Nothing screams Christmas like the smell of peppermint and chocolate wafting through the kitchen, right? I’m obsessed with these Christmas Peppermint Bark Brownie Bites, they’re the perfect little holiday pick-me-up that’ll disappear faster than you can say “Santa’s cookies!” Every December, my kitchen becomes a peppermint wonderland, and these bite-sized treats are always the first thing my nieces and nephews raid from the dessert table.
I stumbled onto this recipe after a peppermint bark disaster (let’s just say melted chocolate and crushed candy canes went everywhere except where they were supposed to). But like all great kitchen mishaps, it led to something even better: these fudgy brownie bites with that signature holiday crunch. They’re seriously simple to make, but taste like you spent hours in the kitchen. The best part? You get all that rich chocolatey goodness with a refreshing peppermint kick in perfect two-bite portions. No sharing required (though good luck keeping them to yourself!).
Ingredients for Christmas Peppermint Bark Brownie Bites
Gather these simple ingredients, and you’re halfway to peppermint perfection! Precision matters here; baking is part science, part holiday magic. Trust me, measuring properly makes all the difference in these little bites of joy.
- 1 cup all-purpose flour: spooned and leveled, not packed
- 1/2 cup cocoa powder: Dutch-process gives that deep chocolate flavor I love
- 1/2 tsp salt: just enough to make the chocolate pop
- 1/2 cup unsalted butter, melted: use the real stuff, no substitutions here
- 1 cup granulated sugar: yes, the full cup, it’s Christmas!
- 2 large eggs: room temperature, please
- 1 tsp vanilla extract: the good quality kind
- 1/2 tsp peppermint extract: more on this below
- 1 cup white chocolate chips: for that festive swirl
- 1/2 cup crushed peppermint candies: save some for topping
Ingredient Notes & Substitutions
Peppermint extract varies wildly in strength. Start with 1/2 tsp and add more drop by drop if you’re a mint fanatic like me. For cocoa powder, Dutch-process gives that rich depth, but natural works too in a pinch. Need these vegan? Swap the butter for coconut oil and use flax eggs (though the texture changes slightly).
When crushing peppermints, don’t go overboard; you want some chunky bits for texture. I toss them in a ziplock and whack them with a rolling pin (great stress reliever after holiday shopping!). If you can’t find peppermint candies, candy canes work beautifully, just remove the plastic wrappers first (learned that the hard way).
How to Make Christmas Peppermint Bark Brownie Bites
Okay, let’s get these holiday goodies baking! The process is simple, but I’ve learned a few tricks over the years to make it foolproof. Just follow along, and you’ll have a batch of these festive treats ready in no time.
Preparing the Brownie Batter
First things first: preheat that oven to 350°F (175°C), no shortcuts here! While it’s heating up, grab your mini muffin tin and line it with paper liners. Trust me, these little guys like to stick, and holiday baking stress is the last thing you need.
Now for the fun part. In a big bowl, whisk together your flour, cocoa powder, and salt like you’re making snowflakes. In another bowl, mix that gorgeous melted butter with sugar until it looks like wet sand. Crack in the eggs one egg at a time, making sure each one is fully incorporated before adding the next. This is when you’ll add the vanilla and that magical peppermint extract (start with 1/2 tsp, you can always add more later).
Here’s my secret: slowly add the dry ingredients to the wet mix, folding gently with a spatula. Stop mixing the second you don’t see flour streaks; overmixing makes tough brownies, and we want these babies fudgy. Toss in those white chocolate chips last, saving a handful for topping if you’re feeling fancy.
Baking and Topping
Spoon the batter into your prepared mini muffin cups. I like using a small cookie scoop for this, but a regular spoon works too. Fill them about 3/4 full; they’ll puff up just enough. Pop them in the oven for 12-15 minutes. You’ll know they’re done when the tops look set but still a bit shiny in the center.
Now the hardest part: let them cool completely! I know, I know, the peppermint chocolate smell is irresistible. But if you top them too soon, your decorations will melt right off. Once they’re cool, melt your reserved white chocolate chips in 30-second bursts in the microwave (stir between each one, burned chocolate is tragic).
Drizzle or spread a little melted chocolate on each brownie bite, then immediately sprinkle with crushed peppermints. The chocolate should be just warm enough to make the candy pieces stick, but not so hot that they dissolve. And voila! You’ve got perfect Christmas treats ready to impress.
Why You’ll Love These Christmas Peppermint Bark Brownie Bites
Let me count the ways these little bites will become your new holiday tradition:
- Instant holiday spirit: That peppermint-chocolate combo screams Christmas faster than you can say “Jingle Bells”
- Perfectly portioned: No messy slicing, just grab-and-go festive goodness
- Customizable mintiness: Love a bold peppermint kick? Add an extra drop of extract. Prefer subtle? Ease back
- Total crowd-pleaser: Kids adore them, adults sneak seconds, and Santa might just leave you extra presents
Seriously, I’ve never brought these to a party without getting begged for the recipe. They’re that good. If you’re looking for more festive sweets, check out these peppermint fudge squares!
Equipment You’ll Need
No fancy gadgets required here, just a few basics you probably already own. Grab these essentials and you’re all set:
- Mini muffin tin: The star of the show (standard 24-cup works perfectly)
- Mini muffin liners: Trust me, they make removal and cleanup a breeze
- Two mixing bowls: One for dry, one for wet ingredients
- Whisk and spatula: For that perfect brownie batter consistency
- Cookie scoop or spoon: For portioning the batter neatly
Tips for Perfect Christmas Peppermint Bark Brownie Bites
After making dozens (okay, maybe hundreds) of these festive treats, I’ve picked up some foolproof tricks that’ll guarantee brownie bite success every time. First up: room-temperature eggs. I know it’s tempting to use them straight from the fridge, but letting them sit out for 30 minutes makes all the difference in creating that perfect fudgy texture.
Don’t skip lining your mini muffin tin, these little guys like to stick, and nothing’s sadder than ruined holiday treats. If you’re out of liners, a quick spritz of baking spray works in a pinch. When testing doneness, look for slightly puffed tops that spring back when lightly touched. The toothpick test should come out with a few moist crumbs, not clean; that means they’ll stay deliciously gooey inside.
My best tip? Make a double batch. They disappear faster than you can say “ho ho ho!” If you need more inspiration for holiday treats, maybe try these meringue cookies.
Storing and Serving Suggestions
These peppermint brownie bites stay fresh and fabulous in an airtight container at room temperature for up to 5 days (if they last that long!). For longer storage, freeze them in a single layer before transferring to a freezer bag; they’ll keep for 2 months. Thaw at room temperature when those Christmas cravings hit. Serve them alongside steaming mugs of hot cocoa for the ultimate holiday pairing; the chocolate-on-chocolate action is heavenly! You can find a great alcohol-free hot cocoa shooter recipe to pair them with.
Christmas Peppermint Bark Brownie Bites FAQs
I get asked these questions every holiday season, so let me save you some trial and error with my hard-earned peppermint wisdom!
Can I use dark chocolate instead of white chocolate chips?
Absolutely! Swap in dark chocolate chips if you prefer that rich contrast with the peppermint. Just know it’ll taste more like a peppermint patty than traditional bark.
How do I make these gluten-free?
Simple! Use your favorite 1:1 gluten-free flour blend. I’ve had great results with Bob’s Red Mill; the texture stays perfectly fudgy.
What’s the best peppermint extract brand?
I swear by Nielsen-Massey for consistent flavor. Their extract packs a serious punch, so you’ll use less. Avoid anything labeled “imitation”, it tastes like toothpaste!
Can I double the recipe?
Please do! These disappear fast. Just mix in batches if your bowls are small. No other adjustments needed, they bake up perfectly every time.
What if I don’t have peppermint extract?
Sorry friend, there’s no good substitute here. The extract gives that true peppermint zing. Crushed candies alone won’t cut it. Worth the trip to the store, promise!
Nutritional Information
Each Christmas Peppermint Bark Brownie Bite contains approximately 120 calories, a perfect little holiday indulgence! These values are estimates based on the exact ingredients I use. Want to make them lower sugar? Try reducing the white chocolate chips by half. Remember, nutritional content varies slightly with different brands and ingredient substitutions. For more general recipe ideas, visit Family Tastes.
I’d love to see your peppermint brownie bite masterpieces! Snap a photo of your festive creations and share it in the comments below. Did you add any special twists? Let’s swap holiday baking stories!
Print
Irresistible 24 Christmas Peppermint Bark Brownie Bites You’ll Crave
- Total Time: 30 minutes
- Yield: 24 bites 1x
- Diet: Vegetarian
Description
Delicious bite-sized brownies infused with peppermint and topped with festive peppermint bark.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
- Preheat oven to 350°F. Line a mini muffin tin with paper liners.
- Whisk flour, cocoa powder, and salt in a bowl.
- Mix melted butter and sugar until smooth. Add eggs, vanilla, and peppermint extract.
- Combine wet and dry ingredients. Fold in white chocolate chips.
- Spoon batter into muffin cups. Bake for 12-15 minutes.
- Cool completely. Top with melted white chocolate and crushed peppermint.
Notes
- Store in an airtight container for up to 5 days.
- For best results, use fresh peppermint extract.
- Adjust peppermint to taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg