Peppermint Brownies Recipes

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PEPPERMINT BROWNIES



Peppermint Brownies image

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

cooking spray
1 ¼ cups all-purpose flour
½ teaspoon salt
2 cups white sugar
¾ cup cocoa powder
1 cup unsalted butter, melted
4 large eggs
1 teaspoon peppermint extract
¼ cup unsalted butter
2 cups powdered sugar
1 tablespoon milk
1 ½ teaspoons peppermint extract
1 drop red food coloring, or as needed
1 teaspoon milk
1 cup whipping cream
¼ cup unsalted butter
10 (1 ounce) squares bittersweet chocolate, chopped

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 BROWNIES



Peppermint Brownies image

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

1-1/3 cups all-purpose flour
1 cup baking cocoa
1 teaspoon salt
1 teaspoon baking powder
3/4 cup canola oil
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2/3 cup crushed peppermint candies
GLAZE:
1 cup semisweet chocolate chips
1 tablespoon shortening
2 tablespoons crushed peppermint candies

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 PATTY BROWNIES



Peppermint Patty Brownies image

Brownies with York Peppermint Patties in them.

Provided by Pam

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Yield 12

Number Of Ingredients 9

1 ½ cups margarine
3 cups white sugar
1 tablespoon vanilla extract
5 eggs
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
24 small peppermint patties

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 BARK BROWNIES



Peppermint Bark Brownies image

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

Nonstick baking spray
1 1/2 sticks (12 tablespoons) unsalted butter
1 1/4 cups (250 grams) granulated sugar
2/3 cup (70 grams) Dutch process cocoa
1/2 cup (65 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
2 large eggs, at room temperature, beaten
1 large egg yolk, at room temperature, beaten
2 teaspoons pure vanilla extract
1 tablespoon hot water
1/2 cup mini chocolate chips, optional
1 1/4 cups white chocolate chips
1/2 teaspoon vegetable oil
1/3 cup coarsely crushed candy canes

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



Peppermint Brownies image

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

Nonstick cooking spray
10 ounces/285 grams semisweet chocolate, chopped (or semisweet chocolate chips)
8 ounces/225 grams unsalted butter (2 sticks), cut into 1-inch pieces
1 cup/220 grams light brown sugar
1/2 cup/100 grams granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 1/2 cups/310 grams confectioners' sugar
2/3 cup/160 milliliters sweetened condensed milk
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
Pinch of fine sea salt
6 ounces/170 grams semisweet chocolate, chopped (or semisweet chocolate chips)
1/4 cup/60 milliliters heavy cream
1 tablespoon unsalted butter
Pinch of fine sea salt
1/2 cup/95 grams crushed peppermints or candy canes

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.

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Top Asked Questions

How to bake brownies with peppermint chocolate batter?
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.
What are peppermint brownies made out of?
Chocolate Dipped Peppermint Brownies are a decadent treat built upon layers and layers of fudgy chocolate and sprinkled with those magical peppermint candy canes that emulate the Holiday season. Prepare box brownie mix according to package directions and add in 1 tsp peppermint extract.
How do you Frost Peppermint brownies with frosting?
Spread the Peppermint Frosting evenly over the brownies. Spoon the Chocolate Drizzle over the frosting, and sprinkle with crushed peppermints. Let stand until the chocolate hardens (or refrigerate for 15 minutes). Cut into 16 squares.
How do you make the perfect Brownies?
You'll start by melting a whole stick of butter, then combining it with a big scoop of sugar. Just an FYI, the best brownies ALWAYS start with butter and sugar... Stir in eggs, coffee and peppermint extract until combined. Then add flour, cocoa powder and salt. Mix until just combined. Add half the crushed candy canes.

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