Peppermint Bark Whole Wheat Brownie
Prep time
Cook time
Total time
Serves: 9
  • 2 tablespoon + 2 teaspoon cocoa powder
  • 1/4 cup + 1 tablespoon boiling water
  • 1 oz of semisweet chocolate chip
  • 1/4 cup + 1 tablespoon vegetable oil
  • 1 oz butter - melted
  • 1 large egg
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup + 3 tablespoon granulated sugar
  • 3/4 cup + 2 tablespoon white whole wheat flour
  • 1/2 teaspoon kosher salt
  • 3 oz peppermint bark - chopped
  1. Preheat oven to 350°F.
  2. Line an 8”x8” baking pan with two strips of parchment paper across the pan leaving excess hanging out of all sides. This will allow easy removal of the brownie later.
  3. In a small bowl, add flour and salt, mix and set aside.
  4. Chop the peppermint bark into small pieces and set aside.
  5. In a large heat proof bowl, add cocoa powder and boiling water, mix until cocoa powder dissolves.
  6. Add 1 oz of semisweet chocolate chip to the hot cocoa powder mixture and mix until dissolve.
  7. Add oil and melted butter and whisk until combine.
  8. Add egg, egg yolk, vanilla and peppermint extract, whisk until smooth.
  9. Add sugar and whisk until completely incorporated.
  10. Add flour mixture and half of the chopped peppermint bark set aside earlier, fold using a spatula until combined, but do not over mix.
  11. Pour mixture into the prepared baking pan. Spread the remaining peppermint bark over the surface of the brownie mixture.
  12. Bake for 40 minutes until a toothpick inserted in the middle comes out clean.
  13. Remove from oven and allow the entire pan to cool on a wire rack.
  14. Use a butter knife to loosen the brownie at the corners and lift it out of the pan. Cut into 9 squares.
Recipe by Wild Wild Whisk at