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 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 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
KISSES PEPPERMINT BROWNIE DROPS
Chocolate brownies are topped with HERSHEY'S KISSES Candy Cane Candies in this playful blend of mint and HERSHEY'S Cocoa. Mwah!
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 36m
Yield 48
Number Of Ingredients 9
Steps:
- Stir together brownie mix, cocoa and crushed peppermint candies in large bowl. Add contents of syrup pouch, water, egg and oil, beating until well blended. Refrigerate about 1 hour or until firm enough to roll.
- Heat oven to 350 degrees F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from candies.
- Shape dough into 1-inch balls. Roll balls in powdered sugar and place on prepared cookie sheet.
- Bake 9 to 11 minutes or until set. (Some peppermint may melt out along edges of cookies. After removing from oven, immediately use edge of knife or spatula to push melted peppermint back to edges of cookie.) Cool 2 minutes. Press candy piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 13.9 g, Cholesterol 4.4 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.2 g, Sodium 38.9 mg, Sugar 4.4 g
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 BROWNIE COOKIES
Brownies can be contentious. You may be an edge person or someone who loves middle pieces, a fudgy fanatic or a cakey purist. These cookies will please all brownie lovers, with chewy edges, tender centers and crunch from crushed peppermint candies. While any unsweetened cocoa powder will work in this recipe, Dutch-processed cocoa will make the cookies taste more chocolaty and round out their peppermint flavor. Whisking the eggs and sugars for a long time may seem fussy, but this process gives the cookie body, makes the batter easier to scoop and ensures a shiny top, the hallmark of any good brownie.
Provided by Vaughn Vreeland
Categories cookies and bars, dessert
Time 40m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
- Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
- Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
- With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
- Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
- Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.
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 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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PEPPERMINT STICK BROWNIES - MIDWEST LIVING
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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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