1 cup chopped peppermint bark, recipe follows
Preheat the oven to 325 degrees F and grease a 9 by 13-inch baking dish
. Line the dish with a piece of parchment paper that extends up beyond the edge of the pan on the 2 wide sides of the dish and lightly grease
the parchment. The paper will serve as handles when you are ready to remove the brownies from the pan.
In the top of a double boiler or in a microwave, melt the chocolate and butter
until completely smooth. Add the sugar
, flour, eggs
, and vanilla and stir to blend
. Stir in the peppermint
bark and transfer to the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center just comes out clean - it's ok if there are a couple of small fudgy crumbs adhering to the toothpick. It's better to undercook these slightly than overcook them - these brownies are meant to be fudgy.
Transfer to a cooling rack
and allow to cool completely. Using your hands, lift up firmly on the parchment paper pieces and transfer to a flat surface. (If the paper is stubborn, run a thin knife around the edge of the pan, or loosen the brownies slightly with the help of an offset spatula
.) Cut the brownies
into 2 1/2-inch squares and serve at room temperature.