Average 
1 hour 
Makes 9-16 Bars
Indulge in the festive flavors of our Dark Chocolate Peppermint Bars, crafted with Chocolove Strong Dark Chocolate for rich, fudgy brownies and topped with Chocolove Dark Chocolate Peppermint Crème Trees for a delightful holiday touch. These bars are the ultimate treat to sweeten your celebrations.
Each bar features a creamy peppermint frosting that perfectly balances the bold intensity of dark chocolate. Whether you’re baking for a party or simply treating yourself, these bars are as easy to make as they are to enjoy. Ready in just over an hour, they’re a perfect way to savor the season.
Follow the Sugar Snap Baking Co. recipe below or download the card to save for future use
Ingredients
Dark Chocolate Brownies
- 2 bars Chocolove Strong Dark Chocolate
- 1/2 c butter, cubed
- 1/2 tsp fine salt
- 1 1/2 tsp espresso powder
- 1 tsp vanilla extract
- 2 large eggs, room temp
- 3/4 c light brown sugar
- 1/2 c granulated sugar
- 3/4 c all purpose flour
Peppermint Cream Topping
- 1/2 c unsalted butter, softened
- 4 oz cream cheese (brick style), softened
- 3 c powdered sugar
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- Pinch of salt
- 2-3 tbsp whole milk
- 9-16 Chocolove Dark Chocolate Peppermint Creme Trees
Special Equipment
- 8×8 inch square metal baking pan
- Electric hand mixer or stand mixer
- Optional: Piping bag
Recipe
Preparations:
- Grease an 8×8 inch square baking pan and line with parchment paper, allowing the paper to hang over each side. Set aside.
- Preheat the oven to 350℉
Make the Brownie Batter
- Pour the batter into the prepared baking pan and smooth the top.
- Break apart the chocolate bars and place in a heat safe bowl along with the cubed butter and salt.
- Place the bowl over a pot with ~1 inch of simmering water, stirring occasionally until melted and smooth.
- Alternative: Microwave in 20 second increments, stirring in between
- Remove from heat and stir in the espresso powder and vanilla extract. Set aside.
- In a large mixing bowl, vigorously whisk the eggs and sugars together until the sugars have dissolved (~1.5-2 minutes).
- Pour the chocolate mixture into the bowl and whisk to combine (the chocolate should be warm but not hot)
- Add the flour and gently fold together with a rubber spatula.
Bake the brownies:
- Bake on the center rack of the oven for 22-27 minutes.
- Allow to fully cool in pan before carefully removing with the parchment paper.
Make the Peppermint Cream:
- Whip the butter and cream cheese together with a hand mixer or stand mixer until completely smooth.
- Add half of the powdered sugar along with the peppermint extract, vanilla extract and salt. Mix until smooth and incorporated.
- Add the other half of the powdered sugar and 2 tbsp of milk. Mix again until smooth and fluffy.
- Add an additional tbsp of milk if the mixture is still too thick and add a little additional powdered sugar if the mixture is too thin.
Frost/Garnish the brownies:
- Pipe or spread the peppermint cream frosting on the brownies
- Top each brownie with a Chocolove Dark Chocolate Peppermint Crème Tree