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.

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.

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.

Step 5

Spray an 8x8 pan with cooking spray. Pour the brownie batter into the greased pan. Smooth it flat with a spatula.

Step 5

Unwrap the Ghirardelli bark and, using a sharp knife, cut it into smaller pieces. Smash up some peppermint candy with a mallet.

Step 6

Add the chopped peppermint bark to the brownie batter, sprinkling it evenly over the top.

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.

Step 8

Remove from oven and immediately top with crushed candy cane pieces, sprinkling evenly over the brownies.

Step 9

Let cool before cutting. Enjoy!