Step 2

Preheat oven to 350°F.

Step 3

Line a 9 x 13 inch baking pan with foil and grease with pan spray.

Step 4

In a medium saucepan, bring 2 inches of water to a gentle simmer.

Step 5

Put the 60% Ghirardelli Chocolate Chips and butter in a heatproof bowl and set it over (but not touching) the simmering water.

Step 6

Stir the mixture with a rubber spatula until the better is melted and both ingredients are completely combined.

Step 7

Turn off the heat and leave the bowl over the warm water.

Step 8

Sift together the flour and baking powder and set aside.

Step 9

In a large bowl whisk together eggs, salt, sugar and vanilla.

Step 10

Add the egg mixture to the chocolate mixture and whisk together gently.

Step 11

With a spatula, fold in the flour. Immediately pour ½ the mixture into the prepared baking pan and spread it evenly.

Step 12

Next, sprinkle the chopped peppermint bark over the batter and then pour the remaining batter over this. Spread evenly.

Step 13

Bake for 15-20 minutes. The center should be fudge-like but not dry.

Step 14

Remove from the oven and cool for 10 minutes.

Step 15

Place Peppermint Bark chunks on top of warm brownies and allow them to soften for 1 minute.

Step 16

Using a spatula, gently swirl the melting Peppermint Bark to create swirls of melted chocolate.

Step 17

Refrigerate for 1 hour.

Step 18

Trim the 4 edges of the brownies by 1/4 inch. Cut into 18 squares.