FROSTED PEPPERMINT BROWNIES
Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 140 mg, Sugar 28 g, TransFat 0 g
PEPPERMINT-RAINBOW CHIP FROSTED BROWNIES
Mint and brownies pair up as a delicious combination. Brownies and rainbow chip frosting; what could be easier!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In small bowl, stir together frosting, extract and food color until smooth.
- Spread frosting evenly over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 16 g, TransFat 1 g
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
PEPPERMINT FROSTED BROWNIES RECIPE
Everyone will love these thick peppermint frosted brownies. They're loaded with chocolate and topped with a crushed candy cane white chocolate frosting.
Provided by LifeMadeSimpleTeam
Categories Brownies & Bars
Time 1h25m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and lightly coat with baking spray, set aside.
- In the bowl of a stand mixer, beat together the melted butter, sugars and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
- In a medium size mixing bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and using a spatula, fold in the chopped chocolate, if desired.
- Pour batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 18-22 minutes or until set, taking care not to over-bake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
- Meanwhile, melt the white chocolate in a double boiler or in the microwave. Allow the chocolate to cool at room temperature for 15 minutes.
- In the bowl of a stand mixer fitted or a large mixing bowl using a handheld mixer, beat the butter on high until creamy, about 2 minutes. With mixing speed on low, gradually add the powdered sugar, milk or cream, vanilla extract, peppermint extract, and salt. Mix until combined. Add the white chocolate and 2 tablespoons of crushed candy canes, beat on high for 1 minute.
- Using an offset spatula, frost the cooled brownies. Sprinkle with remaining candy cane bits. Store in the refrigerator until ready to serve.
Nutrition Facts : ServingSize 16 serving, Calories 317 kcal, Carbohydrate 43 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 93 mg, Fiber 1 g, Sugar 35 g
PEPPERMINT FUDGE BROWNIES
This is a delicious brownie dressed up with creamy peppermint frosting and drizzled with chocolate ganache. -Heidi Farnworth, Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 brownies.
Number Of Ingredients 7
Steps:
- Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring 3 tablespoons cream just to a boil. Pour over chocolate; whisk until smooth. Set aside., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, extract, remaining cream and food coloring if desired. Beat until smooth. Frost brownies. Drizzle chocolate over top.
Nutrition Facts : Calories 407 calories, Fat 22g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 224mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
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