Preheat oven to 350°F. Line a 13-by-9-inch baking pan with foil and grease
with pan spray.
In a double boiler over hot water, melt butter and chocolate chips.
In a bowl, whisk together eggs, sugar, salt and vanilla. Gently whisk into the
Chocolate Brownies with Peppermint Bark
1½ sticks unsalted butter
1½ cups Ghirardelli 60% Cacao
Bittersweet Chocolate Chips
3 large eggs, at room temperature
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup plus 2 tablespoons all-purpose flour
½ teaspoon baking powder
26 squares Ghirardelli
Peppermint Bark, chopped (divided)
In a small bowl, sift flour and baking powder. Fold into the chocolate mixture.
Spread half of the mixture in the prepared pan. Sprinkle with 8 squares of
chopped peppermint bark. Top with the remaining batter and spread evenly.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out
clean. Let cool for 10 minutes, then sprinkle the warm brownies with the
remaining chopped peppermint bark. Let soften for 1 minute, then swirl the
melting peppermint bark with a spatula or whisk. Refrigerate for 1 hour. Cut
into squares. Makes 18 servings.