epicurious5.0
Peppermint Bark Brownies
Dark chocolate, white chocolate, and peppermint come together in a Christmas-gift-worthy peppermint brownie inspired by chocolate-covered peppermint bark.
👥 16 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 30 min👤 Zoe Denenberg📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
- ●spatula
- ●microwave
- ●knife
- ●cutting board
📝 Preparation Steps
1
Brownies
2
Preheat oven to 350°. Lightly coat an 8x8" baking pan with nonstick vegetable oil spray; line with a sheet of parchment paper in each direction, leaving generous overhang on all sides. Whisk ½ cup (63 g) all-purpose flour, ⅓ cup (35 g) Dutch-process cocoa powder, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ¼ tsp. baking soda in a medium bowl to combine; set aside. Whisk 3 large eggs, room temperature, and 2 tsp. vanilla extract in a measuring glass to combine; set aside.
Nonstick vegetable oil spray(200 g) granulated sugar1 cup½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1large eggs, room temperature3. vanilla extract2 tsp
3
Place ¾ cup (1½ sticks) unsalted butter, cut into ½" pieces, in a medium heatproof bowl; top with 1 cup (200 g) granulated sugar and ¼ cup (packed; 50 g) dark brown sugar. Set over a medium saucepan of gently simmering water (bottom of bowl should not touch water) and heat, stirring occasionally, until melted and smooth (if butter starts to separate, whisk until it comes back together), about ⏱️ 4 minutes. Remove bowl from heat; reserve pan with water if you want to use it for making the white chocolate ganache. Add 6 oz. bittersweet chocolate chips (about 1 cup) and 1 tsp. instant espresso powder to butter mixture and let sit ⏱️ 30 seconds. Whisk until chocolate is melted. Add reserved egg mixture and whisk until no streaks remain. Sift in reserved dry ingredients and fold with a rubber spatula until just incorporated and no dry streaks remain. (Take care not to overmix as it will result in cakey brownies.)
(200 g) granulated sugar1 cup. bittersweet chocolate chips (about 1 cup; such as Guittard Extra Dark Chocolate)6 oz. instant espresso powder (such as Medaglia)1 tsp
4
Scrape batter into prepared pan and spread into an even layer. Bake brownie until the top is shiny (but not wet), slightly crackly, and a toothpick inserted into the center comes out mostly clean, 30–⏱️ 35 minutes, Transfer pan to a wire rack and let brownie cool in pan at least ⏱️ 15 minutes.
5
Ganache and assembly
6
While the brownie is cooling, return reserved pan of water to a gentle simmer. Combine 8 oz. white chocolate chips (about 1⅓ cups), ¼ cup heavy cream, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium heatproof bowl and set over pan (bottom of bowl should not touch water). Heat, stirring occasionally, until melted and smooth, about ⏱️ 6 minutes. (Alternatively, you can melt in 15-second bursts in the microwave, stirring after each burst.) Remove bowl from heat and whisk in ½ tsp. pure peppermint extract.
(200 g) granulated sugar1 cup. white chocolate chips (about 1⅓ cups; such as Guittard Choc-au-Lait)8 oz⅓ cup (35 g) Dutch-process cocoa powder (such as Hershey’s Special Dark)
7
If the edges of the brownie puffed in the oven, use a spatula to press them down to create a level surface. Pour white chocolate ganache over brownie and spread into an even layer. Sprinkle with 3 candy canes, coarsely crushed into irregular pieces. Chill until ganache is set, 1½–⏱️ 2 hours (if you’re in a hurry, you can chill in the freezer ⏱️ 30 minutes instead).
8
To serve, lift brownie out of pan using parchment overhang and transfer to a cutting board. Using a chef’s knife, slice into a 4x4 grid to make 16 squares, running knife under hot water and wiping dry with a towel after each cut. Do Ahead: Brownie can be made 3 days ahead. Leave in pan; cover and chill.
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