Peppermint Bark Chip Brownies

To make the brownies, preheat an oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper, letting it overhang on two sides by at least 1 inch (2.5 cm). Grease the parchment with nonstick cooking spray.

In a large microwave-safe bowl, combine the butter and brown sugar. Microwave in 30-second increments, stirring with a whisk in between, until the butter is melted and the mixture is cohesive and shiny. Remove the bowl from the microwave, add the eggs and whisk until the mixture lightens in color slightly and is smooth. Add the cocoa powder, flour, salt and vanilla and fold until just combined. Fold in the Peppermint Bark Baking Chips. Transfer the batter to the prepared pan.

Bake until the edges are set and a toothpick inserted into the center comes out with a bit of brownie batter on it, 20 to 23 minutes. Transfer the pan to a wire rack and let cool completely.

Meanwhile, make the peppermint cream: In a medium bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the cream cheese and butter on medium-high speed until smooth, about 1 minute.

In a medium microwave-safe bowl, melt the white chocolate chips, stirring every 20 seconds, until smooth. Add the white chocolate, the confectioners’ sugar and peppermint extract to the cream cheese mixture. Beat on medium speed until combined, about 30 seconds, stopping the mixer as needed to scrape down the sides of the bowl.

Spread the peppermint cream evenly over the cooled brownies. Refrigerate while you make the ganache.

To make the ganache, in a medium microwave-safe bowl, combine the dark chocolate chips and cream. Microwave the mixture, stirring every 15 seconds, until the ganache is smooth and shiny. Stir in the peppermint extract. Let cool slightly.

Spread the ganache evenly over the peppermint cream layer on the brownies, then top with the Peppermint Bark Baking Chips. Refrigerate the brownies until the ganache is set, about 1 hour.

Using the overhanging parchment, lift the brownies out of the pan. Transfer to a cutting board. Using a sharp knife, cut the brownies into bars. To ensure clean cuts, after each slice, run the knife under hot water, then dry it and immediately cut more brownies. The residual heat will provide clean cuts. Makes 18 brownies.

Williams Sonoma Test Kitchen