Peppermint bark is one of those classic Christmas treats that I love. The peppermint bark at Williams-Sonoma is amazing if you don’t want to make it yourself (although it is very easy to do). Here is a recipe that combines peppermint bark with a dark, fudgey brownie that is seriously good.
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STEP 1: Preheat the oven to 350 degrees.
STEP 2: Line a 8×8 pan with parchment paper. This makes lifting and cutting the brownies super easy.
STEP 3: Sift flour, cocoa, baking powder and salt together and set aside.
STEP 4: Using a double boiler, (or glass bowl over a pot of simmering water) melt dark chocolate and butter together until smooth.
STEP 5: Take the chocolate mixture off the heat and whisk in the sugar.
STEP 6: Once mixture has cooled a little bit, add the eggs, vanilla and peppermint extract and whisk until just combined.
STEP 7: Add the dry ingredients and fold in until just combined.
STEP 8: Pour batter into the prepared pan.
STEP 9: Bake for 25 to 30 minutes or until a toothpick comes out clean.
STEP 10: Cool the pan completely on a wire rack.
STEP 11: Using a double boiler again, melt white chocolate and shortening together.
STEP 12: Pour over cooled brownies and spread out with an offset spatula.
STEP 13: Sprinkle the crushed candy canes over the top immediately after pouring white chocolate.
STEP 14: Chill in the fridge. This makes it much easier to cut. I usually leave it on overnight, but I would definitely chill for at least 30 minutes.
STEP 15: Remove brownies form the pan and remove parchment paper.
STEP 16: Cut into squares, rectangles, triangles…whatever you heart desires.
Peppermint Bark Dark Chocolate Brownies
Adapted from Love and Olive Oil
Ingredients
Brownies
- 1/4 cup all-purpose flour
- 1/3 cup Dutch Process cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 5 ounces dark chocolate
- 1 stick butter
- 1 cup sugar
- 2 large eggs
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
Topping:
- 6 ounces white chocolate
- 1 1/2 teaspoon shortening
- 1/2 cup crushed candy canes
Instructions
-
Preheat oven to 350 degrees.
-
Line a 8x8 pan with parchment paper.
-
Sift flour, cocoa, baking powder and salt together and set aside.
-
Using a double boiler, melt dark chocolate and butter together until smooth.
-
Take the chocolate mixture off the heat and whisk in the sugar.
-
Once mixture has cooled a little bit, add the eggs, vanilla and peppermint extract and whisk until just combined.
-
Add the dry ingredients and fold in until just combined.
-
Pour batter into the prepared pan.
-
Bake for 25 to 30 minutes or until a toothpick comes out clean.
-
Cool the pan completely on a wire rack
-
Using a double boiler again, melt white chocolate and shortening together.
-
Pour over cooled brownies and spread out with an offset spatula.
-
Sprinkle the crushed candy canes over the top immediately after pouring white chocolate.
-
Chill in the fridge for at least 30 minutes, or overnight.
-
Remove brownies from pan and remove parchment paper.
-
Cut the brownies.
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