GHIRARDELLI PEPPERMINT BARK BROWNIES
A festive version of your classic brownie marrying rich chocolate taste with the unmistakable holiday flavors of peppermint.
Provided by Ghirardelli
Categories Trusted Brands: Recipes and Tips Ghirardelli®
Time 1h30m
Yield 9
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 570.1 calories, Carbohydrate 56.7 g, Cholesterol 105 mg, Fat 38.1 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 22.3 g, Sodium 193.6 mg, Sugar 34.5 g
GHIRARDELLI PEPPERMINT BROWNIES
I get requests every year for these Brownies at Xmas. Ghirardelli knocked Brownies out of the park with this recipe! Instead of using the double boiler method, I use my microwave to melt the chocolate and butter.
Provided by Kerena
Categories Dessert
Time 55m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Spray 9" square pan with cooking spray; dust with flour tapping out excess. In double boiler over hot water, melt chocolate and butter. Cool to room temperature.
- In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan.
- Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange mint squares on top in one layer; place brownies in overn 1 minute.
- Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. Cool completely and cut into 16 squares.
Nutrition Facts : Calories 277.1, Fat 16.2, SaturatedFat 9.9, Cholesterol 65.4, Sodium 53.4, Carbohydrate 33.2, Fiber 1.4, Sugar 25.1, Protein 3
GHIRARDELLI® PEPPERMINT BROWNIES
These easy to prepare brownies are perfect for the season and are the perfect combination of rich chocolate and intense peppermint.
Provided by Allrecipes Member
Time 1h20m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
- In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
- In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
- Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.
Nutrition Facts : Calories 324.4 calories, Carbohydrate 40.1 g, Cholesterol 65.4 mg, Fat 18.8 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 11.2 g, Sodium 51.5 mg, Sugar 30.8 g
PEPPERMINT BROWNIES
My sister-in-law brought these for Christmas and I have made them many times since. I have yet to bring these somewhere & not have to give out the recipe. They are my kids favorite brownie recipe & if you like peppermint flavor, you will love these!
Provided by Darcys Diner
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Bake brownies according to package directions in a 9 x 13" pan. Cool. Blend sugar, milk, peppermint extract and 4 tbsp butter until smooth; spread over cooled brownies. Melt chocolate and 3 tbsp butter in microwave (do not overcook, just until melted. I do 12 seconds at a time, stir, 10 more seconds, etc). When chocolate is melted, stir and spread over the peppermint icing. Sprinkle with crushed candy canes if you choose. When chocolate is set, cut into squares.
GHIRARDELLI CLASSIC BROWNIES
Straight from the back of the Ghirardelli bar, these are chocolatey goodness. Fantastic warm from the oven and served with vanilla bean ice cream.
Provided by skat5762
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees.
- Butter and flour 8X8 pan.
- In a heavy 1 1/2 saucepan, melt chocolate and butter over low heat, stirring until smooth.
- Remove pan from heat and let cool to room temperature.
- Stir in brown sugar and vanilla.
- Add eggs, mixing well.
- In bowl, sift together flour, baking powder and salt.
- Slowly fold into chocolate mixture; mix well.
- Stir in chips.
- Pour batter into prepared pan.
- Bake for 25-30 minutes.
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