Dark Chocolate Peppermint Brownies
Yield: 16 brownies
  • 1 batch brownie batter
  • 1 teaspoon peppermint extract
  • 6-8 squares peppermint bark, broken into chunks
  • 3 candy canes, crushed
  1. Preheat the oven to 350 degrees F. Grease an 8x8” brownie pan and set aside. If you want thin brownies like mine then use a 9x13” pan instead with the same amount of brownie batter. This will give you 32 brownies instead of 16.
  2. Add the peppermint extract to the prepared brownie batter then pour into the prepared pan. Bake according to the package instructions, being sure not to overbake as brownies will continue to cook once you remove them from the oven. I usually pull mine out 3-5 minutes before the package’s minimum baking time.
  3. As soon as the brownies are out of the oven, run a knife around the edges then evenly top with the chunks of peppermint bark before covering the pan with tin foil so the chocolate can melt.
  4. After a few minutes, remove the tin foil then carefully spread the melty peppermint bark with a spatula in an even layer on top of the brownies. Sprinkle the crushed candy canes over the top then refrigerate until the chocolate has hardened. Cut and serve.
I highly recommend using 1 package of Ghiradelli Triple Chocolate Brownie Mix to make these.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/12/19/dark-chocolate-peppermint-brownies/