Unwrap, chop, whatever you need to do for the particular brand of peppermint bark you’ve chosen.Īt the 15 minute mark, remove the pan from the oven and top the batter evenly with peppermint bark side by side in the pan. While the batter is baking, prepare peppermint bark to add to the brownies. When the flour is completely combined and mixed through, pour the batter into a greased 8″x8″ baking pan.īake for about 15 minutes. In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined.
In double boiler over hot water, melt chocolate and butter. Once the butter-chocolate mixture is completely combined with the sugar and eggs, add the dry ingredients in increments, on low speed. Spray 9' square baking pan with cooking spray dust with flour, tapping out excess. When light and fluffy, add vanilla extract and mix again.Īdd butter-chocolate mixture slowly, mixing on low speed as you do. In a the bowl of a stand mixer or a large bowl, beat brown sugar and eggs together on medium speed. Microwave for 30 seconds at a time, until butter and most of the chips are melted. In a glass measuring cup, place butter and chocolate chips. Use a whisk to evenly mix and aerate the dry mixture. In a small bowl, combine flour, baking powder and kosher salt. Spray an 8″x8″ baking pan with cooking spray. (I used Ghirardelli Squares, but you can use any brand of peppermint bark you choose.) Directions Makes one 8 x 8 tray of brownies Ingredientsġ/4 cup semisweet or dark chocolate chipsĮnough peppermint bark to cover the 8×8 tray. Last Updated on: SeptemIt is no secret that the Ghirardelli brownie mix recipe is the pinnacle of all boxed brownie mixes.
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