I received as a present several Ghirardelli Peppermint Bark with Dark Chocolate bars from my good friend, Judy. I was happily munching on one while watching a cooking show where the chef broke up a bar of chocolate over the top of the brownies before he baked them. Brilliant idea!
I’m using as a starting off point the deeply rich and delicious Cocoa Brownie 2.0 recipe from Alton Brown. I did make a few adjustments to eliminate some of the fussiness but the intense cocoa plus the dark chocolate peppermint bark bar makes for some marvelously decadent brownies.
Peppermint Bark Brownies
4 large eggs
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 cup cocoa powder (not Dutch process)
1/4 cup all-purpose flour
1/2 teaspoon salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract
3 ounce bar Peppermint Bark with Dark Chocolate
Preheat the oven to 300 degrees F. Butter an 8-inch square baking pan.
Beat the eggs at medium speed in the mixer until fluffy and light yellow, 2 to 3 minutes.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt. Drop the mixer speed to low and slowly introduce the sugar mixture. Follow with the butter and vanilla. Continue mixing until everything is well incorporated. Pour the batter into the prepared pan. Break up the bar of chocolate into small pieces and scatter over the top of the brownies.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven for 25 to 35 minutes or until a toothpick inserted in the middle comes out just a little sticky.
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling.
Cut the brownies into pieces and move to a rack to cool completely.