Peppermint Bark Brownies
These Peppermint Bark Brownies are the ultimate holiday treat! Fudgy chocolate brownies topped with dark chocolate ganache ,creamy white chocolate and crushed peppermint candies for a festive, crowd-pleasing dessert. Perfect for holiday parties or gifting!
Equipment
- 8 inch square pan
- Stand Mixer
Ingredients
For the brownies:
- 6 oz semi-sweet or bittersweet chocolate chopped
- ½ cup unsalted butter
- 3 large eggs room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ tsp pure peppermint extract
- ½ cup all-purpose flour spooned and leveled
- ⅓ cup dutch processed cocoa powder spooned and leveled
- ½ teaspoon salt
For the peppermint bark layer
- 1 cup dark chocolate chunks
- ½ cup heavy whipping cream
- ½ cup peppermint bits
- ⅓ cup white chocolate chips
Instructions
Make the brownies
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and both sugars at high speed for 6-8 mins until tripled in volume and the sugars are completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture and peppermint extract to the whipped eggs and sugar.
- With the mixer on low stir in the flour, cocoa powder and salt until until no dry spots remain, making sure not to over mix the batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let cool on a wire rack.
Make the peppermint bark layer
- Make the ganache. Place chopped dark chocolate in a medium bowl. Heat cream in a small saucepan over medium-low heat until it comes to a simmer or heat it in the microwave, then immediately pour it over the chocolate in the bowl. Cover and let stand for 2 minutes. Stir the chocolate and cream until the mixture is homogeneous.
- Pour the ganache over the cooled brownies let set for about 20 minutes.
- Once the ganache it is a bit set, melt the white chocolate chips and spoon it randomly over the ganache, then swirl it in with a skewer or butter knife.
- Sprinkle crushed peppermint bits over top and then refrigerate until set. Slice into squares and serve!
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