Photo: Kate Sears; Styling: Gerri Williams for James Reps
8 tablespoons unsalted butter, cut into pieces, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
1 1/3 cups dark chocolate chips (8 oz.)
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3 1/2-oz. peppermint-bark chocolate bar, broken into rough 1-inch pieces
1/3 cup heavy cream
1/2 cup dark chocolate chips
How to Make It
Make brownies: Preheat oven to 350ºF. Butter an 8-inch square pan. Line bottom and sides with parchment; butter paper. Dust paper with cocoa, tapping out excess.
In a microwave-safe bowl, microwave butter and chocolate chips on low for 20-second intervals, stirring after each, until melted and combined, about 1 minute total. Whisk in sugar (mixture will look grainy). Whisk in eggs and vanilla, mixing until smooth.
In a separate bowl whisk together cocoa, flour, baking powder and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half of peppermint bark. Pour mixture into prepared pan; smooth top. 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. Run a sharp knife around edge of pan, then transfer brownies to rack to cool completely.
Make glaze: Place brownies on a cooling rack set over a rimmed baking sheet. Warm cream in a small pot over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and add chocolate chips. Let sit for 3 minutes, then whisk until smooth. Pour over brownies. Scatter top with remaining peppermint bark. Before serving, let stand--or refrigerate--until glaze sets.
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