Ghirardelli Peppermint Brownies Recipes

GHIRARDELLI BROWNIE MIX RECIPE

Steps:

• Set your oven to preheat to 325 degrees Fahrenheit.
• Using cooking spray or butter, grease a 9x9 inch baking dish.
• Empty the contents of the baking mix into a large mixing bowl.
• Add in the wet ingredients.
• Using a whisk or hand mixer, stir until the ingredients are well blended.
• Pour the prepared batter into the greased baking dish.
• Bake at 325 for 35-40 minutes.
• Enjoy!

GHIRARDELLI PEPPERMINT BARK BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line bottom and sides of an 8-inch square pan with parchment paper, allowing about 1 inch of paper to extend over opposite sides of pan; lightly coat with cooking spray.
• In a microwave-safe bowl, microwave butter and 1 1/3 cups chocolate baking chips on medium (50% power) for 2 minutes, stirring every 30 seconds, until melted and combined. Whisk in sugar until grainy. Whisk in eggs and vanilla until smooth.
• In a separate bowl, whisk together cocoa, flour, baking powder, and salt. Stir flour mixture into chocolate mixture until just combined. Fold in half the peppermint bark. Pour mixture into the prepared pan; smooth the top.
• Bake, rotating pan halfway through, until a toothpick inserted in center comes out with a few crumbs, 25 to 30 minutes. Let cool on a wire rack for 30 minutes. Lift brownies from pan using parchment as handles and transfer to a cooling rack to cool completely.
• Set cooling rack on a rimmed baking sheet. Place remaining 1/3 cup chocolate baking chips in a medium glass bowl. Warm cream in a small, heavy saucepan over medium-high heat, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat and pour over chocolate chips. Let stand for 2 minutes; whisk until smooth.
• Pour over brownies and spread to the edges with a small offset spatula. Sprinkle evenly with remaining peppermint bark. Before serving, let stand or refrigerate until glaze sets.

GHIRARDELLI PEPPERMINT BROWNIES

Steps:

• Heat oven to 350 degrees.
• Spray 9" square pan with cooking spray; dust with flour tapping out excess. In double boiler over hot water, melt chocolate and butter. Cool to room temperature.
• In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan.
• Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange mint squares on top in one layer; place brownies in overn 1 minute.
• Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. Cool completely and cut into 16 squares.

GHIRARDELLI® PEPPERMINT BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with cooking spray and dust with flour, tapping out any excess.
• In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the unsweetened chocolate and butter, stirring occasionally until smooth. Cool to room temperature.
• In a large bowl with an electric mixer or whisk, beat the eggs, sugar, vanilla, peppermint extract, and salt until combined. Beat in the chocolate mixture. Gently stir in the flour. Pour the batter into the prepared pan.
• Bake for about 45 minutes, or until a tester inserted into the brownies comes out clean. Arrange the mint squares on top in one layer and return the brownies to the oven until they are just melted, about 1 minute. Evenly spread the chocolate with a spatula and sprinkle with the crushed candy canes. Cool completely before cutting into 2-inch squares.