I have so many of these to make this year I decided to take a shortcut...Ghirardelli's Triple Brownie Mix which, by the way, you can find at Costco. Because it already includes three types of chocolate chips I decided to omit the peppermint bark squares in the middle and add a teaspoon of peppermint extract to the batter. They are finished with Peppermint Bark AND crushed peppermint candy. I think that's enough peppermint, don't you?! Below, the original recipe and my shortcut.
Chocolate Brownies with Peppermint Bark
Ingredients:
1 1/2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 1/2 sticks unsalted butter (12 tablespoons)
3 large eggs, at room temperature
1 cup sugar
1/4 teaspoon salt
1/2 cup + 2 tablespoons all purpose flour
1/2 teaspoon baking powder
8 Ghirardelli Peppermint Bark SQUARES™ chocolates, chopped into large chunks (for the brownies)
18 Ghirardelli Peppermint Bark SQUARES™ chocolates, broken in to large chunks (about 8 pieces per square) (for the finishing)
1 1/2 sticks unsalted butter (12 tablespoons)
3 large eggs, at room temperature
1 cup sugar
1/4 teaspoon salt
1/2 cup + 2 tablespoons all purpose flour
1/2 teaspoon baking powder
8 Ghirardelli Peppermint Bark SQUARES™ chocolates, chopped into large chunks (for the brownies)
18 Ghirardelli Peppermint Bark SQUARES™ chocolates, broken in to large chunks (about 8 pieces per square) (for the finishing)
Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and grease with pan spray. In a medium saucepan, bring 2 inches of water to a gentle simmer. Put the 60% chips and butter in a heatproof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula until the better is melted and both ingredients are completely combined. Turn off the heat and leave the bowl over the warm water. Sift together the flour and baking powder and set aside. In a large bowl whisk together eggs, salt, sugar and vanilla. Add the egg mixture to the chocolate mixture and whisk together gently. With a spatula, fold in the flour. Immediately pour ½ the mixture into the prepared baking pan and spread it evenly. Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly.
Bake for 15-20 minutes. The center should be fudgy but not dry. Remove from the oven and cool for 10 minutes.
Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate. Refrigerate for 1 hour. Trim the 4 edges of the brownies by 1/4 inch. And cut into 18 squares.
My Easy version:
1 Box Ghirardelli's Triple Chocolate Brownies
1 tsp. Peppermint Extract
16 Perppermint Bark Squares
Crushed Peppermint Candy
I used a 9x9 square pan (glass)
Follow the directions on the box . Add a teaspoon of the peppermint extract to the batter. Cook as directed.
With the brownies still hot from the oven lay the peppermint squares side by side and touching on top so the will melt. Place back in the oven for a minute or two until almost melted. Take out and swirl with spatula or tooth pick. Sprinkle the crushed peppermint candy on top. Wait until cooled to cut. Cut into 16 squares.
Notes: If you lay the squares whole instead of broken up, they take about 4 minutes to melt in the oven. If you go that route, take brownies out about 5 minutes before they are done so they won't over cook.
Original Recipe from Ghirardelli
Bake for 15-20 minutes. The center should be fudgy but not dry. Remove from the oven and cool for 10 minutes.
Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate. Refrigerate for 1 hour. Trim the 4 edges of the brownies by 1/4 inch. And cut into 18 squares.
My Easy version:
1 Box Ghirardelli's Triple Chocolate Brownies
1 tsp. Peppermint Extract
16 Perppermint Bark Squares
Crushed Peppermint Candy
I used a 9x9 square pan (glass)
Follow the directions on the box . Add a teaspoon of the peppermint extract to the batter. Cook as directed.
With the brownies still hot from the oven lay the peppermint squares side by side and touching on top so the will melt. Place back in the oven for a minute or two until almost melted. Take out and swirl with spatula or tooth pick. Sprinkle the crushed peppermint candy on top. Wait until cooled to cut. Cut into 16 squares.
Notes: If you lay the squares whole instead of broken up, they take about 4 minutes to melt in the oven. If you go that route, take brownies out about 5 minutes before they are done so they won't over cook.
Original Recipe from Ghirardelli
