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Ghirardelli Peppermint Bark Brownies
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Fudgy holiday treat combining dark chocolate and peppermint bark.
Ingredients:
  • Cooking spray
  • 10 tablespoons unsalted butter, cut into pieces
  • 1.6666667461395 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided
  • 1 cup granulated sugar
  • 0.25 cup Ghirardelli 100% Unsweetened Ground Cocoa
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 2 (3.5 ounce) Ghirardelli Peppermint Bark with Dark Chocolate bars, coarsely chopped, divided
  • 0.25 cup heavy cream
Instructions:
  • Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving an overhang on the sides; lightly grease with cooking spray.
  • In a microwave-safe bowl, combine butter and 1 1/3 cups chocolate baking chips. Microwave on medium (50% power) for 2 minutes, stirring every 30 seconds until melted and smooth. Whisk in sugar until grainy, then add eggs and vanilla and whisk until smooth.
  • Combine cocoa, flour, baking powder, and salt in a separate bowl and whisk together. Add the flour mixture to the chocolate mixture and mix until just combined. Gently fold in half of the peppermint bark. Transfer the mixture to the prepared pan and smooth the top.
  • Bake for 25 to 30 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out with a few crumbs. Cool on a wire rack for 30 minutes, then lift brownies from the pan using parchment paper handles and transfer to a cooling rack to cool completely.
  • Place a cooling rack on a rimmed baking sheet. Put the remaining 1/3 cup of chocolate baking chips in a medium glass bowl. Heat cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming (2 to 3 minutes). Take it off the heat and pour it over the chocolate chips. Allow it to sit for 2 minutes, then whisk until smooth.
  • Spread the peppermint bark mixture over the brownies with a small offset spatula, ensuring it reaches the edges. Sprinkle the remaining peppermint bark on top evenly. Allow the glaze to set by letting it stand at room temperature or refrigerating before serving.

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