Ghirardelli Chocolate Brownies with Peppermint Bark Recipe - Allrecipes.com
Ghirardelli Chocolate Brownies with Peppermint Bark Recipe
  • READY IN hrs

Ghirardelli Chocolate Brownies with Peppermint Bark

Recipe by  

"With a layer of peppermint bark pieces in the middle, and a swirl of melted peppermint bark on top, these delicious fudgy brownies add a festive touch to your holiday dessert."

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Ingredients Edit and Save

Original recipe makes 18 brownies Change Servings

Directions

  1. Preheat oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and grease with pan spray.
  2. In a medium saucepan, bring 2 inches of water to a gentle simmer. Put the 60% chips and butter in a heatproof bowl and set it over (but not touching) the simmering water. Stir the mixture with a rubber spatula until the butter is melted and both ingredients are completely combined. Turn off the heat and leave the bowl over the warm water.
  3. Sift together the flour and baking powder and set aside. In a large bowl whisk together eggs, salt, sugar and vanilla. Add the egg mixture to the chocolate mixture and whisk together gently. With a spatula, fold in the flour. Immediately pour 1/2 the mixture into the prepared baking pan and spread it evenly. Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly.
  4. Bake for 15-20 minutes. The center should be fudgy but not dry. Remove from the oven and cool for 10 minutes. Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute. Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate. Refrigerate for 1 hour. Trim the 4 edges of the brownies by 1/4 inch. And cut into 18 squares.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2011

These were so delicious! Instead of making them in a 13x9 pan, I put them in a mini muffin pan to make individual servings (24 servings). They still baked for ~20 minutes and were perfect and gooey in the middle. I would highly recommend these for a holiday treat!

 
Most Helpful Critical Review
Nov 09, 2011

I made these but substituted Splenda for the sugar and they came out very weird textured. Although the flavor was very good, the texture was really off-putting -so if I try this recipe again I'm going to use regular sugar to see if it fixes the problem.

 

17 Ratings

Dec 20, 2011

If you follow the receipe as written it is wonderful!!!

 
Dec 17, 2011

To MissMarilyn88. Please don't rate a recipe unless you have made it as given. Baked goods made solely with Splenda do not turn out well - check out online the numerous comparison tests that have been done comparing various sweetening agents in baking.

 
Dec 06, 2011

I made these in mini-muffin pan without the peppermint bark on top. After cooled, I iced them with white chocolate icing and broke the remaining bark into larger pieces and pushed them vertically into the icing. The were beautiful little masterpieces and tasted WONDERFUL! Took them to a family Christmas party were they were GONE in no time. Thanks for the initial recipe and ideas! Have a feeling this will be an annual Holiday "go-to" recipe.

 
Dec 19, 2011

Once again, I have to say, when you change the recipe and it turns out bad, don't give the original a bad star rating...this goes to the person who substituted splenda and complained of the weird texture...of course! Splenda doesn't translate too every recipe. Otherwise, these were really good and different, using REAL sugar.

 
Dec 22, 2011

Except for using homemade peppermint bark, I followed the recipe exactly. These are wonderful, holiday brownies that people raved about. The peppermint bark gives the brownies a nice crunch as well as that light minty flavor. I know I will be making these again, soon.

 
Dec 26, 2011

These brownies are simply to die for delicious.

 

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Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 30.5 g
  • 10%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 20.5 g
  • 31%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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