Peppermint Bark Brownies

makes one 8 x 8 tray of brownies

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt

1/2 cup butter (1 stick)
1/4 cup semisweet or dark chocolate chips
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Enough peppermint bark to cover the 8×8 tray. (I used Ghirardelli Squares, but you can use any brand of peppermint bark you choose.)

Directions

Preheat the oven to 350°F. Spray an 8″x8″ baking pan with cooking spray.

In a small bowl, combine flour, baking powder and kosher salt. Use a whisk to evenly mix and aerate the dry mixture. Set aside.

In a glass measuring cup, place butter and chocolate chips. Microwave for 30 seconds at a time, until butter and most of the chips are melted. Stir after each heating.

In a the bowl of a stand mixer or a large bowl, beat brown sugar and eggs together on medium speed. When light and fluffy, add vanilla extract and mix again.

Add butter-chocolate mixture slowly, mixing on low speed as you do.

Once the butter-chocolate mixture is completely combined with the sugar and eggs, add the dry ingredients in increments, on low speed.

When the flour is completely combined and mixed through, pour the batter into a greased 8″x8″ baking pan.

Bake for about 15 minutes. While the batter is baking, prepare peppermint bark to add to the brownies. Unwrap, chop, whatever you need to do for the particular brand of peppermint bark you’ve chosen.

At the 15 minute mark, remove the pan from the oven and top the batter evenly with peppermint bark side by side in the pan. Cover the batter entirely.

Place the pan back in the oven for 5-7 minutes, until the peppermint bark is lightly melted and the brownies have finished cooking through.

Allow to cool, then slice and serve.