Happy Friday! With the start of December, I’m excited to jump into holiday treats with these Peppermint Bark Mickey Brownies! These rich chocolate brownies are packed with peppermint bark pieces and topped with a deep chocolate frosting. A delicious winter treat!
Williams Sonoma’s Peppermint Bark Cookies are a favorite treat at my house and I was excited to learn that they now make Peppermint Bark Baking Chips! These baking chips are their original peppermint bark recipe, but cut into small squares that are perfect for mixing into all kinds of treats. I thought they would be the perfect addition to a rich chocolate brownie and so I took my Mickey Brownie recipe and gave it a peppermint twist!
Disclaimer: Some links in this post are affiliate links. As an Amazon Associate I earn a very small amount from qualifying purchases at no cost to you. Thank you for supporting my blog!
These brownies are some of my favorites as they’re soft, chewy, and perfectly chocolately. To make them, start by melting the chocolate pieces and butter in a double boiler. To make a double boiler, fill a small or medium saucepan with a couple inches of water. Once the water is hot, place a heat-safe bowl on top of the pan so that it’s resting on the pan, but not touching the water.
Place the chocolate pieces and butter in the bowl, you’ll use the steam coming off the water to melt them. Stir the mixture occasionally, until everything is melted. Once melted, remove from the heat and set aside to cool slightly.
In a small bowl, combine the flour and baking powder. Set aside. In a medium bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract. Whisk vigorously until the mixture lightens in color and thickens, about 1 minute.
Add the melted chocolate mixture to the egg mixture, whisking to combine. Then, fold in the flour mixture using a rubber spatula. Finally, stir in the peppermint bark baking chips. As I mentioned, I used Williams Sonoma Peppermint Bark Baking Chips, but you could also break up pieces of another kind of peppermint bark that’s been broken into pieces.
Spread the batter into a 8×8 inch square pan that’s been greased with cooking spray. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Place the brownie pan on a wire cooling rack and let them cool completely in the pan.
Once cool, use a Mickey Mouse cookie cutter to cut the brownies out into Mickey shapes. I used a medium sized Mickey cutter from the Disney Store, but you can use any size cutter you’d like. If you’d like to increase the number of brownies, use a smaller cutter. There will be leftover frosting so you’ll have enough!
To make the frosting, place the cocoa powder in a medium bowl. Add the butter and stir to combine. Add the powdered sugar and milk and beat on low until fully combined. Finally, stir in the vanilla extract.
To assemble the brownies, first use an offset spatula to frost all of the brownies. Then, place some of the leftover peppermint bark baking chips onto the tops of each brownie.
Enjoy these Peppermint Bark Mickey Brownies! Happy start to the holiday season!
Peppermint Bark Mickey Brownies
Ingredients
Peppermint Bark Brownies
- 4 ounces unsweetened chocolate, broken into pieces
- 8 tablespoons unsalted butter
- 2 large eggs, room temperature
- 1 cup + 6 tablespoons granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- 1 cup peppermint bark baking chips
Chocolate Frosting
- ¼ cup unsalted butter, melted
- ⅓ cup unsweetened cocoa powder
- 1 ½ cups powdered sugar
- 2 ½ tablespoons milk
- ½ teaspoon vanilla extract
Equipment
- 1 9 x9 inch square pan
- Mickey Mouse cookie cutter
- offset spatula
Instructions
Peppermint Bark Brownies
-
Preheat the oven to 350 F. Spray a 9×9 inch square pan with cooking spray. Set aside.
-
In a double boiler, combine the chocolate pieces and butter. Melt over low heat, stirring occasionally. Once melted, remove from the heat and set aside to cool slightly.
-
In a small bowl, combine the flour and baking powder.
-
In a medium bowl, whisk together the eggs, granulated sugar, salt, and vanilla extract. Whisk vigorously until the mixture lightens in color and thickens, about 1 minute.
-
Add the melted chocolate mixture to the egg mixture, whisking to combine.
-
Fold in the flour mixture using a rubber spatula.
-
Stir in the peppermint bark baking chips.
-
Spread the batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
-
Place the brownie pan on a wire cooling rack. Let cool completely in the pan.
-
Once cool, use the cookie cutter to cut out Mickey Mouse shaped brownies.
Chocolate Frosting
-
Place the cocoa powder in a medium bowl. Add the butter and stir to combine.
-
Add the powdered sugar and milk and beat on low until combined.
-
Stir in the vanilla extract.
Assembly
-
Frost the cooled brownies using an offset spatula.
-
Top with remaining pieces of peppermint bark baking chips
Recipe Notes
Brownies adapted from Zingerman’s