Peppermint Bark Brownie Bark
Peppermint Bark Brownie Bark is a decadent and spot-on holiday copycat for Brownie Brittle. Use the base to make any flavor you can imagine.
- 2 egg whites
- 3.5 oz brown sugar (dark or light)
- 3.5 oz granulated sugar
- 1/4-3/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 2 drops peppermint oil
- 2 oz (about 2/3 cup) cocoa powder
- 2.5 oz (about 1/2 cup) all purpose flour
- 1/4 teaspoon baking soda
- 1 stick (4 oz) unsalted butter, melted and cooled)
- 6 oz finely chopped peppermint bark , divided
Place a rack in the top and bottom thirds of your oven (or bake in 2 batches, setting a rack in the center of the oven).
Preheat oven to 300F.
Line two half sheet pans with Silpat. Set aside.
In the bowl of your stand mixer fitted with the whisk attachment, whip whites, brown sugar, granuated sugar, salt, vanilla, and peppermint extract until very light and thick, about 5 minutes. Stop the mixer.
Sift the flour, cocoa powder and baking soda together and add to the mixer bowl. Mix on low speed until incorporated, scraping the bowl thoroughly.
With the mixer running on medium speed, pour the butter in down the inside of the bowl and mix until well blended. Scrape bowl as necessary.
Thoroughly fold in half the peppermint bark.
Plop half the batter on each of the prepared pans. Using an offset spatula, spread out as thinly as you can. This can be a bit annoying because the peppermint bark in the batter will drag along and make tracks in your batter. Just take your time--it will be okay.
Sprinkle half of the remaining peppermint bark evenly over each pan of batter.* (See Note)
Bake for 15 minutes, rotating pans and switching racks halfway through.
Remove the pans from the oven and score the peppermint bark brownie bark with a small pizza cutter or a knife. You can score it in whatever shapes you like.
Return to the oven for an addtional 20 minutes, rotating pans and switching racks halfway through.
Allow the bark to cool in the pans for 5 minutes and then carefully remove the bark to racks to cool completely.
Bark might not be completely crisp when it's still hot, but it should crisp up nicely once cool. If any pieces--especially center pieces--seem less crisp that you'd like, just put them back in the oven for an additional 5 minutes or so.
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And there you have it, friends. Enjoy the peppermint bark brownie bark, and if you decide to use this base to make others of your favorite Brownie Brittle flavors, I’d love to hear about them!
Thanks so much for spending some time with me today. Take care, and have a lovely day.
What would you like to do now? Click BACK to check my formula for turning brownie batter into brownie bark batter. Click NEXT to see what else I made with my peppermint bark.