Peppermint Bark Brownies

Let’s just say I used to be a slut for white chocolate growing up…so it should be no surprise that now, being an avid dark chocolate fan, Peppermint Bark is one of my favorite treats during the holiday.

To no surprise, peppermint bark is probably the easiest holiday vice to make. I decided to add a couple more steps because during quarantine we have NOTHING but time, right?

This “peppermint bark” is layered on top of fudgy, olive oil brownies. Why olive oil you ask? It’s gives the same moisture that butter provides in a typical brownie recipe, while also making the brownie inherently dairy-free (if need be, use dairy-free white chocolate). It also adds an extra depth of flavor and a slight savoriness that balances the overload of sweetness layered on top.

I’m positive that this heightened peppermint bark will be the star of the holiday dessert table. Now melt some white chocolate, smash some peppermints and enjoy!

Peppermint Bark Brownies

Yields: 9 servings

Time: 40-50 minutes + 2 hour (minimum) chill time

INGREDIENTS

• 3/4 cup all-purpose flour

• 1/3 cup cocoa powder

• 1/4 cup confectioners sugar

• 1 teaspoon kosher salt

• 1 teaspoon cornstarch (helps with “fudge factor”)

• 1-1/4 cup white granulated sugar

• 1/2 cup olive oil (can sub for butter if you prefer)

• 2 teaspoons vanilla extract

• 2 flax eggs

• 2 tbsp milk of choice

• 4 oz dark chocolate chunks, melted

  {Bark Toppings}

• 6 oz white chocolate, melted

• 2 oz dark chocolate, melted

• 1/4 cup peppermint candies, crushed

DIRECTIONS

To make the brownies:

1. Preheat your oven to 350F and prepare a 9x9 baking dish by lightly greasing it and lining it with parchment paper

2. In a large bowl, sift together the flour, cocoa powder, and confectioners’ sugar. Add the kosher salt and cornstarch, then whisk together until incorporated. Set said

3. In a medium bowl, whisk together the sugar and olive oil until well incorporated. I’m using olive oil instead of butter (but you can sub the olive oil with butter if you’d like).

4. Add the vanilla, eggs, and  milk until incorporated. Stir in the melted dark chocolate

5. Fold the dry mixture into the wet, a bit at a time, until just incorporated.

6. Pour the batter into your prepared baking dish. Bake at 350F for 30-35 minutes. Let cool slightly

To make the “bark”:

1. Pour the melted white chocolate over the brownies while still in the baking dish. Drizzle melted dark chocolate over the white chocolate layer. Sprinkle crushed candy canes over the chocolate.

2. Place in the fridge to cool/set for about 2 hours (minimum). When prepared to serve, remove from the refrigerator 30 minutes prior.

3. Slice and serve with a scoop of vanilla ice cream.

4. Dive in!

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Notes

Flax Egg

1. To make the (1) flax egg: Mix together 1 tablespoon of flax meal with 3 tablespoons of lukewarm water. Stir and set aside for 15 minutes until gelatinous.

To Store The Brownies

1. To store, place in an airtight container in a cool, dark space for up to 3 days. I prefer to chill mine in the fridge. Freeze for up to 3 months.