Peppermint Brownies Recipe


Nutrition

Cal/Serving: 309
Daily Value: 15%
Servings: 24

Low-Sodium
Kidney-Friendly, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat16g24%
Saturated10g48%
Trans0g0%
Carbs41g14%
Fiber1g4%
Sugars36g0%
Protein2g5%
Cholesterol60mg20%
Sodium27mg1%
Calcium23mg2%
Magnesium14mg4%
Potassium59mg2%
Iron1mg3%
Zinc0mg2%
Phosphorus39mg6%
Vitamin A393IU8%
Vitamin C0mg0%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg3%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)7µg2%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg2%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Peppermint Brownies
BinomialBaker

These fudgy brownies are all dressed up for the holidays with peppermint and mint chocolate chips in the batter.  Then, they are topped with a layer of peppermint frosting and then covered in chocolate and crushed candy canes.  Happy Holidays! 

http://binomialbaker.blogspot.com/2012/12/peppermint-brownies.html

3.084505
Ratings426

INGREDIENTS

For the Brownies :

  • 10 tablespoons unsalted butter
  • 8 ounces unsweetened bakers chocolate
  • 2 cups sugar
  • 4 eggs, lightly beaten
  • 2 tablespoons espresso powder
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • Pinch of salt
  • 1 cup flour

For the Peppermint Frosting :

  • 8 tablespoons unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons skim milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon peppermint extract

For the Topping :

  • 4 tablespoons unsalted butter
  • 3/4 cup semi-sweet chocolate chips
  • 2 candy canes, crushed

DIRECTIONS

For the Brownies :

Preheat the oven to 350 degrees and line a 13 by 9 inch baking pan with foil.  Lightly grease the foil.

In a large saucepan over low heat, melt the bakers chocolate with the butter.  Stir frequently until smooth and then stir in the sugar until well combined.  Stir in the eggs until well combined.  Next, stir in the espresso powder, vanilla, peppermint extract, and salt.  Mix in the flour until just combined.

Pour the brownie batter into your prepared pan and bake for 40 minutes or until an inserted toothpick comes out clean.  Let cool completely.

For the Peppermint Frosting :

Make the frosting by beating the butter, powdered sugar, milk, vanilla, and peppermint extract until well combined and fluffy.  Spread over the cooled brownies.

For the Topping :

To make the topping, melt the butter and the chocolate in the microwave for 30 seconds. Repeat until mixture is melted and smooth.  Spread over the frosting layer and then sprinkle the crushed candy canes on top.  Place the brownies in the fridge to set. Once set, cut into squares and serve!

Recipe Details

Servings: 24
Total time: 1 hour
Special Designations: Nut-free

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