Peppermint Brownie – 4 ounces unsweetened chocolate chopped – 12 tablespoons butter unsalted – 14 ounces sweetened condensed milk – ½ cup granulated sugar – ¼ cup dark brown sugar packed – 1½ teaspoons vanilla extract – ¾ teaspoon peppermint extract* – 2 eggs large, room temperature – 1 egg yolk large, room temperature – ½ cup all-purpose flour – ¼ cup cocoa powder – ½ teaspoon salt – ⅓ cup Andes chocolate mints chopped, optional Peppermint Bark – 11 ounces white chocolate chopped – 1 ¼ – teaspoons refined coconut oil** optional – chopped peppermint candy or chopped candy cane
Lightly grease an 8 by 8 square pan. Wrap parchment paper across all edges. On two sides at the very least, leave an overhang. Dot the parchment paper with butter. Divide up. Take out of oven and let pan cool entirely.
Warm the butter and sweetened condensed milk in a medium saucepan over medium heat. When butter has melted, swirl often. Steer clear of heat. Transfer mixture into pan that has been ready.
To the melted butter mixture add the chopped unsweetened chocolate. Incorporate stirring till chocolate melts. Leave aside and give it some time to cool. Temper oven to 350 degrees Fahrenheit.
Spoon into the egg mixture the slightly cooled butter-chocolate mixture. With a rubber spatula, swirl. Sift in the flour, salt, and cocoa powders. If using chopped Andes chocolate, stir in now.
– Serving: 1brownie – Calories: 363kcal – Carbohydrates: 37g – Protein: 6g – Fat: 23g – Saturated Fat: 15g – Polyunsaturated Fat: 1g – Monounsaturated Fat: 6g – Trans Fat: 0.3g – Cholesterol: 56mg – Sodium: 203mg – Potassium: 246mg – Fiber: 2g – Sugar: 31g – Vitamin A: 364IU – Vitamin C: 1mg – Calcium: 128mg – Iron: 2mg