Video
Peppermint Bark Brownies
Rich fudgy dark chocolate brownies topped with peppermint-infused dark chocolate ganache and swirls of pure white chocolate and crushed peppermint candy. These brownies are SO fun serve around the holidays and look beautiful on a Christmas cookie tray.
Ingredients
Brownie batter:
- 5 oz (142g) extra dark chocolate (I like this one), coarsely chopped
- ⅓ cup (75g) unsalted butter
- 2 large eggs at room temperature
- ¾ cup plus 2 tbsp (175g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- ½ teaspoon salt
- ⅓ cup plus 1 tbsp (60g) all-purpose flour
Peppermint ganache:
- 6 oz (170g) dark chocolate, finely chopped
- ½ cup (120ml) 35% whipping cream
- ¼ teaspoon pure peppermint extract
- pinch of salt
For topping:
- 2 oz (56g) pure white chocolate
- 2 tablespoon crushed peppermint candy
Instructions
- Preheat your oven to 350°F. Line an 8x8-inch square baking pan with parchment paper leaving a 2-inch overhang on each end and butter the exposed sides.
- Make the brownie batter. In a large bowl over a pot with ½-inch of simmering water, stir together chocolate and butter until completely melted, smooth and glossy. You can also melt it in the microwave with 20 second bursts and stirring each time.
- Combine eggs and sugar in a large bowl and whisk vigorously until pale, thick and fluffy. It will take about 2 minutes. When you lift up the whisk, the egg mixture will form a slowly disappearing ribbon on the surface of the mixture when it falls back into the bowl. Beat in vanilla and salt then stir in warm chocolate mixture until evenly blended.
- Stir up the flour to remove lumps and then fold it into the chocolate mixture until well incorporated and smooth. Pour batter into prepared pan and use the back of the spatula to smooth out the surface.
- Bake for 20-25 minutes until slightly puffed and a toothpick inserted someplace between the edge and the center comes out with a few moist crumbs. Transfer pan to a wire rack and let cool completely in the pan.
- 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. Add the peppermint extract and then stir gently until smooth and glossy. Start in the middle and stir in concentric circles working your way out to the sides. You’ll see the glossy emulsion start in the middle and then everything will come together. Pour the ganache over the cooled brownies and spread it out evenly with a small offset spatula. Then, let set for about 20 minutes.
- Once the ganache it is a bit set, but still glossy and not yet matte, melt the white chocolate and spoon it randomly over the ganache, then swirl it in with a skewer. Sprinkle crushed peppermint over top and then refrigerate until set. Slice into squares and serve!
