Hot Cocoa Peppermint Bark Brownies
Fudge-y, super chocolatey, and decked for the holidays with peppermint, these brownies are one festive treat.
Ingredients
– Salted butter – Extra virgin olive oil – White granulated sugar – Ghirardelli double chocolate hot cocoa mix – Vanilla extract – Eggs – All-purpose flour – Unsweetened cocoa powder – Ghirardelli peppermint bark – Peppermint candy or candy canes
Step 1
Preheat oven to 350 degrees Fahrenheit. Add butter to a saucepan and melt over medium-low heat. When fully melted, remove from heat.
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Step 2
Pour hot melted butter, olive oil, and sugar into a medium-sized bowl. Whisk for one minute, or until completely combined.
Step 3
Add eggs and vanilla to the bowl and whisk for another minute.
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Step 4
Add dry ingredients (flour, Ghirardelli hot cocoa mix, and cocoa powder) to the bowl. Fold the dry ingredients into the wet ingredients until just combined.
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Step 5
Spray an 8x8 pan with cooking spray. Pour the brownie batter into the greased pan. Smooth it flat with a spatula.
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Step 5
Unwrap the Ghirardelli bark and, using a sharp knife, cut it into smaller pieces. Smash up some peppermint candy with a mallet.
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Step 6
Add the chopped peppermint bark to the brownie batter, sprinkling it evenly over the top.
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Step 7
Bake for 22-24 minutes. I’ve baked these in my regular oven and in my Ninja Foodi and right around the 23-minute mark is about perfect.
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Step 8
Remove from oven and immediately top with crushed candy cane pieces, sprinkling evenly over the brownies.
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Step 9
Let cool before cutting. Enjoy!
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