PEPPERMINT BROWNIES
My grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They're a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil and grease the foil; set pan aside., In a bowl, whisk together first 4 ingredients. In a large bowl, beat oil and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture; stir in peppermint candies. Spread into prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread glaze over brownies; sprinkle with candies. Cut into bars.
Nutrition Facts : Calories 222 calories, Fat 11g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 128mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PEPPERMINT BROWNIE COOKIES RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, unsalted butter, peppermint extract, all-purpose flour, baking powder, kosher salt, dutch processed cocoa powder, black cocoa powder, large eggs, sugar, dark brown sugar, candy cane, water
Provided by Pierce Abernathy
Categories Desserts
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180˚C). Line 2 large baking sheets with parchment paper or nonstick baking mats.
- Bring a small pot of water to a simmer. Add the chocolate chips, butter, and peppermint extract to a medium heatproof bowl and place over the simmering water. Melt, stirring often until smooth, about 10 minutes. Remove the bowl from the heat and set aside.
- In a large bowl, sift together the flour, baking powder, salt, Dutch-process cocoa powder, and black cocoa powder. Whisk to combine.
- Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 9 minutes.
- Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
- Add the dry ingredients and mix again until smooth.
- Using an ice cream scoop, immediately scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
- Bake for 8 minutes, then remove the cookies from the oven and sprinkle the tops with crushed candy canes. Return the cookies to the oven and bake for another 4 minutes, until the tops are cracked and shiny. Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans.
- Note: If black cocoa powder is not available in your grocery store, cookies can be made using 3 tablespoons of Dutch-process cocoa powder; simply swapping the black cocoa for the Dutch-process.
- Enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 36 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams
PEPPERMINT BARK BROWNIES
I always look forward to making peppermint bark during the winter holidays. Here I combine its flavors with a simple bittersweet brownie recipe. The brownies come together quickly and are the perfect base for the sweetness of the white chocolate and crushed peppermint candies.
Provided by Dan Langan
Categories dessert
Time 3h10m
Yield 16 brownies
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray an 8-inch square pan with baking spray, line with parchment and then lightly spray the parchment.
- Melt the butter in a microwave-safe bowl and set aside. Whisk together the sugar, cocoa, flour, baking powder and salt together in a medium bowl until well combined. Stir in the melted butter, eggs, yolk, vanilla and water. Stir in the mini chocolate chips if using. Stir the batter vigorously until smooth and shiny, about 30 seconds. Pour the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it, 42 to 44 minutes. Cool to room temperature, then refrigerate for 2 hours in the pan before cutting. Invert the pan onto a cutting board, peel off the parchment and cut the brownies into 16 squares.
- Combine the white chocolate chips and oil in a small microwave-safe bowl and microwave for 20-second intervals, stirring well between intervals, until melted and smooth. This should take 40 to 60 seconds. Dip the bottom surface of each brownie into the melted chocolate, let any excess drip back into the bowl, and turn the brownie so the chocolate is upright. Place on a parchment-lined baking sheet and immediately sprinkle with crushed candy canes. Repeat with the remaining brownies. Store at room temperature, covered, for up to 4 days.
PEPPERMINT BROWNIES
Make and share this Peppermint Brownies recipe from Food.com.
Provided by KelBel
Categories Bar Cookie
Time 40m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate and butter in a saucepan and slowly add sugar stirring constantly until blended.
- Add beaten eggs and stir in peppermint extract.
- Remove from heat and add flour and salt.
- Pour into a greased and floured 9x9 square cake pan and cook at 350 degrees for 25- 30 minutes.
PEPPERMINT BROWNIES
My sister-in-law brought these for Christmas and I have made them many times since. I have yet to bring these somewhere & not have to give out the recipe. They are my kids favorite brownie recipe & if you like peppermint flavor, you will love these!
Provided by Darcys Diner
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Bake brownies according to package directions in a 9 x 13" pan. Cool. Blend sugar, milk, peppermint extract and 4 tbsp butter until smooth; spread over cooled brownies. Melt chocolate and 3 tbsp butter in microwave (do not overcook, just until melted. I do 12 seconds at a time, stir, 10 more seconds, etc). When chocolate is melted, stir and spread over the peppermint icing. Sprinkle with crushed candy canes if you choose. When chocolate is set, cut into squares.
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