True story: I like when I’m around people who don’t like mint and chocolate together, because it means there’s more for me. It was only natural when my peppermint bark found its way into a tin of brownies. Of course, they’re never just any brownies, are they? These, my friends, are the result of years of research. They are crackly on top. They are fudgy in the middle. They have just enough cake-y give to make you feel like you don’t need the whole tray to be satisfied. And, beneath their peppermint bark cloak, they host a mixture of milk and semisweet chips. Rich, multifaceted, and dazzled with my favorite Christmas flavor, this recipe is the perfect complement to the holiday season.
Leftover Peppermint Bark Brownies
Makes 9-16 brownies (depending on how you slice it)
1 1/4 cups sugar
3/4 cups unsweetened cocoa powder
1/3 cup all-purpose flour
1 tbsp espresso powder (optional)
1/4 tsp salt
1 stick unsalted butter, melted and cooled
1 tsp pure vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup peppermint bark, roughly chopped
Preheat oven to 350 degrees Fahrenheit. Line a square baking dish with parchment paper and set aside. Whisk together sugar, cocoa powder, flour, and salt. Whisk in melted butter, then eggs, one at a time. Whisk in vanilla extract. Stir in chocolate chips. Pour into prepared baking dish, then top with peppermint mark pieces. Bake 20-25 minutes, rotating halfway through, until a tester comes out with moist crumbs attached. Let cool completely before using parchment paper edges to remove from dish. Slice into squares and enjoy.