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Peppermint is a flavor that's synonymous with the holiday season, and there are so many creative ways to cook with it. From peppermint hot chocolate to peppermint bark cookies, and our new favorite this year: peppermint bark brownies. Are you drooling yet?
The secret ingredient in this recipe? Peppermint bark, of course! (I mean, the headline kind of gave it away.) The bark is mixed right in with the batter, but also sprinkled on the top for an extra festive finish. When it's all said and done, and they're sliced up into individual servings, they have a cake-like appearance, thick and fluffy. A knife and fork is recommended, but what the heck ? get your hands dirty.
These brownies are a full-on peppermint party. They're perfect to snack on throughout the season, bring to a holiday gathering as a hostess gift, or leave out for Santa (if they last that long).
SERVINGS
- Hand mixer
- 8x8 nonstick pan
- For the brownies
- 1 stick unsalted butter (cut into quarters)
- 1 cup semisweet chocolate chips
- 3 tablespoons cocoa powder
- 3 large eggs
- 1 ¼ cups sugar
- 12 teaspoon peppermint extract
- 12 teaspoon vanilla extract
- 12 teaspoon salt
- 1 cup all-purpose flour
- 1 cup Harry & David Peppermint Bark (chopped)
- For the frosting
- 2 sticks butter (softened)
- 1 ½ cups powdered sugar
- 12 teaspoon peppermint extract
- 1 ½ cups white chocolate chips (melted and cooled slightly)
- Pinch kosher salt
- Harry & David Peppermint Bark (chopped, for garnish)
- For the brownies
- Preheat oven to 350° F and grease an 8×8 nonstick pan with butter and set aside.
In a double boiler, melt chocolate chips and butter over low heat stirring occasionally until fully combined. Remove from the double boiler. Whisk in the cocoa.
In a separate bowl, whisk together eggs and sugar with a hand mixer at medium-high speed.
Add the peppermint extract, vanilla, and salt and whisk on low until combined.
Slowly pour the melted chocolate mixture into the egg mixture.
Add the flour and mix with a wooden spoon until fully incorporated.
Add chopped peppermint bark. Mix until the pieces are evenly distributed.
Pour the batter into the prepared pan, spreading it into the corners and leveling the top with a rubber spatula.
Bake 30-35 minutes, or until the top is shiny and a toothpick inserted into the center comes out clean. Do not over bake.
Set aside to cool. Now make your frosting.
- While the brownies cool, start on the frosting:
- For the frosting
In a large bowl, whisk butter, sugar, and peppermint extract with a hand mixer until light and airy.
Add the white chocolate and salt and beat until smooth.
Spread frosting over the cooled brownies.
- Sprinkle the top with chopped peppermint bark.
AUTHOR
Autumn Micketti is the Assistant Manager of SEO & Content for 1-800-Flowers. When she's not writing about Oregold® Peaches or love songs, you can find her exploring mountains, listening to the latest album release of her current musical obsession, or spending time with her extended family.
