Peppermint Bark Brownies

Peppermint Bark Brownies

I know this recipe is a bit out of my norm, but it's the holiday season and I love this time of year. I've been making these peppermint bark brownies for the last couple of years. As soon as Thanksgiving is over, I usually have a batch or two of these lying around - one batch for me and the other to take to parties.

These brownies are super moist (almost like a fudge) but, I promise they are not as sweet as they look. I think they are perfect bites of fudge-y, minty goodness.

Hope everyone is enjoying the holiday season! Eat lots and be merry!

Ingredients:

¾ cup of flour
1 cup of sugar
¼ cup of unsweetened cocoa
¼ tsp of salt
2 small eggs
1 tsp of vanilla
½ cup of melted butter
½ cup of bittersweet chocolate
1 cup of white chocolate chips
15 mini candy canes, smashed

Directions:

1. Sift together your dry ingredients in a mixing bowl.

2. Add the eggs, vanilla and melted butter.

3. Smooth out brownie batter in a parchment lined 9x9 baking pan.

4. Bake the brownies in a preheated oven at 350°F/177°C for 20 to 22 minutes.

5. While the brownies are baking, slowly melt the white chocolate over hot water or double boiler. Crush the candy canes and set aside.

6. Carefully remove the brownies from the oven when done. While it's still hot, spread the melted chocolate and sprinkle the crushed candy canes over the top. Refrigerate until the white chocolate has set. Cut up the brownies and enjoy! Happy Holidays!

Notes:

This recipe is for super moist brownies. While I like to indulge in sweets every now and then, I still gravitate towards the subtle sweetness. I use bittersweet chocolate chips but feel free to use semisweet or milk chocolate chips.

If you're reading this and feel so inclined, let me know if you would like to see more recipes that aren't Asian based. Thank you!

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