Peppermint Bark Brownies

These brownies bake up dense and fudgy, then get a holiday finish of white chocolate and peppermint candy for a layered chocolate-mint bite. The topping sets into a clean, snappy shell that contrasts with the soft crumb beneath.

By Julienne

Cook time: 30 minutes

Servings: 8

Ingredients

• 113 g unsalted butter cut into pieces
• 200 g granulated sugar
• 30 ml water hot
• 2 count large eggs room temperature
• 5 ml vanilla extract
• 95 g all-purpose flour sifted
• 45 g unsweetened cocoa powder natural or Dutch-process
• 3 g fine salt
• 140 g white chocolate chips
• 35 g peppermint candies crushed

Instructions

1. Heat the oven to 175°C. Line a 23 x 33 cm baking pan with parchment, leaving overhang on two sides. The oven is fully preheated and the pan is lined.
2. In a medium saucepan over low heat, melt the butter with the sugar and hot water, stirring until smooth and glossy. Remove from the heat. The mixture is smooth and the sugar is mostly dissolved.
3. Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour, cocoa powder, and salt just until no dry streaks remain. The batter is thick, dark, and evenly mixed without visible flour.
4. Spread the batter evenly in the prepared pan and bake for 28 to 32 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs, not wet batter. The center is just set and the top looks matte and crackled.
5. Cool the brownies in the pan for 15 minutes, then lift them out onto a rack. Melt the white chocolate gently until smooth, then spread it over the surface in a thin even layer. The brownies are warm but not hot, and the white chocolate forms an even coating.
6. Sprinkle the crushed peppermint candies over the white chocolate before it sets. Let cool completely, then slice into 8 squares. The topping is set and the brownies cut cleanly.