PEPPERMINT BARK BROWNIES
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.
Provided by Dan Langan
Categories dessert
Time 3h10m
Yield 16 brownies
Number Of Ingredients 15
Steps:
- 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.
PEPPERMINT BROWNIES
These crowd-pleasing treats start with a dense, chewy brownie that's topped with a layer of creamy peppermint filling, dark chocolate glaze, and a sprinkle of crushed peppermints. For the cleanest slices, chill the finished brownies thoroughly, then use a warm knife to slice them. Dip the knife blade into hot water and wipe it dry with a kitchen towel between each cut, and you'll be rewarded with clean layers of chocolate, peppermint and glaze. It's fine to sub chocolate chips for the chopped chocolate, just make sure they are fully melted before proceeding.
Provided by Erin Jeanne McDowell
Categories snack, cookies and bars, finger foods, dessert
Time 1h15m
Yield 15 servings (one 9-by-13-inch pan)
Number Of Ingredients 20
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
- Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
- Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
- Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
- Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
- Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
- While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
- Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
- Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.
GHIRARDELLI PEPPERMINT BARK BROWNIES
A festive version of your classic brownie marrying rich chocolate taste with the unmistakable holiday flavors of peppermint.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
- In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth.
- In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top.
- Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely.
- Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth.
- Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 56.7 g, Cholesterol 105 mg, Fat 38.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 22.3 g, Sodium 193.6 mg, Sugar 34.5 g
PEPPERMINT BROWNIES
Who doesn't love chocolate and peppermint brownies? These are rich and decadent and it'll be hard not to eat the whole pan in a sitting! Top with crushed candy canes, if desired.
Provided by thecraftinista
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
- Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes.
- While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
- Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard.
- Spread ganache on top of brownies.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 60.8 g, Cholesterol 113.5 mg, Fat 30.6 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 18.7 g, Sodium 120.7 mg, Sugar 48.5 g
More about "peppermint bark brownies recipes"
PEPPERMINT BARK BROWNIES - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 24Total Time 50 minsCategory Home
- Place unsweetened chocolate and butter in a medium saucepan. Heat over medium low heat, stir occasionally until melted and smooth. Remove from heat.
- Whisk in sugar and eggs one at a time. Add vanilla, flour and salt. Stir in ½ cup crushed peppermint candy. Transfer to prepared pan. Bake for 30 minutes. Allow to cool completely before frosting.
- To make the frosting: Place white chocolate in a small bowl. Heat heavy cream in a microwave safe 1 cup measuring cup for 30 seconds until bubbling. Pour cream over white chocolate and cover the bowl with a plate. Let stand 3-5 minutes. Whisk together. Return entire mixture to microwave for another 15 seconds if it needs it. Allow to come to room temperature.
EASY PEPPERMINT BARK BROWNIES - MOM LOVES BAKING
From momlovesbaking.com
5/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 266 per serving
- Line a 13x9 pan with aluminum foil, spraying pan with cooking spray before and after adding foil. Prepare brownies according to package instructions. Cool as directed.
- Place chips and shortening in a medium microwave safe bowl. Microwave on high for 30 seconds. Stir. Microwave for 30 seconds more and stir until smooth. Microwave for 10 more seconds if needed but be careful, white chocolate can burn easily.
- Pour melted chips onto cooled brownies. Sprinkle with crushed candy. Place in refrigerator to set, about 30 minutes. Serve immediately or store in airtight container for 3 days at room temperature or 1 week in refrigerator.
PEPPERMINT BARK BROWNIES • FOOD FOLKS AND FUN
From foodfolksandfun.net
4.9/5 (29)Total Time 3 hrs 55 minsCategory DessertCalories 302 per serving
- Adjust oven rack to middle position and heat oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- Place the white chocolate chips and shortening in a medium microwave-safe bowl, and microwave on high for 30 seconds. Stir and continue to microwave for 30 seconds more and stir until smooth. Continue the process at 10-second intervals as needed (BE CAREFUL, because white chocolate can burn easily.)
PEPPERMINT BARK BROWNIES - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (6)Calories 214 per servingCategory Dessert
PEPPERMINT BARK BROWNIES RECIPE - SERIOUS EATS
From seriouseats.com
CHRISTMAS PEPPERMINT BARK BROWNIES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PEPPERMINT BROWNIES - THE ANTHONY KITCHEN
From theanthonykitchen.com
PEPPERMINT BROWNIES RECIPE | MCCORMICK
From mccormick.com
HOW TO MAKE PEPPERMINT BARK BROWNIES - DELISH
From delish.com
PEPPERMINT BARK BROWNIES - OH SWEET BASIL
From ohsweetbasil.com
PEPPERMINT BARK BROWNIES - $5 DINNERS | RECIPES, MEAL PLANS, …
From 5dollardinners.com
THE MOST ADDICTING PEPPERMINT BARK BROWNIES - CALIGIRL COOKING
From caligirlcooking.com
PEPPERMINT BROWNIES - JOYFOODSUNSHINE
From joyfoodsunshine.com
THE ORIGINAL RAW PEPPERMINT BARK BROWNIES (VEGAN, PALEO)
From oatmealwithafork.com
PEPPERMINT BARK BROWNIES | DOMINO SUGAR
From dominosugar.com
PEPPERMINT BARK BROWNIES | GHIRARDELLI
From ghirardelli.com
PEPPERMINT BARK BROWNIES RECIPE - FOOD FANATIC
From foodfanatic.com
PEPPERMINT BARK BROWNIES - HANDLE THE HEAT
From handletheheat.com
PEPPERMINT BARK BROWNIES FROM SCRATCH - 3 BOYS AND A DOG
From 3boysandadog.com
PEPPERMINT BARK BROWNIES – FOOD NETWORK KITCHEN
From foodnetwork.com
PEPPERMINT BARK BROWNIES - THE IDEA ROOM
From theidearoom.net
PEPPERMINT BARK BROWNIES - GRACEFULLY EATING
From gracefullyeating.com
AMAZING PEPPERMINT BARK BROWNIES RECIPE | MINERVA DAIRY
From minervadairy.com
BEST PEPPERMINT BARK BROWNIES RECIPE - HOW TO MAKE PEPPERMINT …
From delish.com
WHITE CHOCOLATE PEPPERMINT BARK BROWNIES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PEPPERMINT BARK BOX BROWNIES – ONE SWEET MAMA
From onesweetmama.com
PEPPERMINT BARK BROWNIES RECIPE - ADD A PINCH
From addapinch.com
PEPPERMINT BARK BROWNIES | THE TABLE BY HARRY & DAVID
From harryanddavid.com
FROSTED PEPPERMINT BARK BROWNIES - TASTE OF THE FRONTIER
From kleinworthco.com
CHOCOLATE BROWNIES WITH PEPPERMINT BARK | GHIRARDELLI
From ghirardelli.com
PEPPERMINT BARK BROWNIES - BROMA BAKERY
From bromabakery.com
PEPPERMINT-BARK BROWNIES RECIPE | MYRECIPES
From myrecipes.com
PEPPERMINT BARK BROWNIES | KICKASS BAKER
From kickassbaker.com
PEPPERMINT BARK BROWNIES - A KITCHEN ADDICTION
From a-kitchen-addiction.com
HOT COCOA PEPPERMINT BARK BROWNIES - MIDWEXICAN
From midwexican.com
PEPPERMINT BARK BROWNIES | KITCHEN 335
From kitchen335co.com
THE BEST PEPPERMINT BARK BROWNIES - PASTRY CHEF ONLINE
From pastrychefonline.com
PEPPERMINT BARK BROWNIES - MIDGET MOMMA
From midgetmomma.com
PEPPERMINT BARK BROWNIES – MODERN HONEY
From modernhoney.com
PEPPERMINT BARK BROWNIES - BRITNEY BREAKS BREAD
From britneybreaksbread.com
WHITE CHOCOLATE PEPPERMINT BROWNIES - THE SOCCER MOM BLOG
From thesoccermomblog.com
You'll also love