I promise this recipe will make up for lost time! This dessert is essentially a very soft peppermint bark and it is a delicious holiday recipe, especially with a big glass of milk! Steven and I baked this treat this Sunday afternoon, reminiscing of the beginning of the BWF blog! One year ago, almost exactly, this blog began at Steven’s house with friends in preparation for the holiday season. Enjoy and happy holidays!
- 1 (4-oz.) bittersweet chocolate baking bar, chopped
- 3/4 cup butter
- 2 1/4 cups sugar, divided
- 4 large eggs
- 1 (1-oz.) bottle red liquid food coloring
- 1/4 tsp. peppermint extract
- 2 tsp. vanilla extract, divided
- 1 1/2 cups all-purpose flour
- 1/8 tsp. salt
- 1/2 (8-oz.) package cream cheese, softened
- 2 egg whites
- 2 Tbsp. all-purpose flour
Preheat oven to 350 degrees. Line bottom and sides of a 13×9 inch pan with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2-2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar.
Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in 1 1/2 cups flour and 1/8 tsp. salt. Pour batter into prepared pan.
Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffly. Add egg whites and remaining 1 tsp. vanilla and beat until blended. Stir in 2 Tbsp. flour until smooth.
Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife. (Be sure to spread out the tablespoonfuls so that they don’t all merge together like ours did!)
Bake at 350 degrees for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles.
Gently remove foil; cut brownies into squares.