Peppermint Crunch Brownie Cookies Food
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
Starting with Betty Crocker™ brownie mix makes quick work of these chewy, minty Christmas cookies.
Provided by By Annalise Sandberg
Categories Dessert
Time 1h10m
Yield 20
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Open box of brownie mix, and set chocolate pouch aside.
- In large bowl, beat sifted brownie mix, melted butter and egg until batter is smooth. Stir in peppermint crunch baking chips and semisweet chocolate chips.
- Shape dough into tablespoon-size balls. Place on cookie sheet.
- Bake 10 to 12 minutes or until cookies are puffed and cracked, but still appear a little shiny. Cool completely.
- In small bowl, stir together chocolate from brownie mix pouch and sifted powdered sugar. Drizzle over cooled cookies. Let stand 30 minutes.
Nutrition Facts : Calories 220, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 24 g, TransFat 0 g
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PEPPERMINT CRUNCH BROWNIE BITES | BROWNIE BITES RECIPE
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Reviews 56Estimated Reading Time 4 mins
- 1. Preheat oven to 350 degrees F. Spray mini muffin pan with non stick cooking spray or line with paper cups. Set aside.
- 2. Place butter in medium saucepan on the stove. Heat over medium heat until butter is melted. Remove from heat and stir in sugar, vanilla, and peppermint extract. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; stir until well blended. Add flour, baking powder and salt; stir until combined.
- 3. Fill each muffin cup slightly more than halfway full. Bake in preheated oven for 12-15 minutes or until a toothpick comes out clean when inserted in the center of a brownie bite. Allow the brownie bites to cool for 5 minutes before removing from the muffin tin.
- 4. While the brownie bites are cooling, melt white chocolate in the microwave, in a microwave safe bowl, or by using a double-boiler. Dip the tops of the brownie bites in the white chocolate. Set on a wire cooling wrack and sprinkle with crushed candy canes. Continue until all of the brownie bites are dipped and sprinkled. Let white chocolate harden before serving.
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- Preheat the oven to 325 degrees Fahrenheit. In a small bowl, whisk or sift together the flour, cocoa powder, and salt.
- Place the butter, the 3 oz unsweetened chocolate, and the 3 oz bittersweet chocolate in a large, microwave-safe bowl. Microwave it in 30-second increments, stirring after every 30 seconds, until the chocolate is melted and smooth. Set it aside to cool for five minutes. While you wait for the chocolate to cool, coarsely chop 20 of the Andes peppermints and set the remaining 8 aside for now.
- Whisk the water and sugar into the chocolate/butter mixture. It will look grainy and unpleasant. Not to worry! Whisk the eggs in one at a time, whisking well after each addition. After the second egg, the batter should start to smooth out, and by the time you add the third egg and whisk it in, all the graininess should be gone. Add the vanilla and mint extracts, and whisk those in as well.
- Add the dry ingredients, and use a spatula to stir them into the batter until there are no dry patches remaining. Finally, add the chopped mints and the chocolate chips and stir them in.
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