Peppermint Bark Brownies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 70 5 ounces dark or bittersweet chocolate
  • 1/4 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1/3 cup Dark or dutch processed cocoa, powder
  • 1 cup Granulated sugar
  • 1/4 tsp Peppermint extract
  • 1/4 tsp Salt
  • 3/4 tsp Vanilla extract
  • 1 1/2 tbsp Vegetable shortening
  • 6 oz White chocolate, good quality

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 3 Candy canes, coarsely chopped or crushed (about 1/2 cup

Found on loveandoliveoil.com

Ingredients

• 1/4 cup all-purpose flour
• 1/3 cup dark or dutch processed cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 5 ounces dark or bittersweet chocolate (70-75%), chopped
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1 cup granulated sugar
• 2 large eggs, at room temperature, lightly beaten
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 6 ounces good quality white chocolate, chopped
• 1 1/2 tablespoons vegetable shortening
• 3 to 4 candy canes, coarsely chopped or crushed (about 1/2 cup)

Directions

• Preheat oven to 350ºF. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges. Sift together flour, cocoa, baking powder, and salt in a small bowl and set aside. Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Stir until smooth, then remove from heat. Whisk in sugar and stir until mostly dissolved and mixture has cooled slightly. Whisk in eggs, vanilla, and peppermint extract until just combined (do not overmix). Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. Pour into prepared pan. Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean. Transfer pan to a wire rack and allow to cool completely. Gently melt white chocolate and shortening together in a double boiler or in short bursts in the microwave on low power (white chocolate is very fragile and so you want to be sure you melt it very gently; be patient, rushing is the quickest way to ruin it). Remove from heat before it is completely melted; the residual heat will be enough to completely melt it. Pour over brownies, spreading into a thin, even layer. Sprinkle with candy cane pieces. Chill until set, at least 30 minutes, or preferably overnight (these brownies are at their best and fudgiest when chilled in the refrigerator overnight). Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan. Using a large sharp knife, cut into 9 squares, then diagonally in half into triangles. Brownies will keep, covered in the refrigerator, for up to 5 days.