Peppermint Brownies Are Naughty & Nice

peppermint bark browniesI love holiday treats as much as the next person -- the gingerbread, the sugar cookies. But there's always something important missing: CHOCOLATE. That's why I love peppermint bark brownies. They're one of my favorite chocolate desserts all gussied up in peppermint holiday cheer. Aren't these pretty!

This brownie recipe is perfect-o -- you can't go wrong with it. And it's ideal for the white chocolate peppermint bark. But if you already have a favorite brownie recipe, go ahead and use it, and then just add the peppermint bark. 

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Peppermint Bark Brownies via Cafe Johnsonia

Ingredients

  • 1 cup unsalted butter
  • 8 oz. unsweetened chocolate
  • 3 1/2 cups white sugar
  • 5 eggs
  • 1 Tbsp. pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp. salt

Instructions

Melt butter and chocolate in a double-boiler or on 50 percent power in the microwave -- being careful not to burn the chocolate. Using an electric mixer, beat sugar and eggs until light and thick. Beat in vanilla for 30 seconds until combined. Add the melted chocolate and butter. Fold in flour and salt. Bake at 325 for about 25 minutes in a well-greased 9" by 13" baking dish. (I usually use a Pyrex glass pan.)

For the Peppermint Bark Layer:

  • 11 oz. semi-sweet chocolate chips
  • 11-12 oz. white chocolate chips (try to use chips with cocoa butter in them)
  • 5-6 candy canes or 2 dozen starlight peppermint candies
  1. Sprinkle the semi-sweet chips over the hot baked brownies. Let them sit for a few minutes and spread the melted chips to the edges and corners of the pan. Let the semi-sweet layer harden a bit before proceeding to the white chocolate layer.
  2. When the semi-sweet chocolate is set, melt the white chocolate chips in a double boiler (or carefully in the microwave). Drizzle the white chocolate over the top. Use an offset spatula to spread white chocolate to the edges and corners.
  3. Crush the candy canes and sprinkle them over the top of the white chocolate.
  4. Either refrigerate or freeze the brownies until the chocolate is hardened. Use the foil handles to pull the brownies from the pan. Peel away the foil and the waxed paper. Place the brownies on a cutting board. Use a sharp knife to score the surface of the chocolate and then go back and cut through to the bottom. (I used my big chef's knife.) Depending on the size, you could get anywhere from 20 to 30+ brownies. Serve. Keep cool when storing -- I recommend in the fridge, and in an airtight container.

 

Image via Lindsey Johnson/Cafe Johnsonia

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