You’ve seen us link many times to our favorite recipes from America’s Test Kitchen and Cook’s Illustrated. They really are the masters when it comes to perfecting classic recipes. What’s sometimes overlooked is that the geniuses from that empire also turn their talents to flyover country favorites under their Cook’s Country brand. As a casserole-loving Midwesterner, I’m glad to see them giving more humble food the attention it deserves. Someone needs to be asking the important questions, like “What if we took an amazing brownie and covered it with peppermint bark?”
I made this recipe for the first time for the cookie swap and, y’all, it’s seriously good. It’s going directly into my holiday recipe rotation. First of all, the brownie recipe is quick and simple yet leagues better than what you could get out of a mix. It’s ooey gooey fudgetastic. I’m lucky I even got them into the oven — Kriston and I wanted to just eat all of the batter. And the peppermint bark on top really elevates them to another level.
The only issue is that they aren’t very pretty because the peppermint bark kind of breaks up when you try to cut them but this might be fixed by scoring the bark or cutting them when the chocolate’s still warm. But, really, who cares? You’re going to want to eat them all right out of the pan anyway.
To make peppermint bark brownies, bake a batch of brownies according to the Cook’s Country Basic Brownies recipe**. While the brownies are baking, finely chop or crush peppermint candies or candy canes to yield around 1/3 cup of peppermint pieces. As soon as you take the brownies out of the oven, pour 6 ounces of white chocolate chips on top and let them soften from the heat of the brownies for about 5 minutes (if they don’t get soft enough that way, pop the brownies back in the oven for a minute). Use a spatula or knife to smooth the chocolate out on top and then sprinkle the peppermint pieces on top. Let cool and eat! They’re even better the second day.