Peppermint bark brownies

 

zomgwow. Rebe and I are dying over these brownies. It's definitely the peppermint layer, it's so light and airy and delicious. I cannot recommend these enough. So perfect for the holidays.

Apologies for being on a brownie kick, they're just SO AWESOME.

For the brownie bit:

8 Tablespoons (4 ounces) unsalted butter
2 ounces unsweetened chocolate, chopped
2 extra large eggs
1 cup granulated sugar
1/2 cup unbleached all-purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/4 teaspoon espresso powder
1/4 teaspoon kosher salt
1/2 cup semisweet chocolate chips

For the peppermint layer:

2 cups confectioners' sugar
8 Tablespoons unsalted butter at room temperature
2 Tablespoons whole milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract

For the chocolate layer:

4 ounces semisweet chocolate
2 Tablespoons unsalted butter
2 candy canes, crushed

IT'S SO BEAUTIFUL

Preheat the oven to 350ºF. Line an 8x8-inch baking pan with parchment paper leaving overhang for easy removal; lightly spray with non-stick baking spray. In a bowl set over a pan of simmering water or in the microwave, melt the butter and chocolate; set aside. In a medium bowl beat the eggs and sugar with a hand-held mixer until light and fluffy, about 3-5 minutes. Add the flour, extracts, espresso powder, and salt. Add the melted chocolate mixture and stir just until blended. Pour the mixture into the prepared pan and sprinkle the top with the chocolate chips. Bake until a toothpick inserted in the center comes out with moist crumbs, about 25 minutes. Transfer to a wire rack to cool completely.

Meanwhile, in a medium bowl, beat together the confectioners' sugar, butter, milk, and extracts until smooth and creamy using a hand-held mixer. Spread the mixture over the cooled brownies and chill in the refrigerator until set, about 1 hour.

One the peppermint layer and brownies are cooled, start with the chocolate layer. In a bowl set over a pan of simmering water or in the microwave, melt the butter and chocolate; cool slightly. Pour the chocolate over the peppermint layer and sprinkle with the crushed candy canes. Chill in the refrigerator until set, about 1 hour. Cut into 20 squares. Serve the brownies chilled or at room temperature. Enjoy!

Recipe from The Galley Gourmet