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Peppermint Bark Brownies (Emeril Lagasse) Recipe

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Peppermint Bark Brownies (Emeril Lagasse)
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Ingredients
6
Count
Nutrition
137
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. 1 cup chopped peppermint bark, recipe follows
  2. Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.
  3. In the top of a double boiler or in a microwave, melt the chocolate and butter until completely smooth. Add the sugar, flour, eggs, and vanilla and stir to blend. Stir in the peppermint bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick. It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.
  4. Transfer to a cooling rack and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula.) Cut the brownies into 2 1/2-inch squares and serve at room temperature.
  5. Peppermint Bark:
  6. 12 ounces good quality white chocolate, chopped
  7. 24 hard peppermint candies
  8. Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the chocolate.
  9. Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to combine.
  10. Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.
  11. When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts. Serve at room temperature.
  12. This is best refrigerated if kept for any length of time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 137.17 Kcal (574 kJ)
Calories from fat 76.02 Kcal
% Daily Value*
Total Fat 8.45g 13%
Cholesterol 47.62mg 16%
Sodium 11.79mg 0%
Potassium 18.68mg 0%
Total Carbs 14.08g 5%
Sugars 9.85g 39%
Dietary Fiber 0.16g 1%
Protein 1.57g 3%
Vitamin A 0.1mg 3%
Iron 0.2mg 1%
Calcium 7.3mg 1%
Amount Per 100 g
Calories 424.02 Kcal (1775 kJ)
Calories from fat 234.99 Kcal
% Daily Value*
Total Fat 26.11g 13%
Cholesterol 147.19mg 16%
Sodium 36.44mg 0%
Potassium 57.75mg 0%
Total Carbs 43.52g 5%
Sugars 30.43g 39%
Dietary Fiber 0.48g 1%
Protein 4.85g 3%
Vitamin A 0.3mg 3%
Iron 0.6mg 1%
Calcium 22.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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