![]() Place ¾ cup (1½ sticks) unsalted butter, cut into ½" pieces, in a medium heatproof bowl top with 1 cup (200 g) granulated sugar and ¼ cup (packed 50 g) dark brown sugar. vanilla extract in a measuring glass to combine set aside. ![]() Whisk 3 large eggs, room temperature, and 2 tsp. baking soda in a medium bowl to combine set aside. Whisk ½ cup (63 g) all-purpose flour, ⅓ cup (35 g) Dutch-process cocoa powder, 1½ tsp. Lightly coat an 8x8" baking pan with nonstick vegetable oil spray line with a sheet of parchment paper in each direction, leaving generous overhang on all sides. Planning a holiday baking marathon? Fill out the tin with festive cookies and make yourself a cup of hot cocoa while you’re at it. I’ll still be buying my requisite tin of peppermint bark, but I’ll happily bake batch after batch of these party-ready brownies too. And for a final touch, crushed candy canes finish the brownies with a dazzling, festive look. A bit of peppermint extract balances the sweetness of the white chocolate and gives the ganache that requisite holiday flavor. Either way, go for a high-quality white chocolate, such as the Choc-au-Lait from Guittard (which also happens to be the brand Williams-Sonoma uses in its signature bark). As for the white chocolate layer, I’ve opted for a silky white chocolate ganache-make it on the same double-boiler you used for the brownie batter or zap it in the microwave. It’s made with both Dutch-process cocoa powder (Hershey’s Special Dark is my personal favorite) and melted dark chocolate, plus a teaspoon of instant espresso powder to heighten the chocolate flavor (you can skip it if you don’t have any on hand, but I love how it deepens the flavor of the chocolate). I swapped the solid dark chocolate base for a super-fudgy, rich, and chocolaty brownie. This year I’m channeling that holy trinity of flavors-deep, rich dark chocolate, milky white chocolate, and sharp peppermint-into a dessert I can give to friends and family (because let’s face it, I can only afford so many $30 tins of peppermint bark). It’s definitely a splurge, but it’s so, so worth it. With defined layers of dark chocolate, white chocolate, and craggy bits of crushed peppermint, this luxe peppermint bark-which costs $30 a tin-is infinitely superior to any convenience store version (trust me, I’ve tried them all). Store the chocolate peppermint bark in the refrigerator for up to 2 weeks.Every holiday season the one gift I buy for myself is a tin of original peppermint bark from Williams-Sonoma.When the tip of the knife is inserted, the bark breaks on its own. ![]() Using the tip of a sharp knife, cut the bark into pieces.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |