Peppermint bark brownies
No bowl, no mixing and no mess with these ridiculously easy, but oh-so rich and decadent chocolate brownies.
Want to bake thick, gorgeous brownies with a gourmet double layered look, a hint of coconut and an addictive peppermint crunch without even washing a mixing bowl?
I recently came across a brownie recipe by the Cake Doctor (Ann Byrne) that uses an interesting technique to prepare brownies directly in the pan, with no bowl, no mixing and no dishes to wash.
I was so ready to try it. Not that I’m lazy, but hey, dessert is not the only thing happening around here. There are enough tasks in our lives that don’t have shortcuts, so I say grab ‘em where you can! Chop your prep time in half, and then again, and take all the shortcuts you can get while still putting beautiful food in front of your family and friends. And that old phrase, no one needs to know? Yes, they do. Because they want to take the same shortcut when it’s their turn to host. So be a good friend, and share your secrets!
Enough preaching. You can go bake brownies now.
- 1 box brownie mix
- 1/2 cup unsalted butter
- 1 cup coconut flakes
- 8 ounces peppermint bark, chopped
- 14 ounces sweetened condensed milk
Preheat oven to 350° F.
Line 9x13 brownie pan with parchment paper. Place butter in pan, and melt in oven for 5 minutes. Remove from oven.
Pour dry brownie mix over butter and pat down. Sprinkle coconut flakes and then peppermint bark over the mix.
Pour milk over the top, and bake for 30-35 minutes or until set.
Allow to cool, and then cut into squares. These brownies are quite rich, and are best cut into smaller squares.