Rich and perfect, these Ghirardelli peppermint bark brownies are based on Nick Malgieri's "Supernatural Brownies." You're going to love them, and so will Santa!
8ozby weight bittersweet chocolate or chocolate chips
4large eggs
½teaspoonfine sea salt
1cupgranulated sugar
1cuppacked dark brown sugar
2teaspoonsvanilla extract
6drops LorAnn peppermint oil
12squares Ghirardelli Dark Chocolate Peppermint Barkchopped
1cupall purpose flourmeasured by whisking, spooning, and sweeping
¼teaspoonflaky finishing saltoptional but lovely
6squares Ghirardelli Dark Chocolate Peppermint Barkchopped
Instructions
Preheat your oven to 350F with a rack in the center.
Spray a 9 x 13" pan with pan spray and line with parchment paper. Set aside.
Melt the chocolate and butter together either in the microwave. Microwave on high for 1 minute. Stir, then microwave on medium power in 30 second bursts, stirring in between, until all the chocolate and butter is melted. Set aside.
Whisk together the eggs, salt, granulated sugar, dark brown sugar, vanilla, and peppermint oil.
Whisk the egg/sugar mixture into the chocolate/butter mixture until smooth.
Chop the first amount of peppermint bark into small pieces.
Add the flour and the chopped bark to the batter and fold until combined.
Scrape the batter into the prepared pan and spread evenly with an offset spatula.
(Optional) Sprinkle the finishing salt evenly over the brownie batter.
While the brownies are in the oven, chop the second amount of peppermint bark.
Bake for about 35 minutes if you like your brownies a bit gooey or 40 if you like them a bit firmer.
Sprinkle the chopped bark over the hot brownies and return to the oven for 5 minutes.
Remove and let cool on a rack. Once at room temperature, chill in the freezer for about 20 minutes to make them easier to slice.
Use the parchment to lift out the brownies onto a cutting board. Trim the edges (or not) and slice into the desired number of pieces.
Store, well-wrapped, at room temperature or in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Nutritional information is based on 1 brownie if you cut yours into 36 pieces. If you eat more or make them larger or smaller, the nutrition information will vary.
Can I substitute cocoa powder for the chocolate?
No. Since chocolate has different proportions of fat to solids than cocoa powder, you can’t really swap one for the other. If you want to use some cocoa powder in the batter along with the melted chocolate, feel free to substitute 2 tablespoons of cocoa powder for 2 tablespoons of the all purpose flour called for.
Can I freeze these brownies?
Yup. You can freeze them uncut or slice them first and then freeze them. Wrap them in 2 layers of plastic wrap and then freeze them in zip top bags for up to 3 months. Thaw them, still wrapped, in the fridge overnight and then put them on the counter to come to room temperature before unwrapping.
What’s the best way to store brownies?
Nick Malgieri suggests wrapping brownies individually in plastic wrap and then storing them at room temperature in a tight-sealing container. Storing in the fridge also works. I just cover the pan tightly with aluminum foil and let each brownie come to room temperature as I need it. But they’re also really good cold!
Of course not! Leave out the peppermint oil and then your mix-ins are limited by your imagination. Add chopped toasted nuts, chocolate chips, chopped up candy bars, pretzels, etc. Make them your own, and enjoy every bite!