Andes mints or the complete omission of peppermint candies make for a milder mint flavor that some people prefer.
• How long will these brownies stay fresh?An airtight container is the critical barrier to keep whatever is inside fresher, for longer. It does this by preventing the ingress or egress of air. So long as there is air (with its myriad of reactive components) inside the container, the reactivity will continue Macromolecules inside the container will tend to react with one another, and with small molecules that are inside the container but haven’t been able to get out. And if you store your stuff in an airtight container and you tantalizingly open it every day, then the inside of the container isn’t really a mini vacuum but rather a place of intense chemistry, continually threatening the freshness of what you’ve stored.
• Can I substitute dark chocolate chips for semisweet?If you want a richer chocolate flavor, you can use dark chocolate chips.
• Is it necessary to use white chocolate chips?No, white chocolate isn’t necessary. It adds a sweet contrast, but you can leave it out and substitute another kind of chocolate if you like.
• How can I ensure moist brownies?Do not bake too long; test for doneness by sticking a toothpick in the center, which should come out with a few moist crumbs.
• Can I add nuts to the brownies?Certainly! Adding chopped walnuts or pecans would be a delicious enhancement.

Substitutions and Variations

1 cup granulated sugar: Use 1 cup coconut sugar if you want a hint of caramel flavor.
1 cup packed light brown sugar: Substitute with 1 cup dark brown sugar for a tastier, richer depth of flavor.
4 large eggs: For a vegetarian option, use 1 cup unsweetened applesauce as a substitute.
3/4 cup unsweetened cocoa powder: Substitute with 3/4 cup cocoa powder made with the Dutch process for a richer hue and an even creamier, smoother chocolate taste.
1 cup semisweet chocolate chips: For a more intense chocolate experience, use 1 cup dark chocolate chips.
1/2 cup crushed peppermint candies: Replace with 1/2 teaspoon peppermint extract for a less intense mint flavor.

Pro Tips

1. For the best texture, make sure the butter is fully melted and the sugars are well mixed in step 2. This helps to create a smoother batter and ensures even sweetness throughout.

2. When adding the eggs in step 3, bring them to room temperature first. This will help them incorporate more easily into the batter, leading to a better rise and a more consistent texture.

3. When combining the dry ingredients in step 4, sift the cocoa powder along with the flour and salt. This will help prevent lumps and ensure the cocoa is evenly distributed.

4. For an extra layer of flavor, lightly toast the mini marshmallows on top of the brownies. Use a kitchen torch or briefly broil the brownies at the end of baking for a caramelized finish.

5. Allowing the brownies to cool completely in step 10 is crucial for clean slices. Use a sharp knife and wipe it clean between cuts for the best presentation.