Fudgy Peppermint Bark Brownies (Print Version)
Fudgy chocolate brownies topped with white chocolate and crushed peppermint candies - a perfect festive holiday treat.
# Ingredients:
01 -
2 large eggs
02 -
1/2 cup unsalted butter, melted (1 stick)
03 -
1/2 cup brown sugar
04 -
1/2 cup white sugar
05 -
1 teaspoon vanilla extract
06 -
¼ teaspoon peppermint extract (optional)
07 -
1/2 cup all-purpose flour
08 -
1/2 cup unsweetened cocoa powder
09 -
¼ teaspoon salt
10 -
1/2 cup semi-sweet chocolate chips
11 -
1 cup white chocolate chips
12 -
2 teaspoons coconut oil or shortening
13 -
⅓ cup crushed peppermint candies (about 12 round mints or 3-4 candy canes)
# Steps:
01 -
Preheat the oven to 350°F (175°C). Line a square 8×8 inch baking pan with aluminum foil and lightly coat with cooking spray.
02 -
In a large mixing bowl, whisk eggs until yolks are broken. Add melted butter, brown sugar, white sugar, vanilla extract, and peppermint extract (if using). Mix thoroughly until well combined.
03 -
In a separate bowl, combine flour, cocoa powder, and salt. Add this mixture to your wet ingredients and fold with a silicone spatula just until combined. Gently fold in the semi-sweet chocolate chips.
04 -
Pour the batter into the prepared pan, spreading evenly with a spatula. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Allow to cool in the pan.
05 -
Melt white chocolate chips with coconut oil in the microwave at 50% power in 30-second intervals, stirring between each until smooth and completely melted.
06 -
Pour the white chocolate evenly over the cooled brownies, spreading from the center outward. Immediately sprinkle with crushed peppermint candies. Refrigerate for 30-45 minutes until the chocolate layer is set. Cut into squares before serving.
# Notes:
01 -
You can substitute a boxed brownie mix for the base. Simply add chocolate chips and peppermint extract to the batter, then top with white chocolate and crushed peppermint as directed.