Recipe by Ghirardelli®
"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."
Watch video tips and tricks
1 1/2 sticks
1 1/2 cups
Ghirardelli 60% cacao chocolate chips
large eggs, at room temperature
all purpose flour, plus
all purpose flour
Ghirardelli Peppermint Bark, chopped into large chunks (for the brownies)
Ghirardelli Peppermint Bark, broken into large chunks (about 8 pieces per square) (for the finishing)
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!
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.
If you follow the receipe as written it is wonderful!!!
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.
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.
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.
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.
These brownies are simply to die for delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Ghirardelli Chocolate Brownies with Peppermint Bark
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 184
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chocolate chip cookies with some cinnamon snap.
See how to make tasty pastry cups filled with chocolate and raspberry jam.
See how to make mini pudding cakes with luscious dark chocolate.