Ghirardelli Peppermint Brownies

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READY IN: 55mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 4
    ounces unsweetened chocolate squares
  • 16
    tablespoons unsalted butter
  • 2
    cups sugar
  • 1
    teaspoon vanilla
  • 12
    teaspoon peppermint extract
  • 14
    teaspoon salt
  • 1
    cup flour
  • 12
    Ghirardelli Dark Chocolate with Mint Filling Squares
  • 14
    cup candy cane, crushed
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DIRECTIONS

  • 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.
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