Peppermint Bark Brownies
User Reviews
4.8
15 reviews
Excellent
Peppermint Bark Brownies
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Fudge-y, super chocolatey, and decked for the holidays with peppermint, these Ghiraredelli Peppermint Bark Brownies use hot cocoa, peppermint bark, and a crushed candy cane garnish to create an unforgettable, festive treat.
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Ingredients
- ½ cup salted butter (or 1 stick)
- 1 tablespoon extra virgin olive oil
- ¾ cup white granulated sugar
- 2 .85 ounce packages double chocolate Ghirardelli hot cocoa mix (approximately ¼ cup)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 bar Ghirardelli peppermint bark
- peppermint candy stick (candy canes)
- cooking spray
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add a stick of butter to a saucepan and melt over medium-low heat. When fully melted, remove from heat.
- Pour hot melted butter, 1 tablespoon olive oil, and ¾ cup sugar into a medium-sized bowl. Whisk for one minute, or until completely combined.
- Add the two eggs and 1 teaspoon of vanilla to the bowl and whisk for another minute.
- Add ½ cup flour, 2 packages of double chocolate Ghirardelli hot cocoa mix, and ¼ cup cocoa powder to the bowl.
- Fold the dry ingredients into the wet ingredients until just combined. You want there to be pockets of dry ingredients in the batter because this is what helps achieve that fudgy consistency.
- Spray an 8-inch square baking pan with cooking oil spray.
- Pour the brownie batter into the greased pan. Smooth it flat with a spatula.
- Unwrap the Ghiradelli bark and, using a sharp knife, cut it into smaller pieces. Add the chopped bark to the brownie batter, sprinkling it evenly over the top.
- Bake for 22-24 minutes. I’ve baked these in my regular oven and in my Ninja and right around the 23-minute mark is about perfect for me. I give the pan a gentle shake at this time and look for the center to be just set.
- While the brownies are baking, smash up some peppermint candy. I took the candy cane stick, unwrapped, put it in another bag, and smashed it up with a meat mallet. I maybe used ¼ to ⅓ of the one pictured.
- Remove from oven and immediately top with crushed candy cane pieces, sprinkling evenly over the brownies.
- It’s a very important (but a very difficult ask!) that you let the brownies cool completely before attempting to cut. These fudgy brownies are prone to crumble when cut tooearly. You can speed up the cooling process by putting them in the fridge, but let them cool down considerably beforehand so you don’t risk heating up the interior temperature of your refrigerator.
Notes
- If you’re using unsalted butter, add ¼ teaspoon salt to the recipe and add in with the other dry ingredients.
- I recommend using candy canes. I used ¼ to ⅓ of a large (3.5 ounce) candy cane stick, but 2-3 small candy canes should be enough. Add as much or as little as you’d like.
- I recommend using candy canes. I used ¼ to ⅓ of a large (3.5 ounce) candy cane stick, but 2-3 small candy canes should be enough. Add as much or as little as you’d like.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
69mg
(23%)
Sodium
153mg
(6%)
Potassium
143mg
(4%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
380IU
(8%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 69mg | 23% |
| Sodium | 153mg | 6% |
| Potassium | 143mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 380IU | 8% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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