Peppermint Bark Brownies
Inspired by techniques from Serious Eats.
Fudgy chocolate brownies topped with peppermint white chocolate and crushed candy canes.
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Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 205 kcal |
| Protein | 2.5 g |
| Carbohydrate | 24 g |
| of which sugars | 17.8 g |
| of which free sugars | 17.7 g |
| Fat | 11.3 g |
| of which saturates | 6.8 g |
| Fibre | 1 g |
| Salt | 0.14 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 115 g unsalted butter
- 85 g unsweetened (100%) chocolate, chopped
- 200 g caster sugar
- 2 large eggs, at room temperature
- 80 g plain flour
- 1.5 g fine sea salt or table salt about ¼ tsp
Bark
- 100 g white chocolate, chopped
- ¼ tsp peppermint or 2 drops food-grade peppermint oil
- 40 g peppermint candy canes, crushed
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin.
- 2
Batter. Melt the butter and unsweetened chocolate in a small pan over low heat, stirring, then take it off the heat and stir in the sugar. Beat in the eggs one at a time and stir in the flour and salt.
- 3
Bake. Spread in the tin and bake about 25 min, until the top is dry but the centre is still fudgy; a cocktail stick should come out with moist crumbs. Cool completely.
- 4
Bark. Melt the white chocolate gently, stir in the peppermint flavouring and spread it over the cold brownie. Scatter the crushed candy canes over at once.
- 5
Set. Leave about 1 h until the white chocolate sets, then cut into 16 with a hot knife.
Storage
Keep in an airtight box in a cool place for up to 4 days; the candy softens in the fridge.
