Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 175°C. Line an 8- by 20 cm baking pan with baking paper. Butter paper. Mix butter and chocolate and cook over a mid-sized flame, mixing often, till only just melted in a little saucepan. Mix till there are no lumps left. Take off heat and mix in sugar. Beat in eggs one after another. Mix in flour and salt till everything is uniformly mixed. Tip in 1/2 of chopped peppermint bark to batter plus mix to incorporate. Pour batter into ready pan. Scatter top with leftover peppermint bark. Bake till brownies are dry on top plus just cooked through but still gooey in the middle, around 25 minutes. Leave till completely cold before serving.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
13.7 g per serving
27.4 % of the 50 g daily maximum · 54.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 153 kcal |
| Protein | 1.6 g |
| Carbohydrate | 17.8 g |
| of which sugars | 13.8 g |
| of which free sugars | 13.7 g |
| Fat | 8.6 g |
| of which saturates | 5 g |
| Fibre | 0.7 g |
| Salt | 0.12 g |
Protein per 100 kcal
1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
