Double Chocolate Brownie Thins
with Dark Chocolate Peppermint Almonds | 4 Servings
We’re giving brownies some festive flare with this fudgy family-friendly recipe. Think brownie meets chocolate-peppermint bark. It’s a chewy thin brownie (easy-peasy from a mix), smothered with luscious melted chocolate, and sprinkled with chopped SkinnyDipped Dark Chocolate Peppermint Almonds for crunchy texture and wintery flavor.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Fudge Brownie Mix
SkinnyDipped Dark Chocolate Peppermint Almonds
(Contains Milk, Soy, Tree Nuts)
SkinnyDipped Semi-Sweet Baking Bits
(Contains Milk, Soy)
Not included in your delivery
Adjust rack to middle position and preheat oven to 350 degrees. In a large, heatproof bowl, whisk together brownie mix, 1 egg* (save remaining egg for another use), ½ cup water, and ¼ cup oil until smooth and no lumps remain.
Coat a baking sheet with cooking spray. Line sheet with parchment paper and coat parchment paper with cooking spray (coating the baking sheet with cooking spray helps the parchment stay in place). Pour batter onto parchment-lined sheet. Using a rubber spatula, spread batter out into an even layer from edge to edge. Bake on middle rack until edges are crispy and center is firm, 25-30 minutes. Wash out bowl and wash spatula. Dry bowl and spatula thoroughly.
Roughly chop chocolate peppermint almonds. When brownies have 5 minutes left, add chocolate baking bits to a second large, heatproof bowl. Fill a small pot with 1 inch of water. Bring to a simmer over medium-high heat. Reduce heat to medium low and place bowl with chocolate baking bits on top of pot (the water shouldn’t touch the bowl!). Gently stir chocolate until melted, 2-3 minutes. (TIP: Keep an eye on your chocolate–it could melt faster or slower depending on your stove!) Carefully remove bowl from heat.
Pour melted chocolate over brownie thins on sheet pan. Using a rubber spatula, spread into an even layer. Sprinkle chocolate peppermint almonds over chocolate, pressing in any larger pieces. Let cool for 10 minutes, then transfer to refrigerator until chocolate is set and brownies are cool, 20 minutes. Cut on a diagonal into 20-30 diamond-shaped pieces to serve. Store in an airtight container in the refrigerator for up to 5 days.