![]() ![]() These peppermint bark brownies are super rich, very moist–almost fudgy when chilled and gooey at room temperature–and the perfect marriage of chocolate and mint I sprinkled a touch of grey sea salt over the top of the batter before baking, just for a little bit of salty sizzle in every bite or two.I added Ghirardelli Peppermint Bark (the dark chocolate kind, but you can use your favorite or even homemade bark) to the batter and melted some on top during the last 5 minutes of baking.If you have peppermint extract, you may need to use more, but for the more concentrated oil, I found 6 drops to be my sweet spot. I added 6 drops of LorAnn Peppermint Oil to the batter.To Nick’s base recipe, here are the changes I made: Enter Ghirardelli Peppermint Bark Brownies! Changes Then lo and behold, a friend said she was making the Supernatural Brownies, and I was all “Hey, I have that book!” and a plan was born. I had some store bought peppermint bark, and I had been seeking inspiration for how to use it. Credit Where Credit Is Dueįor this recipe, I turned to Nick Malgieri’s wonderful book Chocolate: From Simple Cookies to Extravagant Showstoppers to use his “Supernatural Brownies” as the base for my chocolate peppermint extravaganza. Both are so good, and no churn is so easy to make, too. I have two no-churn ice creams that fit the bill: Andes Mint Chip Ice Cream and Junior Mint Ice Cream. I am also a fan of the 1-2 punch of chocolate and mint in ice cream as well. You’ll find that pairing in my rich and fudgy chocolate peppermint crinkle cookies and in my peppermint brownie bark. As I said at the beginning, I turn to mint and chocolate for a classic Christmas flavor combination.
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