Peppermint Bark Chip Brownies

williams-sonoma.com

Tartangirl

subheading: For the brownies:

10 Tbs. (1 ¼ sticks) (5 oz./155 g) unsalted butter, cut into 10 pieces

1 ¼ cups (7 ½ oz./225 g) firmly packed light brown sugar

2 eggs, at room temperature

¾ cup (2 ¼ oz./62 g) cocoa powder

6 Tbs. (1 ½ oz./45 g) all-purpose flour

¾ tsp. kosher salt

2 tsp. vanilla extract

¼ cup (1 ½ oz./43 g) Peppermint Bark Baking Chips

subheading: For the peppermint cream:

6 oz. (185 g) cream cheese, at room temperature

1 Tbs. unsalted butter, at room temperature

1 cup (6 oz./170 g) white chocolate chips

¼ cup (1 oz./28 g) confectioners’ sugar

1 tsp. peppermint extract, or to taste

subheading: For the peppermint chocolate ganache:

1 cup (6 oz./170 g) dark chocolate chips

½ cup (4 fl. oz./125 ml) heavy cream

¼ tsp. peppermint extract

⅓ cup (2 oz./57 g) Peppermint Bark Baking Chips for topping

Directions at williams-sonoma.com

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