Every Christmas my dad gives Purdy's chocolates to his clients, and every Christmas my family is left with a surplus of the crap, like Peanut Butter Fingers and Peppermint Bark, that are held back as last resorts to the forgotten, or less important, clients. It's not that these chocolates are bad, per se, it's just that they aren't the same as a box of assorted creams, or even the mixed nuts (if you're the type to not die if you eat the latter).
I think it's a sign to the appeal of the Peppermint Bark that it remains uneaten in my presence until April. It doesn't help that I'm allergic to it, but I can promise you that if a crate of Coffee Crisp were hanging around, I'd make myself a Benedryl cocktail, take a few days off work, and go nuts. But the bark is sickly sweet, and leaves a weird aftertaste.
Fortunately my mom is the creative type, and thought to mix it with our favourite brownie recipe. The results were a dense, chocolately brownie, with a layer of minty white and dark chocolate gracing the top. Trust Mom to take something unfortunate and turn it into something worthwhile and delicious. (Why she didn't think to do this to my hideously awkward pre- and teen self, leaving me to figure it out on my own, I will never know).
Peppermint Bark Fudgy Brownies
from my mama
Mix in a bowl:
1-1/3 cup all purpose flour
1 tsp. baking powder
1/2 tsp salt
Melt 1 cup butter in a saucepan (on low heat).
Remove from heat. Stir in 1 cup cocoa.
Blend in 2 cups sugar, 4 eggs and 1-1/2 teaspoons vanilla.
Add dry ingredients to chocolate mixture.
(Optional - add 1 cup chopped nuts)
Pour batter into greased 13x9x2 inch pan. Bake 350 deg. F. 25 - 30 minutes.
Do not overbake.
Chop Purdy's Peppermint Bark (about 3 bars) and sprinkle on the top before baking or you can spinkle on the last five minutes of baking