Method
- Preheat your oven to 350°F (175°C). Grease and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a saucepan over low heat, melt the butter and 1 cup of semisweet chocolate chips, stirring until smooth. Remove from heat and allow to cool slightly.
- In a large bowl, whisk together the sugar, eggs, and vanilla extract. Slowly pour in the cooled chocolate-butter mixture and whisk until well combined.
- Gently fold in the flour, cocoa powder, and salt until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the brownies cool completely in the pan.
- Once brownies are cool, melt 1 cup of semisweet or dark chocolate chips. Spread evenly over the brownies. Let this layer set completely (use the fridge to speed it up).
- Melt the white chocolate chips. Stir in the peppermint extract. Quickly spread this mixture over the set chocolate layer.
- Immediately sprinkle the crushed peppermint candies over the white chocolate layer. Allow the topping to set completely before lifting the brownies out of the pan and cutting into squares.
Nutrition
Notes
For the best results, use high-quality chocolate as it makes a huge difference in the final flavor.
Do not overbake the brownies; a fudgy, moist center is what you're looking for.
Ensure each layer of the peppermint bark topping is fully set before cutting to get clean, sharp edges.
Do not overbake the brownies; a fudgy, moist center is what you're looking for.
Ensure each layer of the peppermint bark topping is fully set before cutting to get clean, sharp edges.