![]() vanilla extract: vanilla and chocolate love each other.I use kosher salt in the brownie batter and a flaky finishing salt on top salt: necessary to counteract any bitterness and to bring all the flavors into focus.The water in the whites makes up the bulk of the liquid in this recipe You could use all white sugar or all brown sugar, but the mix is really nice here brown sugar: for additional depth of flavor and gooeyness.granulated sugar: for sweetness and gooeyness.Or good quality chips): you don’t need to use the highest quality chocolate here, but you do want one that you’d enjoy eating plain bittersweet or semisweet chocolate (your favorite or a blend of your favorites.unsalted butter: I prefer using unsalted butter because it’s fresher and I can also better control the amount of salt in the dish.You probably own most of the ingredients already, and it is 100% okay to use Ghirardelli bittersweet chocolate chips for the chocolate in this recipe. It will still taste good, but the presentation isn’t as nice.Īs with most brownies, these guys are pretty straightforward to make. Add the chopped bark to the top of the brownies in the last few minutes of baking or the white chocolate will darken. Of course, if you like the crunchy edges or are giving these to folks who do, you don’t have to cut off the edges first. This gives the cook a little treat to snack upon while letting making the prettiest squares for gifting. Slice off the outer edges of the tray of brownies.It not only makes for easier cleanup, but it also allows you to pull the entire brownie out of the pan for easier slicing. Make sure to stir the chocolate between bursts to make sure the chocolate is melting evenly. This ensures that you won’t inadvertently burn your chocolate. Start with 1 minute at full power, and then go in bursts of 30 seconds on medium power. Warm them up, top them with peppermint ice cream, and you have the perfect holiday brownie sundae, too! Tips for Success You can serve them at room temperature for a gooey texture or chilled for a fudgy texture. Since they’re so nicely balanced, these aren’t just for kids. The addition of finishing salt to the tops really makes the flavors sparkle. The brownies are deeply, richly chocolatey.įor my palate, the mint and chocolate is perfectly balanced. These peppermint bark brownies are super rich, very moist–almost fudgy when chilled and gooey at room temperature–and the perfect marriage of chocolate and mint I sprinkled a touch of grey sea salt over the top of the batter before baking, just for a little bit of salty sizzle in every bite or two.I added Ghirardelli Peppermint Bark (the dark chocolate kind, but you can use your favorite or even homemade bark) to the batter and melted some on top during the last 5 minutes of baking.If you have peppermint extract, you may need to use more, but for the more concentrated oil, I found 6 drops to be my sweet spot. I added 6 drops of LorAnn Peppermint Oil to the batter.To Nick’s base recipe, here are the changes I made: Enter Ghirardelli Peppermint Bark Brownies! Changes Then lo and behold, a friend said she was making the Supernatural Brownies, and I was all “Hey, I have that book!” and a plan was born. I had some store bought peppermint bark, and I had been seeking inspiration for how to use it. Credit Where Credit Is Dueįor this recipe, I turned to Nick Malgieri’s wonderful book Chocolate: From Simple Cookies to Extravagant Showstoppers to use his “Supernatural Brownies” as the base for my chocolate peppermint extravaganza. Both are so good, and no churn is so easy to make, too. I have two no-churn ice creams that fit the bill: Andes Mint Chip Ice Cream and Junior Mint Ice Cream. I am also a fan of the 1-2 punch of chocolate and mint in ice cream as well. You’ll find that pairing in my rich and fudgy chocolate peppermint crinkle cookies and in my peppermint brownie bark. As I said at the beginning, I turn to mint and chocolate for a classic Christmas flavor combination.
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