Land Olakes Peppermint Brownies Recipes
LAND O'LAKES PEPPERMINT BROWNIES
A rich chocolate brownie with a hint of peppermint.
Provided by Allrecipes Member
Time 1h47m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Melt 1 1/4 cups butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, until smooth. Remove from heat; stir in sugar. Add eggs and 1/2 teaspoon peppermint extract; beat just until mixed. Stir in flour and salt; mix well.
- Grease bottom only of a 13x9 inch baking pan. Spread batter into pan. Bake for 30 to 35 minutes or until brownie just begins to pull away from sides of pan. (DO NOT OVER BAKE.) Cool completely.
- Combine all frosting ingredients except milk in small bowl. Beat at low speed, gradually adding milk to desired spreading consistency.
- Drizzle frosting over brownies. Sprinkle with candy; gently press into frosting. Cover; refrigerate to set frosting (30 minutes). Cut into bars.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 29.7 g, Cholesterol 39.7 mg, Fat 10.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 113.9 mg, Sugar 21.1 g
LAND O'LAKES PEPPERMINT BROWNIES
A rich chocolate brownie with a hint of peppermint.
Provided by Allrecipes Member
Time 1h47m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Melt 1 1/4 cups butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, until smooth. Remove from heat; stir in sugar. Add eggs and 1/2 teaspoon peppermint extract; beat just until mixed. Stir in flour and salt; mix well.
- Grease bottom only of a 13x9 inch baking pan. Spread batter into pan. Bake for 30 to 35 minutes or until brownie just begins to pull away from sides of pan. (DO NOT OVER BAKE.) Cool completely.
- Combine all frosting ingredients except milk in small bowl. Beat at low speed, gradually adding milk to desired spreading consistency.
- Drizzle frosting over brownies. Sprinkle with candy; gently press into frosting. Cover; refrigerate to set frosting (30 minutes). Cut into bars.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 29.7 g, Cholesterol 39.7 mg, Fat 10.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 113.9 mg, Sugar 21.1 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
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.
YORK PEPPERMINT PATTY BROWNIES RECIPE
Chocolate + Mint= a perfect combination, especially around the holidays! I am always looking for ways to dress up plain ol' brownies and this is one of my favorites.
Provided by Camille Beckstrand
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat the oven to 425.
- Grease a 9x13" baking dish.
- Melt the butter and unsweetened chocolate in a pan over low heat, stirring often. Set aside.
- In a mixing bowl beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.
- Add the melted chocolate mixture and flour. Mix until incorporated.
- Stir in the chocolate chips.
- Spread half of the batter into the buttered pan. If you are using a kitchen scale, that is about 32 oz.
- Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
- Cover the patties with the second half of the batter.
- Bake at 425 for 22 minutes.
- Cool and then refrigerate at least 6 hours. Enjoy!
Nutrition Facts : Calories 889 kcal, Carbohydrate 154 g, Protein 7 g, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 111 mg, Sodium 285 mg, Fiber 4 g, Sugar 123 g, ServingSize 1 serving
LAND O'LAKES PEPPERMINT BROWNIES
A rich chocolate brownie with a hint of peppermint.
Provided by Allrecipes Member
Time 1h47m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Melt 1 1/4 cups butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, until smooth. Remove from heat; stir in sugar. Add eggs and 1/2 teaspoon peppermint extract; beat just until mixed. Stir in flour and salt; mix well.
- Grease bottom only of a 13x9 inch baking pan. Spread batter into pan. Bake for 30 to 35 minutes or until brownie just begins to pull away from sides of pan. (DO NOT OVER BAKE.) Cool completely.
- Combine all frosting ingredients except milk in small bowl. Beat at low speed, gradually adding milk to desired spreading consistency.
- Drizzle frosting over brownies. Sprinkle with candy; gently press into frosting. Cover; refrigerate to set frosting (30 minutes). Cut into bars.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 29.7 g, Cholesterol 39.7 mg, Fat 10.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 113.9 mg, Sugar 21.1 g
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