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In a small saucepan, combine butter and chocolate and cook over medium heat, stirring often, until just melted. Stir until smooth. Take off heat and stir in sugar. Whisk in eggs one at a time. Stir in flour and salt until combined. Add 1/2 of chopped peppermint bark to batter and stir to incorporate.
Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam
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Perfectly sweet sugar cookies are an irresistible treat around the holidays (or any day if we’re being honest). Whether crisp and snappy, soft and chewy, or intricately decorated, there’s a sugar cookie for everyone. Our basic sugar cookie recipe is a favorite in Martha’s kitchen, and for good reason. The recipe is as simple as…
This incredible nut-free power bar recipe is made with just 7 healthy ingredients. Better yet? Paleo Cranberry Coconut Power Bars are also gluten-free and grain-free. Eat them after you go to your CrossFit workout, or if you’re more of a middle aged woman such as myself who prefers sleep to exercise, eat them after a…
We’ll be honest: these are really more of a confection then a cookie, but that’s all the more reason to give them a spin this season. The peppermint candies that get pressed into the dough give these slice and bake sweets a festive look but they’re not your only option. You could just as easily…
Add the butter and peanut butter to a microwave-safe bowl and cook on High for 30 secs to melt. Remove from the microwave and stir thoroughly. Allow to cool slightly then add the egg and stir to combine. Grease with butter and line a second microwaveable round dish (about 15cm wide) with cling film. Tip…