Peppermint Brookies Food
PEPPERMINT BROOKIES
We're dashing through the dough in this must-make Peppermint Brookies recipe. What's a brookie? Good question! They're a brownie and a cookie in one, a holiday miracle if you ask us. Our Christmas brookies get a peppermint twist for the holiday season that makes them unforgettable. With the combination of chocolate, sugar cookies, peppermint and frosting, Peppermint Brookies are a recipe to bookmark. From cookie exchanges to family-approved desserts, this recipe is baked in holiday magic. Happy baking!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in peppermint extract. Spread in pan.
- Make cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the crushed candies. Drop dough by spoonfuls over top of brownie batter.
- Bake 34 to 38 minutes or until toothpick inserted in center comes out almost clean, covering with foil last 10 minutes if necessary to prevent overbrowning of cookie. Cool completely, at least 1 1/2 hours.
- Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar. Sprinkle remaining crushed candies over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.
Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 27 g, TransFat 0 g
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- 2. Place the butter, oil and 1 cup of chocolate chips in a microwave safe bowl (or in a metal bowl over a double boiler) and heat in 1 minute intervals until chocolate in melted. Allow to cool.3. In another bowl whisk the eggs, peppermint extract, and brown sugar until combined. Stir into the chocolate mixture. 4. In another bowl whisk the flour, baking powder and salt to combine. Add the flour mixture into the chocolate/egg mixture and stir to combine.5. Fold in the remaining cup of chocolate chips and chopped candies. 6. Freeze the mixture for 10 minutes to firm up slightly.7. Using a 1 tablespoon ice cream scooper or spoon, place the cookies on a parchment or silat lined baking sheet.8. Bake for 12 minutes or until the tops look dry and cracked. 9. Cool completely. They will be soft and chewy.
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- In a large bowl set over a saucepan of simmering water, melt the chocolate with the butter, stirring periodically, until it’s nice and smooth. This should take about 5 minutes, tops. (If you don’t have a heat-safe bowl, you can always use a smaller pot. I did.) Remove from the heat and briefly set aside.
- Place the eggs and sugar in a large mixing bowl. Beat with a handheld electric mixer on medium speed for 3-4 minutes until pale yellow and thick. Beat in the salt and vanilla extract.
- Using a rubber spatula, fold in the melted chocolate. Fold in the flour and baking powder, and then stir in the white chocolate chips. Scrape down the sides of the bowl, cover with plastic, and place in the freezer for 20 minutes to firm up slightly. (Please set an alarm, peeps! If you leave it in there for more than 20-25 minutes, it will change the texture of the brookies.)
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