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Peppermint Bark Brownies
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| Peppermint Bark Brownies Recipe courtesy Emeril Lagasse, 2006 Prep Time: 15 min Inactive Prep Time: 20 min Cook Time: 35 min Serves: about 24 Ingredients | |
| 1 cup | butter, plus more for greasing dish |
| 4 squares | unsweetened baking chocolate, chopped |
| 2 cups | sugar |
| 1 cup | all-purpose flour |
| 4 | eggs, lightly beaten |
| 2 teaspoons | vanilla extract |
| Directions | |
| 1 cup | chopped peppermint bark |
Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.
In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla and stir to blend. Stir in the peppermint bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick. It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.
Transfer to a cooling rack and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.) Cut the brownies into 2 1/2-inch squares and serve at room temperature.
http://www.foodnetwork.com/recipes/emeril-lagasse/peppermint-bark-brownies-recipe/index.html
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