Peppermint Bark Brownies
Delight in the festive flavors of peppermint and chocolate with these easy-to-make brownies, perfect for holiday gatherings.
Equipment
- 1 9x9-inch baking dish greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Mix-ins
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies
Instructions
Preparation
- Preheat the oven to 350°F. In a large bowl, whisk together the melted butter and sugar until well combined. Add in the eggs and vanilla extract, beating until the mixture is smooth and slightly thickened.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the semi-sweet chocolate chips and half of the crushed peppermint candies into the batter. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle the remaining peppermint candies over the top of the batter. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownies from the oven and let them cool in the pan for at least 15 minutes before slicing.
Serving
- Slice the cooled brownies into 8 pieces and serve them on a festive platter. They pair wonderfully with hot cocoa or a warm cup of tea.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to three days. For longer storage, wrap them in plastic wrap and freeze for up to one month.
Notes
Pro Tips: Use room temperature eggs for a smoother batter. Line the baking dish with parchment paper for easy removal. Ingredient Substitutions: Use dark chocolate chips for a richer flavor, or replace peppermint candies with candy canes. How to Serve: Best served with hot cocoa or peppermint tea. Storage & Freshness: Store in an airtight container for up to three days, or freeze for up to a month. Make-Ahead Tips: Prepare the batter a day in advance and store it in the refrigerator until ready to bake.