Today I’ve made you some peppermint bark brownie bark. I know that sound redundant, but it’s brownie bark–copycat Brownie Brittle–that has chopped up peppermint bark both in the batter and pressed on top. Let’s make some, shall we?
How to Turn a Brownie Recipe Into Brownie Bark
I researched plenty of copycat Brownie Brittle recipes, and some of them suggested you just take your favorite brownie recipe and spread it out really thinly before baking. While I’m sure that will yield a passable brownie brittle, what you really want is a way to make your final product crispy and not crunchy/chewy. To do that, I took out some of the fat by substituting egg whites for whole eggs–after all, what’s crispier than thin sheets of baked meringue? Not much. I also doubled the amount of flour I’d usually use, and I opted for a cocoa powder brownie as opposed to one based on bittersweet or unsweetened chocolate. Again, capping the amount of fat helps to keep things dry and crispy/crunchy since fat is a tenderizer.
As a base recipe, I turned to Alton Brown’s Cocoa Brownies and performed this simple math on the formula: subtract the yolks (save for custard!) and divide the amount of all other ingredients, except for the flour, by two. This worked out brilliantly and yielded a crispy/crunchy, deeply chocolatey base. Since I wanted to use the rest of my Peppermint Bark, I added two drops of peppermint oil to the batter, but you could also leave that out since you’ll get a lot of mintiness from the bark.
Know that you can use this base recipe for whatever kind of brownie bark you’d like to make, so don’t stop your experimenting with this peppermint bark brownie bark. Go on and make great copycat recipes for any of your favorite (affiliate link) Brownie Brittle flavors. And now, let’s make peppermint bark brownie bark!