It’s like a peppermint mocha on a plate…..

12 Dec

Happy Holidays!

I don’t know about you but I’m such a sucker for anything seasonal. It’s hard for me to walk past a Starbucks during the holidays and bypass buying a festive coffee. Have you tried the Creme Brulee Latte?? I hope you have and you what I’m talking about. It’s heaven in a red recyclable cup. If you haven’t, do your self a favor and get one. It’s worth every calorie.

One of my favorite Holiday flavor combonations is peppermint & chocolate. Yes, it makes me think of Starbucks delicious drink but it also reminds me of a favorite holiday treat. As a kid I loved brownies & peppermint ice cream. I’d ask my Mom to heat up the brownie and I loved how the ice cream would be really soft and melt into the chocolate treat.

This holiday season, I wanted to re-create my favorite holiday treat but in a less messy way. I know it’s cold in Chicago right now, but I don’t think giving people gifts of brownies & ice cream is very transportable.

I saw a recipe on Real Simple for White Chocolate & Peppermint Brownies…. but I think this recipe has been given the wrong name. After making it, I started calling it Milk Chocolate Brownies with White Chocolate Peppermint Bark. It’s a bit more descriptive and sounds a bit more decadent!

Great as a gift!

This recipe is really easy and you probably have all of the ingredients already! (Well, all I needed to buy was the white chocolate but that was it.) I think these brownies are great as gifts.Just head down to your local Walgreens and buy a cute holiday tin. I bought one for under two bucks.

Holiday Tin -- So cute from Walgreens

Milk Chocolate Brownies with White Chocolate Peppermint Bark (from Real Simple)


    • 1/2 cup (1 stick) unsalted butter, plus more for the pan
    • 3/4 cup all-purpose flour, spooned and leveled
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon kosher salt
    • 6 ounces semisweet chocolate, chopped
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 6 ounces white chocolate, chopped
    • 1 teaspoon canola oil
    • 1/3 cup chopped peppermint candies (about 15 candies)
1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
3. In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
4. Add the flour mixture and mix until just combined (do not overmix).
5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
6. In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth. Spread on top of the cooled brownies. Sprinkle with the candies and let set.

7. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).



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