Double Chocolate Brownie Thins
with Dark Chocolate Peppermint Almonds | 20 Squares
- Wheat
- Eggs
- Milk
- Soy
- Tree Nuts
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. Nutrition values are representative of a 2 piece serving
Ingredients
18.3 ounce
Fudge Brownie Mix
(Contains: Wheat)
2 unit
Eggs
(Contains: Eggs)
3.5 ounce
SkinnyDipped Dark Chocolate Peppermint Almonds
(Contains: Milk, Soy, Tree Nuts)
9 ounce
SkinnyDipped Semi-Sweet Baking Bits
(Contains: Milk, Soy)
Not included in your delivery
¼ cup
Cooking Oil
Nutrition Values
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Double chocolate goodness delighted many, though some found it overly sweet. The peppermint almonds added a festive twist!
- Ease of prep: Simple to make, with one teen successfully baking it for friends. Some wished for clearer pan size guidance.
- Suggestions: Consider adding milk when melting chocolate for easier spreading. Chop almonds finely for better texture.
- Leftovers: Refrigeration after baking improved texture and crispness for some, enhancing the overall experience.
Reviews from our home cooks
Flavor is pretty good (double chocolate- how could it not be). My bag of ingredients was missing the SkinnyDipped Chocolate Baking Bits so I ended up using semi sweet chocolate chips. Also: I wish the directions would have included at least a rough idea as to how big of a baking sheet to use. I ended up using a 9x12 sheet and so my brownies (although thin) were a bit thicker than in the picture. I've put them in the fridge hoping it will crisp them up a bit. *Refrigeration was a huge success: I'm changing my rating to 4 stars!
The melted chocolate chips stayed a bit thick and did not spread that well. I wish I would have added milk during the melt to make it more runny. Brownie with crunchy peppermint almonds very tasty though.
These turned out great! I would have preferred separated, higher-end ingredients instead of the prepackaged and processed mix, but it tasted great. I would have felt better if the ingredients were better quality. The almonds were spot on though! Great choice for a topping!
I could have just used the brownie mix I had and added nuts. Didn't like the peppermint almonds. The brownie mix wasn't clear on how to make them thins.
I think I like normal shaped brownies better but these tasted great and everyone loved them!
This was a Christmas dinner hit, and my adult son absolutely loved them!
Was decent but way too sweet even with a sprinkle of chocolate on top.
