Frosted Peppermint Brownies Food

FROSTED PEPPERMINT BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.

FROSTED PEPPERMINT BROWNIES

Steps:

• BROWNIES: Preheat the oven to 350°F.
• Lightly grease a 9" x 13" pan.
• Melt chocolate and butter and cool.
• Add eggs, sugar, flour and salt.
• Mix well.
• Add peppermint flavoring and nuts.
• Bake the brownies for 20-35 minutes, until a cake tester inserted into the center comes out clean. Remove them from the oven, and cool completely before frosting.

PEPPERMINT BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes.
• While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
• Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard.
• Spread ganache on top of brownies.

PEPPERMINT FROSTED BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and lightly coat with baking spray, set aside.
• In the bowl of a stand mixer, beat together the melted butter, sugars and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
• In a medium size mixing bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and using a spatula, fold in the chopped chocolate, if desired.
• Pour batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 18-22 minutes or until set, taking care not to over-bake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
• Meanwhile, melt the white chocolate in a double boiler or in the microwave. Allow the chocolate to cool at room temperature for 15 minutes.
• In the bowl of a stand mixer fitted or a large mixing bowl using a handheld mixer, beat the butter on high until creamy, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, milk or cream, vanilla extract, peppermint extract, and salt. Mix until combined. Add the white chocolate and 2 tablespoons of crushed candy canes, beat on high for 1 minute.
• Using an offset spatula, frost the cooled brownies. Sprinkle with remaining candy cane bits. Store in the refrigerator until ready to serve.