![]() Stir in ¼ teaspoon of peppermint extract if desired. Melt in intervals of 20 seconds and stir in between each interval until fully melted and smooth. Remove from the oven and let fully cool in the pan.Īdd the chopped white chocolate and 1 ½ teaspoons of coconut oil to a microwave safe bowl. Pour the batter into your prepared baking pan.īake at 350☏ for 30-40 minutes or until an inserted knife comes out mostly clean. However, I still like to prepare my pans to ensure the peppermint brownies come out easily. I love all of my USA Pan cake pans because they are extremely sturdy and truly nonstick. After baking you’ll be able to just slide the brownies right out of the pan! Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Then gently fold in the chocolate chunks if desired.Ĭut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Whisk together the melted butter, brown sugar, granulated sugar, and peppermint extract.Īdd in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color.įold in the cocoa powder, flour, and salt and mix until the batter is just combined. White & dark chocolate - Chocolate baking bars are best because they melt the most smoothly! You can also use chocolate melting wafers, but I don't recommend chocolate chips as they contain emulsifiers and won't melts as beautifully.Ĭoconut oil - This is optional, but adding a little bit of coconut oil helps the chocolate melt into a perfect even layer for the bark! I prefer to use refined coconut oil so that it doesn't have any coconut flavor, but you can also use a neutral vegetable oil or shortening instead!Ĭandy canes - You can use crushed candy canes or crushed peppermints for the peppermint bark topping! How to Make Fudgy Brownies Peppermint extract - You can find peppermint extract next to the vanilla at the grocery store or online! Just note that peppermint extract is very strong, so you only need a little bit for great peppermint flavor! Just chop up one of our favorite dark chocolate bars! Chocolate chips work well too! But this recipe will work great with whatever cocoa you have on hand! You can use either natural cocoa or Dutch processed cocoa!īutter - I like using melted butter for flavor, but you can also sub a neutral vegetable oil if you prefer.Ĭhocolate chunks - This is optional, but I love mixing chunks of chocolate into the brownie batter. You just need a few ingredients to make these Christmasy peppermint bark brownies!Ĭocoa powder - My absolute favorite cocoa powder to use in my baking is the King Arthur Flour Triple Cocoa Blend! It's a blend of natural, Dutch, and black cocoa and is perfect for any baking. You might also like these red wine brownies or these peppermint chocolate cookies! Ingredient Notes I mean, just look at that melted chocolate swirl!! The best Christmas brownies for a holiday party, cookie exchange, or to leave out for Santa!.Easy to make and share for the winter holidays!.Stunning swirled peppermint bark topping.Super thick, fudgy peppermint brownies!.Then after it hardens it's broken into bite size pieces! So I decided it was the perfect topping for these fudgy peppermint brownies! But instead of 2 distinct layers of chocolate, I swirled them together for an even more beautiful treat! Jump to: Typically, peppermint bark has a layer of melted dark chocolate topped with a layer of melted white chocolate, then sprinkled with crushed candy canes. Chocolate and peppermint is one of the best Christmas flavor combinations! These peppermint bark brownies have a rich, fudgy brownie base topped with swirled peppermint bark for an easy, festive Christmas dessert!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |