Nothing screams “Christmas time” more than peppermint. It is so refreshing and sweet; it goes perfectly with this brownie. After I got married, I wanted to create a Christmas time recipe; something that would become my signature dessert. I had already perfected my cheesecake recipe so I wanted something different. This is what I created. I hope you try to make it this Christmas season.

1 c butter, plus more for greasing the brownie pan
2 oz bittersweet baking chocolate, rough chopped
2 c sugar
1 c all purpose flour
4 eggs, lightly beaten
2 tsp vanilla extract
1 c peppermint bark, rough chopped

Preheat the oven 350F and grease a 9×13” baking dish with butter. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the wider sides by about 2”. The paper will serve as handles when you are ready to remove the brownies. Set aside.

In the top of a double boiler, or a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla, mixing together until blended. Add in the chocolate mixture.  Stir in the peppermint bark pieces, leaving a few large chunks to place in the batter after it is poured into the pan. Spread the batter evenly in the pan. Add in the large pieces of bark.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. It is okay if there are a few crumbs on the toothpick, as this brownie is fudge-like.

Transfer to a cooling rack and allow to cool completely. Once cooled, lift the brownies out of the pan, by tugging gently on the parchment paper. Transfer them to a flat surface to cut. Cut the brownies into 2-1/2” squares and serve at room temperature.

Happy cooking!