Sharing beautiful Christmas brownies today! These gorgeous Chocolate Marshmallow Peppermint Bars are the best brownies to serve your guests this winter!
Christmas Brownies
The best Christmas brownies are making their way to your kitchen this Holiday season! These bars are a chocolate lovers dream! Chewy with the perfect crunch from candy canes and marshmallow bits. Your guests are going to go crazy for these. They make festive gifts for your family and friends too.
Try my Soft Batch Gingersnap Cookies too! Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!
What You’ll Need
- butter– For most of my recipes I use salted butter, but unsalted works fine here too.
- brown sugar– I used light brown sugar for these bars.
- Karo Syrup– Find Karo Syrup in the baking section of the grocery store near the molasses.
- eggs– For consistency, I use large eggs in my recipes.
- pure vanilla extract– To ensure best tasting results, use pure vanilla.
- all-purpose flour– Flour is the main dry ingredient in this recipe.
- cocoa powder– Use unsweetened cocoa powder. Find it in the baking section of the grocery store.
- kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking recipes.
- baking powder– Baking powder helps the bars rise during baking.
- chocolate frosting– You can use my homemade chocolate frosting recipe or use a premade frosting.
- crushed candy canes– Crush your own candy canes or find bags in the baking section of some grocery stores.
How To Make Peppermint Christmas Brownies
- Preheat oven to 350 degrees F. and line 7×11 inch baking dish with parchment paper.
- In a large bowl mix butter, brown sugar, corn syrup, eggs and vanilla until well combined. Slowly stir in flour, cocoa powder, salt and baking powder until dough forms. Transfer to baking dish, spread evenly and bake for 25 minutes or until baked through. Remove and let cool completely.
- When bars are cooled, spread with frosting and top evenly with marshmallow bits and crushed candy cane pieces. Cut into squares and serve room temperature.
Transfer batter to a parchment lined baking dish and bake for 25 minutes, or until baked through. Remove and let cool.
How To Serve
Once your bars are cool, frost with a thin layer of chocolate frosting and top with crushed candy cane pieces and marshmallow bits. Wait until you sink your teeth into these chewy chocolate brownies.
Tips For Making Peppermint Brownies
- Make sure you use parchment paper to line your baking dish. Makes it much easier to pull out bars to cut into squares.
- Use a plastic knife to cut your brownies into squares. No sticking, no mess!
Leftovers
Store any leftover brownies in an airtight container for 3 days on counter or 5 days in refrigerator. These make great neighbor gifts too!
Chocolate Marshmallow Peppermint Bars
Equipment
- Oven
- 7 x 11 inch baking dish
- parchment paper
- mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 1/2 cup softened butter
- 1 1/4 cups light brown sugar packed
- 1/3 cup Karo® Dark Corn Syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 1/2 cups prepared chocolate frosting
- 1/2 cup marshmallow bits or mini marshmallows
- 1/2 cup crushed candy cane pieces
Instructions
- Preheat oven to 350 degrees F. and line 7x11 inch baking dish with parchment paper.
- In a large bowl mix butter, brown sugar, corn syrup, eggs and vanilla until well combined. Slowly stir in flour, cocoa powder, salt and baking powder until dough forms. Transfer to baking dish, spread evenly and bake for 25 minutes or until baked through. Remove and let cool completely.
- When bars are cooled, spread with frosting and top evenly with marshmallow bits and crushed candy cane pieces. Cut into squares and serve room temperature.
Notes
Nutrition
Disclaimer: This post was in partnership with Karo® Syrup in 2016. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.
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