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Peppermint-Bark Brownies

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Prep time 25 mins
Bake time 30 mins
Yield

9 brownies

Ingredients

  • BROWNIES:
  • 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
  • GLAZE:
  • 1/3 cup heavy cream
  • 1/2 cup dark chocolate chips

Nutrition Information

  • calories 523
  • fat 31 g
  • satfat 19 g
  • protein 6 g
  • carbohydrate 63 g
  • fiber 4 g
  • cholesterol 103 mg
  • sodium 197 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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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