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Ghirardelli Chocolate Brownies with Peppermint Bark

Rated as 4.79 out of 5 Stars

"With a layer of peppermint bark pieces in the middle, and a swirl of melted peppermint bark on top, these delicious fudgy brownies add a festive touch to your holiday dessert."
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1 h 30 m servings 313 cals
Original recipe yields 18 servings (18 brownies)


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  1. Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and grease with pan spray.
  2. In a medium saucepan, bring 2 inches of water to a gentle simmer. Put the 60% chips and butter in a heatproof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula until the butter is melted and both ingredients are completely combined. Turn off the heat and leave the bowl over the warm water.
  3. Sift together the flour and baking powder and set aside. In a large bowl whisk together eggs, salt, sugar and vanilla. Add the egg mixture to the chocolate mixture and whisk together gently. With a spatula, fold in the flour. Immediately pour 1/2 the mixture into the prepared baking pan and spread it evenly. Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly.
  4. Bake for 15-20 minutes. The center should be fudgy but not dry. Remove from the oven and cool for 10 minutes. Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate. Refrigerate for 1 hour. Trim the 4 edges of the brownies by 1/4 inch. And cut into 18 squares.

Nutrition Facts

Per Serving: 313 calories; 20.5 g fat; 30.5 g carbohydrates; 3.9 g protein; 51 mg cholesterol; 66 mg sodium. Full nutrition

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Read all reviews 18
  1. 24 Ratings

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Most helpful positive review

These were so delicious! Instead of making them in a 13x9 pan, I put them in a mini muffin pan to make individual servings (24 servings). They still baked for ~20 minutes and were perfect and go...

Most helpful critical review

I made these but substituted Splenda for the sugar and they came out very weird textured. Although the flavor was very good, the texture was really off-putting -so if I try this recipe again I'...

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Least positive

These were so delicious! Instead of making them in a 13x9 pan, I put them in a mini muffin pan to make individual servings (24 servings). They still baked for ~20 minutes and were perfect and go...

If you follow the receipe as written it is wonderful!!!

To MissMarilyn88. Please don't rate a recipe unless you have made it as given. Baked goods made solely with Splenda do not turn out well - check out online the numerous comparison tests that ha...

I made these in mini-muffin pan without the peppermint bark on top. After cooled, I iced them with white chocolate icing and broke the remaining bark into larger pieces and pushed them verticall...

Once again, I have to say, when you change the recipe and it turns out bad, don't give the original a bad star rating...this goes to the person who substituted splenda and complained of the weir...

Except for using homemade peppermint bark, I followed the recipe exactly. These are wonderful, holiday brownies that people raved about. The peppermint bark gives the brownies a nice crunch as...

These brownies are simply to die for delicious.

1 1/2 stick of butter is 3/4 cup

YUM!!! Ohmygosh these were amazing! I have made them twice now and followed the recipe exactly, minus the peppermint bark... wow. I top them with homemade caramel and ganche. Thank you!