Melt-in-Your-Mouth High Altitude Peppermint Bark Brownies

I’ve been playing with brownie recipes lately, seeking a deeply chocolatey, slightly chewier alternative to my classic High Altitude Brownies. There is such a thing as a brownie mood, you see, and we must have choices. After achieving the flavor and texture I wanted – rich and silky with a slight chew and a shiny, crackly crust – I decided to dress them up for the holidays with one of my favorite holiday flavor combinations (see also: Dark Chocolate Peppermint Shortbread Cookies). And, whoa. I’m fairly certain I’ll be making these High Altitude Peppermint Bark Brownies on repeat this season.

That’s mostly because they’re not only decadently delicious and festive, but super easy. No mixer or fancy equipment required; in fact, they’re made in a single bowl with a whisk and a rubber spatula. Where you should maybe consider getting fancy is in your choice of chocolate (three types!), because leveling up makes a difference here. Get the best cocoa powder, dark chocolate, and peppermint bark you can find.

Peppermint bark tends to split into minty white and dark chocolate shards when you chop it, which is just fine by me because I think it’s delightful to get little bites of each. Unlike peppermint extract, which can be overwhelmingly toothpaste-y, the bark adds a perfectly delicate, vanilla-tinged minty flavor to the brownies.

I used Ghirardelli milk chocolate peppermint bark squares in this batch (tip: 15 squares = 6 oz). Dark chocolate peppermint bark is equally amazing.

Make sure you grease and line your pan very well, because these will stick otherwise. Cut your parchment several inches longer than usual to ensure you’ll have extra to hang over all four sides of your pan. This, trust me, is key to getting them out of the pan later.

I also like to sprinkle a little crushed peppermint on top for a wee bit of festive flair, and to give folks a hint about what’s inside.

Make sure you bake these fully, until your cake tester comes out clean. I’ve taken batches out a bit too early, and they’re still delicious, but more on the fudgy side. The essential thing – and the very worst part of this recipe – is letting the brownies cool for a really long time. Hours! I know. I’m sorry. You might forgive me once you try them, though.

Can you even? I hope you love them as much as I do.

High Altitude Peppermint Bark Brownies

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• Author: Butter & Air
• Prep Time: 25 mins
• Cook Time: 35 mins
• Total Time: 1 hour, plus cooling
• Yield: 24 two-inch brownies 1x

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Description

Thick, velvety, and studded with creamy bits of peppermint bark, these deeply chocolatey treats are a festive offering for your dessert table or holiday cookie exchange. 

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Ingredients

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• 1/3 cup Dutch-processed cocoa powder, such as Droste*
• 1/2 cup plus 2 TB boiling water
• 1/3 cup finely chopped bittersweet or semi-sweet chocolate*
• 4 TB unsalted butter, melted
• 1/2 cup plus 2 TB neutral-tasting oil, such as avocado or canola
• 3 large eggs plus one egg yolk, at room temperature
• 2 tsp vanilla extract (not imitation)
• 2 1/4 cups granulated sugar
• 2 cups all-purpose flour
• 1 tsp kosher salt
• 6 oz chopped peppermint bark
• crushed peppermint, for garnishing (optional)

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Instructions

1. Preheat oven to 350 degrees. Grease a 9×13″ pan with butter or cooking spray and line with parchment paper, making sure there is overhang on all 4 sides to assist with removing the brownies. Butter the parchment paper.
2. In a medium bowl, whisk together the cocoa and boiling water until smooth. Add the chopped bittersweet or semi-sweet chocolate and mix until melted. Stir in the melted butter and oil until the mixture is smooth and all ingredients are incorporated.
3. Add eggs, egg yolk, and vanilla and whisk until thoroughly combined, then stir in the sugar.
4. Add flour and salt and stir into the chocolate mixture until thoroughly incorporated.
5. Stir in chopped peppermint bark.
6. Pour/scrape batter into the prepared pan, smoothing the top. If desired, sprinkle crushed peppermint candy on top.
7. Bake at 350 degrees for 35-40 minutes or until a toothpick or cake tester comes out clean. Underbaking will result in fudgier brownies.
8. Remove pan from oven and transfer to a baking rack to cool for 1-2 hours. Don’t be tempted to cut the brownies earlier; the long cooling period is essential to a crumble-free texture and a firm bite.
9. Once cool, lift the brownies from the pan using the parchment overhang (this is more easily done with two people if you have an extra set of hands around). If there is any residual warmth, allow the brownies to continue to rest until completely cool.
10. Using a sharp knife, cut the brownies into your 24 two-inch brownies portions.

The brownies freeze beautifully – once cut, wrap them individually and stack in a plastic freezer bag. They defrost quickly and retain a perfect texture for up to three weeks. 

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Notes

… Dutch-processed cocoa has a richer, deeper chocolate flavor than natural cocoa (like Hershey’s). If you cannot find Dutch-processed, natural will work fine as well.

… Use the best quality chocolate you can find here – it makes a difference!

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