PEPPERMINT HOT COCOA BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 brownies
Number Of Ingredients 22
Steps:
- Make the brownies: Preheat the oven to 325˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Melt the butter and milk chocolate in a pot over medium-low heat, stirring. Remove from the heat and whisk in both sugars. Whisk in the eggs, one at a time, then the vanilla and milk. Gently whisk in the flour mixture until just combined. Spread the batter in the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few crumbs, about 45 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang.
- Meanwhile, make the topping: Combine the gelatin, salt and 1/4 cup water in a stand mixer fitted with a whisk attachment. Let sit 2 minutes. Combine the granulated sugar, corn syrup and 1/4 cup water in a small saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar is dissolved, 1 minute. With the mixer on low speed, slowly pour in the sugar syrup. Gradually increase the speed to high; beat until thick and fluffy, 12 to 14 minutes. Beat in both extracts.
- Coat a rubber spatula with cooking spray; spread the topping on the brownies. Sprinkle with peppermint candies and let set, about 2 hours. Cut into pieces using a knife coated with cooking spray.
PEPPERMINT PATTY BROWNIES
Brownies with York Peppermint Patties in them.
Provided by Pam
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Mix butter, sugar, and vanilla. Beat in eggs till well blended. Stir in flour, cocoa, baking powder, and salt. Blend well.
- Reserve 2 cups of batter, set aside
- Grease 13x9x2 inch pan. Spread remaining batter in prepared pan. Arrange peppermint patties in a single layer over batter about 1/2 inch apart.
- Spread reserved 2 cups batter over patties. Bake 350 degrees F (175 degrees C) for 50-55 minutes till brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Enjoy!!!
Nutrition Facts : Calories 652.9 calories, Carbohydrate 97.7 g, Cholesterol 77.8 mg, Fat 28.1 g, Fiber 3.6 g, Protein 7.2 g, SaturatedFat 6.6 g, Sodium 536.6 mg, Sugar 50.7 g
PEPPERMINT BROWNIES
These crowd-pleasing treats start with a dense, chewy brownie that's topped with a layer of creamy peppermint filling, dark chocolate glaze, and a sprinkle of crushed peppermints. For the cleanest slices, chill the finished brownies thoroughly, then use a warm knife to slice them. Dip the knife blade into hot water and wipe it dry with a kitchen towel between each cut, and you'll be rewarded with clean layers of chocolate, peppermint and glaze. It's fine to sub chocolate chips for the chopped chocolate, just make sure they are fully melted before proceeding.
Provided by Erin Jeanne McDowell
Categories snack, cookies and bars, finger foods, dessert
Time 1h15m
Yield 15 servings (one 9-by-13-inch pan)
Number Of Ingredients 20
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
- Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
- Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
- Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
- Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
- Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
- While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
- Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
- Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.
FROSTED PEPPERMINT BROWNIES
Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 140 mg, Sugar 28 g, TransFat 0 g
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 BROWNIES
Who doesn't love chocolate and peppermint brownies? These are rich and decadent and it'll be hard not to eat the whole pan in a sitting! Top with crushed candy canes, if desired.
Provided by thecraftinista
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h30m
Yield 16
Number Of Ingredients 17
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.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 60.8 g, Cholesterol 113.5 mg, Fat 30.6 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 18.7 g, Sodium 120.7 mg, Sugar 48.5 g
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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PEPPERMINT BROWNIES - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
- Preheat the oven to 350°F (180°C). Use the Kitchen Spritzer to spray the bottom of the 12" (30-cm) Nonstick Skillet with oil.Prepare cake-like brownies according to the directions.
PEPPERMINT STICK BROWNIES | MIDWEST LIVING
From midwestliving.com
Total Time 4 hrsCalories 211 per serving
- Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, allowing edges of foil to extend over the ends of the pan. Coat foil with nonstick cooking spray. Set pan aside. In a medium saucepan heat and stir butter and chocolate over low heat until smooth; set aside to cool slightly.
- Stir the 1 cup sugar into the chocolate mixture. Add the 2 eggs, one at a time, beating with a wooden spoon just until combined. Stir in 1 teaspoon vanilla. Stir in the flour, baking soda, and salt just until combined. Spread batter evenly in prepared pan. Set aside.
- In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add 1 cup sugar, 1 teaspoon vanilla, and peppermint extract; beat until smooth. Add milk and beat until combined. Add 3 eggs and beat on low speed just until combined. Pour cream cheese mixture over brownie batter in pan; carefully spread evenly over brownie batter. Drop red food coloring in random spots over cream cheese mixture. Use a thin metal spatula or table knife to swirl the food coloring into the cream cheese mixture (be careful not to swirl too deeply into the brownie layer).
- Bake for 30 to 35 minutes or until set (center no longer shakes). Cool in pan on a wire rack for 1 hour. Cover loosely and chill for 2 to 4 hours. Use foil to lift uncut bars from pan to a cutting board. Cut lengthwise in half, then crosswise into 1-inch wide sticks. Chill to store.
PEPPERMINT FUDGE BROWNIES | SOUTHERN LIVING
From southernliving.com
5/5 (1)Servings 16
- Preheat the oven to 325°F. Line an 8-inch baking pan with parchment paper, extending the paper 2 inches over the sides to act as handles for easy lifting after the brownies have baked.
- Stir together the flour, cocoa powder, baking powder, and salt in a medium bowl. Stir together the sugar, mayonnaise, eggs, and vanilla in a large bowl. Add the flour mixture to the sugar mixture, stirring until combined. Stir in the melted chocolate.
- Bake the brownies at 325°F for 40 minutes, or until a toothpick inserted 1 inch from an edge comes out clean. Remove to a wire rack to cool completely.
- Prepare the Peppermint Frosting: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar and beat until fluffy. Add 1 teaspoon milk and beat until the mixture is smooth; add more milk if needed. Beat in the peppermint extract.
PEPPERMINT BROWNIES {PERFECT FOR CHRISTMAS} - SPEND WITH ...
From spendwithpennies.com
5/5 (5)Total Time 45 minsCategory DessertCalories 303 per serving
- Beat the cream cheese and butter together until smooth. Mix in the powdered sugar and then spread over the cooled brownies.
- Heat the cream in the microwave until it starts to boil. Pour the chocolate chips in the cream and cover the bowl for 2 minutes and then whisk until smooth. Place in a bag and let it cool for 5-10 minutes and then drizzle over frosting and immediately sprinkle with the crushed candy cane.
PEPPERMINT BROWNIE RECIPE(EXTRA FUDGY) - DESSARTS
From dessarts.com
5/5 (2)Category Cookies And BarsCuisine AmericanTotal Time 50 mins
- Preheat the oven to 350F. Line a 9x13 baking pan with parchment paper by first buttering the bottom and sides. Leave an overhang of the parchment paper on the two long sides. Set aside.
- Heat the chocolate, espresso powder and butter in a double boiler (or in a bowl placed over a pot of simmering water) Stir until the chocolate and butter are completely melted. Turn off the heat. Add the sugar and stir until the sugar has melted. Remove it from the simmering water and let it cool to room temperature.
CHOCOLATE PEPPERMINT BROWNIES - SILK
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Servings 16Estimated Reading Time 50 secsCategory DessertsTotal Time 30 mins
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From mamalovesfood.com
Ratings 2Category DessertCuisine AmericanTotal Time 28 mins
- Pour batter into a lined or grease baking dish, and back according to package directions. Check for doneness with a toothpick.
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5/5 (12)Total Time 1 hr 10 minsCategory DessertCalories 323 per serving
- Preheat the oven to 350 degrees F. Coat a 9x9 inch square pan with cooking spray and line the bottom with parchment paper, leaving an overhang on both sides.
- To make the frosting: Beat the butter and cream cheese with a mixer until light and fluffy. Add the milk and beat until blended. Slowly add the powdered sugar and mix until thoroughly combined. Stir in the peppermint extract.
PEPPERMINT BROWNIES - BAKERITA
From bakerita.com
4.3/5 (9)Estimated Reading Time 4 minsCategory DessertTotal Time 50 mins
- Put the chocolate and butter in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and butter are completely melted and smooth. Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and peppermint extracts and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
PEPPERMINT BROWNIES RECIPE - NINA HENDRICK FOOD
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5/5 (1)Category DessertCuisine AmericanTotal Time 32 mins
THE FUDGIEST PEPPERMINT BROWNIES EVER | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
4/5 (3)Total Time 45 minsCategory DessertCalories 166 per serving
- Grease an 8×8 glass baking dish with cooking spray. Then line the bottom with parchment paper and up the sides for easy removal after baking.
- In a small bowl, add chocolate chips and butter. Melt chocolate in the microwave, heating in 30 second shifts and stirring until chocolate is smooth and completely melted.
EASY PEPPERMINT BROWNIES RECIPE {WITH BOX MIX} | THE …
From thefoodcafe.com
Cuisine AmericanTotal Time 50 minsCategory DessertCalories 118 per serving
- Prepare box brownie mix according to package directions and add in 1 tsp peppermint extract. Line an 8x8-baking dish with parchment paper and pour in brownie mix. Bake for 45-50 minutes.
- Remove from pan by lifting out brownies with parchment paper and let cool. Cut into squares and place in the freezer for 5 minutes. Meanwhile melt candy coating in a microwave safe dish in 1-minute increments until melted. Remove brownies from the freezer and dip in half the brownie in chocolate and sprinkle with crushed candy cane. Allow chocolate to harden and serve.
KETO PEPPERMINT BROWNIES RECIPE - THE COCONUT MAMA
From thecoconutmama.com
4.7/5 (3)Total Time 1 hr 10 minsCategory DessertCalories 208 per serving
- First, make the brownie batter. In a small microwavable bowl, add butter and chocolate chips. Melt in the microwave in 30-second intervals, stirring in between, until melted. It took me 60 seconds. Or you can heat the chocolate chips and butter in a small saucepan over low heat, stirring constantly until melted.
FUDGY PEPPERMINT BROWNIES - BUTTERNUT BAKERY
From butternutbakeryblog.com
5/5 (6)Total Time 456434 hrs 8 minsEstimated Reading Time 8 mins
- Preheat the oven to 350F and prepare a square 8×8 baking dish. Grease the inside with nonstick spray and line the bottom and sides with parchment paper, allowing some of the paper to hang over the edges.
- In a heat-safe bowl, add the chocolate and butter. Melt in the microwave in 30 second intervals until smooth (about 60 seconds total). If it’s still a bit too thick to drizzle on top of the brownies, add 1 teaspoon of oil to help thin it out.
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4.4/5 (65)Category Dessert
CHOCOLATE-PEPPERMINT BROWNIES RECIPE - CLAIRE PTAK | …
From foodandwine.com
4.5/5 (2)Category ChocolateServings 24Total Time 45 mins
- Preheat the oven to 350°. Butter a 9-by-13-inch baking pan and line with parchment paper; allow 2 inches of overhang on the long sides.
- In a heatproof bowl, combine two-thirds of the chopped chocolate with the 2 sticks of butter. Set the bowl over a pot of simmering water and stir until melted. Scrape the chocolate into another bowl and let cool slightly. Add the remaining chopped chocolate and the peppermint extract to the heatproof bowl and melt over the simmering water; remove from the heat and let cool slightly.
- In a medium bowl, whisk the eggs with the brown sugar until combined. Whisk in the chocolate-butter mixture until glossy and thick. Sprinkle the flour and salt into the bowl and stir until just incorporated. Spread the brownie batter in the prepared baking pan. Dollop the peppermint chocolate onto the brownie batter and swirl in with a table knife.
- Bake the brownies in the center of the oven for 15 minutes. Sprinkle the crushed candy canes on top and bake for 10 to 15 minutes longer, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool in the pan for at least 2 hours. Cut into squares and serve.
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3.5/5 (2)Category BakingCuisine AmericanTotal Time 55 mins
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4.9/5 (29)Total Time 3 hrs 55 minsCategory DessertCalories 302 per serving
- Adjust oven rack to middle position and heat oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- Place the white chocolate chips and shortening in a medium microwave-safe bowl, and microwave on high for 30 seconds. Stir and continue to microwave for 30 seconds more and stir until smooth. Continue the process at 10-second intervals as needed (BE CAREFUL, because white chocolate can burn easily.)
HOLIDAY PEPPERMINT BROWNIES - READY SET EAT
From readyseteat.com
Cuisine AmericanCategory DessertServings 20Total Time 1 hr
- Preheat oven to 350°F. Spray an 8 x 8 baking dish with cooking spray. Line with parchment paper, letting it hang over the sides so that it can be used later to remove the brownies from the pan.
- Prepare brownie mix batter according to package instructions. Pour half of brownie mix into prepared baking dish and top with an even layer of peppermint patties. Pour the remaining brownie mix on top.
- Remove brownies from pan using the parchment paper. Transfer to a cutting board. Using an offset spatula or a butter knife, evenly top with frosting. Decorate with crushed candy canes. Cut into squares and place on serving platter.
PEPPERMINT BROWNIES - FRESH APRIL FLOURS
From freshaprilflours.com
- Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
- In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
- When your brownie base is completely cool, use a spatula to spread the peppermint frosting evenly over the brownies. Allow frosting to set and crust over, about 15 minutes.
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