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 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.
MINT-CHOCOLATE BROWNIES
The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter and line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides; butter parchment. Set aside.
- Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
- Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
- Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 35 to 40 minutes.
- Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
PEPPERMINT BROWNIE STICKS
These delicious Peppermint Brownie Sticks require only 3 ingredients are are made in 10 minutes or less. Impress your guests this Holiday with a yummy treat
Provided by Tiffany Bendayan
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- Remove brownies from the pan and peel away the foil. Place the brownie block on a cutting board and square off the corners.
- Decide how long you want your brownie sticks to be. Mine are about 4" which is the length of my knife, so I can cut the brownies in one single slice. Cut your smaller block into 3/4" to 1" brownie slices.
- Place a heaping 1/4 cup of candy melts into a microwave safe bowl. Heat according to package directions until melted completely. Pour into ziplock bag.
- Snip the corner of the bag and add squeeze the melted chocolate on to the brownie sticks. Sprinkle with crushed candy immediately. Let set until firm.
Nutrition Facts : Calories 220 kcal, Carbohydrate 12 g, Sodium 6 mg, Sugar 12 g, ServingSize 1 serving
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.
PEPPERMINT BROWNIE STICKS
Turn moist, scrumptious brownies into festive, people-pleasing party sticks with a drizzle of melted white chocolate and a sprinkle of crushed candy canes.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 36 servings
Number Of Ingredients 3
Steps:
- Prepare BAKER'S ONE BOWL Brownies; cool completely.
- Melt white chocolate as directed on package. Cut brownie into 36 (2-3/4x1-inch) sticks; drizzle with chocolate. Sprinkle with candy.
- Refrigerate until chocolate is firm.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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.
PEPPERMINT STICK BROWNIES
Make and share this Peppermint Stick Brownies recipe from Food.com.
Provided by Chef SusanNicole
Categories Bar Cookie
Time 35m
Yield 48 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl stir together flour, baking powder, and baking soda; set aside.
- In a large saucepan combine the sugar, butter and cocoa powder. Cook over medium heat till butter melts, stirring constantly. Remove from heat.
- Add eggs and vanilla. Using a wooden spoon, LIGHTLY beat just till combined (DON'T OVERBEAT).
- Add the flour mixture and milk alternately to the chocolate mixture, beating after each addition. Stir in the chocolate pieces and nuts. Spread batter into a 15x10x1-inch baking pan.
- Bake in a 350°F oven for 20 to 25 minutes or till a wooden toothpick inserted near center comes out clean.
- Fudge frosting: In a small heavy saucepan melt unsweetened chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in sifted powdered sugar and vanilla. Stir in enough hot water (2 to 4 tbsp) to make a soft spreading consistency.
- Sprinkle with crushed peppermint. Cut into bars.
Nutrition Facts : Calories 144, Fat 7.4, SaturatedFat 3.7, Cholesterol 19.7, Sodium 50.5, Carbohydrate 19.6, Fiber 0.9, Sugar 14.9, Protein 1.7
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- Fit mixer with a whisk attachment, place eggs in the bowl and beat on medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.
- Pour batter into greased and floured 8-inch square pan and bake for about 45 minutes or until a toothpick inserted into the center of the pan comes out clean. Remove pan from oven and cool on a wire rack.
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- 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.
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- 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.)
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- Melt the Dark Chocolate Baking Bark in a double boiler with 1/2 stick of butter. If you're using Dark Melting Wafers then melt it with few drops of coconut oil until it gets smooth and silky.
- Mix the melted dark chocolate with egg and granulated sugar using a wooden spoon or spatula. Also, Preheat the oven to 350F and grease a brownie baking dish with cooking spray and line with parchment paper with sides hanging out.
- Sieve the Dry ingredients - Flour and Baking Soda. Mix it with the wet ingredients. Fold until combined. Pour it into a lined baking dish. Bake the brownies for 30 minutes or until a skewer inserted in the center comes out clean. Once the Brownies are baked, cool it down to room temperature
- As the Brownie is cooling down, melt Whit Melting wafers with a few drops of coconut oil in the oven at 30 seconds bursts. As it gets smooth and creamy, layer it over the cooled brownie.Crush the Candy canes by taking them up in a zip-lock bag and crush them using a rolling pin. Add the crushed Peppermint candy canes on top.
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5/5 (3)Total Time 45 minsCategory DessertCalories 198 per serving
- Heat oven to 350ºF. Butter an 8-inch square pan and line with a strip of parchment overhanging on two sides. Butter parchment; set aside.
- In a saucepan, melt butter, chocolate and cocoa on low heat, stirring until smooth. Remove from heat and stir in sugar, eggs, flour, salt, nuts, milk and vanilla until combined.
- Spread batter into prepared pan. Bake until just set, 20 min. Remove from oven, top with marshmallows and bake until marshmallows are puffed, another 5 min. Immediately sprinkle with peppermint. Cool in pan. Loosen edges and lift brownies from pan using parchment. Use a buttered knife to cut into squares. Store airtight up to 1 day.
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- 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.
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