I was excited the minute I received a bottle of Peppermint Bark from my friends at RumChata.I know I could drink it straight, or put it in coffee or hot chocolate.
I wanted to try something a little different, though, so I started thinking about recipes I might put together.
Peppermint Bark RumChata is a combination of white chocolate, dark chocolate, candy canes, rum, and cream. Brownies were the first thing that came to mind,
as did that peppermint mocha latte I had the other day. That's where this recipe came from.
My Peppermint Mocha Fudge Brownies are chewy and full of flavors. (If you'd like them more cake-like, add another 1/4 cup of flour.)
1/4 cup butter, softened
1/3 cup Peppermint Bark RumChata
1 teaspoon peppermint extract
2 tablespoons strong coffee, at room temperature
1/2 cup all-purpose white flour
1/2 cup granulated sugar
2/3 cup cocoa powder
1/2 cup semisweet chocolate chips
1 candy cane, crushed
Spray an 8x8 square pan with cooking spray.
Beat eggs, peppermint extract, Peppermint Bark RumChata, butter, and coffee with electric mixer until smooth.
Mix in sugar, cocoa powder, flour, and chocolate chips, one at a time.
Pour batter into pan.
Sprinkle crushed candy cane on top.
Cook on 350 degrees for 20 minutes, or until set in the center.
Cool before cutting.