Peppermint Brownies with White Chocolate Peppermint Bark

Ingredients:

For the Peppermint Brownies:

• 4 ounces unsweetened chocolate, chopped
• 12 tablespoons unsalted butter
• 14 ounces sweetened condensed milk
• ½ cup granulated sugar
• ¼ cup packed dark brown sugar
• 1½ teaspoons vanilla extract
• ¾ teaspoon peppermint extract (adjust for preference)
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ½ teaspoon salt
• ⅓ cup Andes chocolate mints, chopped (optional)

For the White Chocolate Peppermint Bark:

• 11 ounces white chocolate, chopped
• 1 ¼ teaspoons refined coconut oil (or shortening/neutral vegetable oil)
• Chopped peppermint candy or candy canes for topping

Instructions:

1. Peppermint Brownies:
   • Grease an 8×8 square baking pan, line with parchment paper, leaving an overhang on two opposite sides, and butter the parchment.
   • In a saucepan, melt butter and condensed milk over medium heat, stirring often. Once butter has melted, remove from heat.
   • Stir in chopped unsweetened chocolate until fully melted. Allow to cool slightly.
   • Preheat the oven to 350°F.
   • Using an electric or handheld mixer, combine sugars, eggs, egg yolk, vanilla, and peppermint extracts and beat for 3 minutes.
   • Gradually mix in the butter-chocolate mixture. Sift and fold in the cocoa powder, salt, and flour. Stir in the Andes chocolate mints if desired. Mix until just combined.
   • Transfer batter to the prepared pan. Bake for 25-30 minutes. Once baked, cool completely in the pan.
2. White Chocolate Peppermint Bark:
   • In a microwave-safe bowl, combine white chocolate and coconut oil (or preferred alternative).
   • Microwave in 20-second intervals, stirring between each interval, until chocolate is fully melted.
   • Spread the melted chocolate evenly over the cooled brownies. Sprinkle with crushed peppermint candies or candy canes.
   • Refrigerate for 30 minutes to an hour until the bark has set.
   • Using the parchment paper overhangs, lift out the brownies and cut into squares.

Notes:

• Adjust peppermint extract as per taste preference.
• Coconut oil helps in smoothing the chocolate, but you can use shortening or a neutral vegetable oil as an alternative.
• Store the brownies in an airtight container at room temperature for up to 4 days.

Enjoy these festive and rich peppermint brownies, a perfect treat for the holiday season or any occasion where you crave a delightful mint-chocolate combo!