Enjoy a twist on the traditional brownie recipe with this crunchy and festive Peppermint Brownie Bark recipe.
Are you a baker during the holiday season? If I had all the time in the world I would be baking up a storm, but in reality, I find myself squeezing in baking within small windows of time as my schedule permits. Over the weekend I happened to find some time to whip up this recipe for Peppermint Brownie Bark, a recipe I had been wanting to try for weeks. The outcome was just as delicious as I had dreamed! The dark chocolate crunchy cookie-like layer coupled with a minty topping will keep you wanting more. Peppermint Brownie Bark is one of those foods if left in front of you, you would graze on until gone. So warning – put a serving on your plate and practice mindful eating tips as you enjoy (ie chew thoroughly and avoid distractions).
I first introducted Brownie Bark to the blog several years ago with this recipe for Low Fat Brownie Bark. If you are not familiar with Brownie Bark its a crunchy cookie-like flat brownie. With Brownie Bark you dont experience a chewy brownie consistency, but an enormous amount of chocolate goodness is packed into a paper thin treat. If you are a brownie lover you are sure to love brownie bark!
To put a festive addition and add flavor to this sweet treat I added some crushed peppermint pieces on top. To simplify the recipe I skipped drizzing any chocolate on top of the bark to hold down the peppermint. Instead I added most of the peppermint pieces during the last few minutes of baking to allow the candy pieces to slighly melt and stick to the brownie bark. You do need to keep an eye on the bark while the peppermint is melting as it can melt fast and make for a less appealing treat. It really only takes about 1-2 minutes for the peppermint to melt and stick to the already cooked brownie bark.
This is an extremely easy recipe to let the kiddos help out with. My litte one was able to help mix several of the ingredients together, spread the batter on the baking sheet, and sprinkle the peppermint pieces on top. He had a blast assisting with all of these tasks and can’t wait to share these sweet treats with his school teachers!
Your Family’s Dietitian,
Peppermint Brownie Bark
- 2 large egg whites
- 1/2 cup granulated sugar
- 1 1/2 tablespoon of Hershey’s Dark cocoa powder
- 3 tablespoons vegetable oil
- 1 tablespoon plain whole milk yogurt
- 1/4 teaspoon of vanilla
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/2 cup all-purpose flour
- 1/2 - 3/4 cup chocolate chips
- 4-5 candy canes crushed
Preheat the oven to 325 degrees Fahrenheit. Line a heavy duty 13×18 inch baking sheet with parchment paper or spray with non-stick cooking spray.
In a mixing bowl, whisk the egg whites until foamy; gradually mix in the sugar; then mix in the cocoa powder, oil, yogurt, vanilla; mix in the salt and baking powder (making sure the baking powder doesn’t clump); add the flour (you can either stir in the chocolate chips now or sprinkle on spread batter later).
Pour batter onto the cookie sheet and spread as thinly as possible using the back of a spoon or scraper.
Bake at 325 degrees Fahrenheit on center rack for 20 minutes. Remove from oven and sprinkle crushed candy cane pieces over the cooked brownie bark (reserve about 1 tbsp). Place back in oven at 325 degrees Fahrenheit for about 1-2 minutes until the candy cane pieces are slightly melt. Remove from oven and immediately sprinkle with remaining candy cane pieces.
Let completely cool for 10-20 minutes. When cool take a pizza cutter or knife and cut into pieces – you want shards, similar to what you’d get if making peanut brittle