Ghirardelli Peppermint Bark Brownies
Recipe information
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Cooking:
15 min.
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Servings per container:
9
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Ingredients for - Ghirardelli Peppermint Bark Brownies

1. Cooking spray -
2. Unsalted butter, cut into pieces - 10 tablespoons
3. Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips, divided - 1 ⅔ cups
4. Granulated sugar - 1 cup
5. Eggs - 3 large
6. Vanilla extract - 1 teaspoon
7. Ghirardelli 100% Unsweetened Ground Cocoa - ¼ cup
8. All-purpose flour - ½ cup
9. Baking powder - ½ teaspoon
10. Salt - ½ teaspoon
11. Ghirardelli Peppermint Bark with Dark Chocolate bars, coarsely chopped, divided - 2 (3.5 ounce)
12. Heavy cream - ¼ cup

How to cook deliciously - Ghirardelli Peppermint Bark Brownies

1. Stage

Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.

2. Stage

In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth.

3. Stage

In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top.

4. Stage

Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely.

5. Stage

Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth.

6. Stage

Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.