I always look forward to making peppermint bark during the winter holidays. Here I combine its flavors with a simple bittersweet brownie recipe. The brownies come together quickly and are the perfect base for the sweetness of the white chocolate and crushed peppermint candies.
| Level: | Easy |
| Total: | 3 hr 10 min |
| Active: | 30 min |
| Yield: | 16 brownies |
Ingredients
- Nonstick baking spray
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 1 1/4 cups (250 grams) granulated sugar
- 2/3 cup (70 grams) Dutch process cocoa
- 1/2 cup (65 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature, beaten
- 1 large egg yolk, at room temperature, beaten
- 2 teaspoons pure vanilla extract
- 1 tablespoon hot water
- 1/2 cup mini chocolate chips, optional
- 1 1/4 cups white chocolate chips
- 1/2 teaspoon vegetable oil
- 1/3 cup coarsely crushed candy canes
Instructions
- Preheat the oven to 325 degrees F. Spray an 8-inch square pan with baking spray, line with parchment and then lightly spray the parchment.
- Melt the butter in a microwave-safe bowl and set aside. Whisk together the sugar, cocoa, flour, baking powder and salt together in a medium bowl until well combined. Stir in the melted butter, eggs, yolk, vanilla and water. Stir in the mini chocolate chips if using. Stir the batter vigorously until smooth and shiny, about 30 seconds. Pour the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it, 42 to 44 minutes. Cool to room temperature, then refrigerate for 2 hours in the pan before cutting. Invert the pan onto a cutting board, peel off the parchment and cut the brownies into 16 squares.
- Combine the white chocolate chips and oil in a small microwave-safe bowl and microwave for 20-second intervals, stirring well between intervals, until melted and smooth. This should take 40 to 60 seconds. Dip the bottom surface of each brownie into the melted chocolate, let any excess drip back into the bowl, and turn the brownie so the chocolate is upright. Place on a parchment-lined baking sheet and immediately sprinkle with crushed candy canes. Repeat with the remaining brownies. Store at room temperature, covered, for up to 4 days.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 301 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 30 g |
| Protein | 4 g |
| Cholesterol | 62 mg |
| Sodium | 113 mg |
Reviews
So delicious! The brownie is moist and rich and the peppermint bark on top takes it to the next level. Thank you Dan!
So good!. Dan gives a lot of tips like mixing really fast to make the smooth batter. The recipe was easy and turned out well even though I got the quantity of chocolate chips wrong. He is so cute when he gives a class because he gets so excited about dessert!