Ghirardelli Peppermint Bark Mix In’s Brownies

Time: 45 mins

Yield: 16 brownies

Easy

Ingredients

  • 8 Tbsp unsalted butter, melted
  • 1 cup sugar (200g)
  • 2 eggs
  • 1/4 tsp salt (2.2g)
  • 1 tsp vanilla extract (3g)
  • 2/3 cup Ghirardelli Dutched Cocoa Powder (66g)
  • 1/3 cup all purpose flour (47g)
  • 1 bag (8oz) Ghirardelli Peppermint Bark Mix-Ins, divided

Directions

  • Preheat oven to 325°F. Line 8’ x 8” square metal baking pan with parchment paper, spray with non-stick cooking spray.
  • In a large bowl, combine melted butter, sugar, eggs, salt, cocoa powder, and vanilla extract, whisk until well combined.
  • Fold in flour. Add Ghirardelli Mix-Ins, reserve a ¼ cup for sprinkling, stir until evenly distributed.
  • Spread batter evenly into prepared pan. Bake until the surface is shiny and puffed, or until a toothpick comes out with moist crumbs attached 25 to 28 minutes.
  • Remove from oven, sprinkle with remaining mix ins and cool on wire rack to room temperature. Remove brownies from pan and parchment and cut into squares.

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