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Peppermint Bark Brownies
Peppermint Bark Brownies
Peppermint Bark Brownies cover
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Peppermint Bark Brownies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Brownies

1
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Preheat the oven to 350 degrees F.
2
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Spray a 9 inch square pan with Baker’s Joy Non-Stick Baking Spray and line with parchment paper.
3
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In a small bowl, add the Crisco All-Vegetable Shortening and chocolate. Heat in the microwave in 30 second increments until fully melted. Set aside.
4
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In a large bowl, add the sugars, eggs, salt, vanilla, and peppermint extract. Using an electric hand mixer, beat on high speed for about 3-4 minutes until the mixture is pale in color and has doubled in size.
5
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While mixing on low speed, slowly pour in the Crisco, chocolate mixture and mix until fully combined.
6
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Then, add the flour and cocoa powders, and mix on low speed until fully combined.
7
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Scrape down the bowl with a rubber spatula, then transfer the brownie batter into the prepared pan and smooth out the top with an offset spatula.
8
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Bake the brownies for about 30 minutes or until shiny & crackly on top and a toothpick inserted comes out clean.
9
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Allow the brownies to cool completely before adding the bark topping.

Peppermint Bark Topping

1
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In a medium bowl, add the dark chocolate, 1 tablespoon Crisco All-Vegetable Shortening, and ½ teaspoon peppermint extract. Heat in the microwave in 30 second increments until fully melted. Set aside.
2
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In a separate medium bowl, add the white chocolate, 1 tablespoon Crisco All-Vegetable Shortening, and ½ teaspoon peppermint extract. Heat in the microwave in 30 second increments until fully melted.
3
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Pour the chocolate mixtures onto the cooled brownies in small pools, alternating between the two. Use a toothpick to swirl them together, then top with crushed candy cane pieces.
4
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Place the brownies in the fridge to set, then cut into squares and enjoy!

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Tips & Tricks (5)

  • Bloom Your Cocoa Powder 🫘
    Whisk your Dutch-process and black cocoa powders with hot melted shortening before adding wet ingredients to intensify chocolate flavor and eliminate raw cocoa taste.
  • Temper Your Chocolate Bark 🍫
    Melt white and dark chocolate separately using the double-boiler method and cool slightly before spreading to achieve a glossy finish and proper snap when set.
  • Crush Candy Canes Fresh 🍭
    Pulse candy canes in a food processor just before topping to prevent them from absorbing moisture and becoming sticky; reserve the finest pieces for garnish.
  • Don't Overmix the Batter 🥣
    Fold dry ingredients gently into wet ingredients just until combined to maintain a fudgy texture; overmixing develops gluten and creates dense, cake-like brownies instead.
  • Extract Balance Is Key 🌿
    Use peppermint extract sparingly (¼ to ½ teaspoon) as it's potent; taste the batter and add gradually to avoid overpowering the chocolate with medicinal flavors.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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