White Chocolate and Peppermint Brownies

Photo by Levi Brown
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  • Makes 16 brownies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 268 calories
    • Fat 13 g
    • Sat Fat 8 g
    • Cholesterol 45 mg
    • Sodium 100 mg
    • Protein 3 g
    • Carbohydrate 35 g
    • Sugar 28 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 26 mg


  1. Check ½cup (1 stick) unsalted butter, plus more for the pan
  2. Check ¾cup all-purpose flour, spooned and leveled
  3. Check ¼cup unsweetened cocoa powder
  4. Check ½teaspoon baking powder
  5. Check ½teaspoon kosher salt
  6. Check 6ounces semisweet chocolate, chopped
  7. Check 1cup sugar
  8. Check 2 large eggs
  9. Check 1teaspoon pure vanilla extract
  10. Check 6ounces white chocolate, chopped
  11. Check 1teaspoon canola oil
  12. Check cup chopped peppermint candies (about 15 candies)


  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
  3. In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
  4. Add the flour mixture and mix until just combined (do not overmix).
  5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
  6. In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth. Spread on top of the cooled brownies. Sprinkle with the candies and let set.
  7. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).