Description
Indulge in fudgy peppermint bark brownies, combining rich chocolate and refreshing peppermint for the ultimate holiday treat.
Ingredients
Scale
- 1/4 cup all-purpose flour
- 1/3 cup dark or Dutch-processed cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 ounces dark or bittersweet chocolate (70-75%), chopped
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1 cup granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 6 ounces good quality white chocolate, chopped
- 1 1/2 tablespoons vegetable shortening
- 3 to 4 candy canes, coarsely chopped or crushed (about 1/2 cup)
Instructions
- Preheat your oven to 350ºF. Line the bottom and sides of an 8-by-8-inch pan with parchment paper, allowing a slight overhang on two edges for easy removal.
- Sift together the flour, cocoa powder, baking powder, and salt in a small bowl. Set it aside.
- Melt the dark chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until it’s smooth, then take it off the heat.
- Whisk in the granulated sugar and stir until it’s mostly dissolved and the mixture has cooled slightly.
- Add in the eggs, vanilla extract, and peppermint extract, mixing until just combined (be careful not to overmix).
- Gradually sprinkle the flour mixture on top and carefully fold it into the chocolate mixture using a large rubber spatula until just incorporated.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the pan to cool completely on a wire rack.
- Melt the white chocolate and shortening together for the topping in a double boiler or in short bursts in the microwave on low power. Remove it from the heat just before it’s fully melted—let the residual heat finish the job.
- Once melted, pour the white chocolate mixture over the brownies, spreading it into a thin, even layer. Sprinkle with the chopped candy canes.
- Chill the brownies until set, which takes at least 30 minutes, but overnight is even better for that fudgy texture.
- Lift the brownies out of the pan using the parchment overhang. Cut them into 9 squares, then diagonally in half into triangles. Store in the refrigerator, covered, for up to 5 days.
Notes
Chilling the brownies overnight enhances their fudginess and makes them easier to slice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg