6ouncesbittersweet chocolatecut into ½-inch pieces
Peppermint Bark Topping
1cupof white chocolate chips
2–3 crushed Peppermint candy canes
Instructions
Pre-heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil (let it hang over top of pan) and spray with nonstick cooking spray.
Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and let cool for 20-30 minutes.
Melt chocolate chips in the microwave in 20 second intervals, stirring between each. Stir till smooth and spread on the top of the lukewarm brownies. Sprinkle the still warm chocolate with the crushed peppermint candy canes. Let cool till the chocolate has hardened into a nice Peppermint Bark.
Using foil overhang, lift brownies from pan. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Peppermint Bark Brownies
Amount Per Serving
Calories 376Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 49mg16%
Sodium 117mg5%
Potassium 157mg4%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 38g42%
Protein 4g8%
Vitamin A 141IU3%
Vitamin C 1mg1%
Calcium 39mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.