Recipe For Peppermint Bark Brownies

Peppermint Bark Brownies A Kitchen Addiction

WEBDec 11, 2020 · Add eggs one at a time, stirring well after each addition. Stir in vanilla. Stir in cocoa powder until well blended. Add in flour, baking …

Rating: 4.4/5(27)
1. Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 inch baking dish with non-stick cooking spray.
2. In a large saucepan, melt butter over medium heat. Add in sugar and stir until sugar starts to dissolve. Remove pan from heat and allow to cool for a few minutes. Add eggs one at a time, stirring well after each addition. Stir in vanilla.
3. Stir in cocoa powder until well blended. Add in flour, baking soda and salt. Stir until combined, Pour batter into prepared baking dish.
4. Bake for 18-20 minutes or until toothpick inserted in the center comes out clean.

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Peppermint Bark Brownies Recipe Dan Langan Food …

WEBNov 24, 2020 · Melt the butter in a microwave-safe bowl and set aside. Whisk together the sugar, cocoa, flour, baking powder and salt together …

1. Preheat the oven to 325 degrees F. Spray an 8-inch square pan with baking spray, line with parchment and then lightly spray the parchment.
2. Melt the butter in a microwave-safe bowl and set aside. Whisk together the sugar, cocoa, flour, baking powder and salt together in a medium bowl until well combined. Stir in the melted butter, eggs, yolk, vanilla and water. Stir in the mini chocolate chips if using. Stir the batter vigorously until smooth and shiny, about 30 seconds. Pour the batter into the prepared pan and smooth the top.
3. Bake until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it, 42 to 44 minutes. Cool to room temperature, then refrigerate for 2 hours in the pan before cutting. Invert the pan onto a cutting board, peel off the parchment and cut the brownies into 16 squares.
4. Combine the white chocolate chips and oil in a small microwave-safe bowl and microwave for 20-second intervals, stirring well between intervals, until melted and smooth. This should take 40 to 60 seconds. Dip the bottom surface of each brownie into the melted chocolate, let any excess drip back into the bowl, and turn the brownie so the chocolate is upright. Place on a parchment-lined baking sheet and immediately sprinkle with crushed candy canes. Repeat with the remaining brownies. Store at room temperature, covered, for up to 4 days.

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