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Ghirardelli Chocolate Brownies with Peppermint Bark

Ghirardelli Chocolate Brownies with Peppermint Bark

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Ghirardelli(R)

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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.
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Reviews

caitheartsu
42

caitheartsu

12/1/2011

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!

dai23i3
38

dai23i3

12/20/2011

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

PressureCooker
30

PressureCooker

12/17/2011

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.

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