peppermint bark brownies
 
 
Author:
Ingredients
  • For the brownies:
  • Three sticks of real, unsalted butter
  • 2 ½ cups of semi-sweet chocolate chips
  • 1 ½ cups granulated sugar
  • One cup all-purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • Six eggs
  • ½ tablespoon vanilla extract
  • ½ tablespoon peppermint extract
  • ¾ cup milk chocolate chips
  • For the peppermint bark:
  • Eight ounces white chocolate, chopped
  • 1 ¾ tablespoon vegetable shortening
  • One cup (at least!) chopped candy cane
Instructions
  1. Preheat oven to 350°. Generously butter a 9"x13" baking dish and parchment paper. Place the parchment paper in the baking dish so it comes up over the edges (this will make it easier to remove the brownies once finished). Set aside.
  2. Melt butter and semisweet chocolate chips using a double boiler. Stir with wooden spoon until completely combined.
  3. Stir in the eggs and extracts.
  4. In a separate bowl whisk together the sugar, flour, salt, and baking powder.
  5. Add the chocolate mixture to the flour mixture and stir until combined. Then fold in the milk chocolate chips.
  6. Pour mixture the baking dish and bake for 30-35 minutes (these will be fudgey!).
  7. Let cool completely on a cooling rack.
  8. Create double boiler and melt chocolate and shortening over simmering water.
  9. Pour mixture over cooled brownies.
  10. Sprinkle candy cane crumbles onto brownies.
  11. Refrigerate immediately and at least for three hours prior to cutting.
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2012/12/17/peppermint-bark-brownies/