Peppermint Brownie Pie Recipes

PEPPERMINT BROWNIES

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 PATTY BROWNIES

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!!!

PEPPERMINT BROWNIES

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.

PEPPERMINT BROWNIES

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.

BROWNIE-PEPPERMINT ICE CREAM PIE

Steps:

• Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.

PEPPERMINT BROWNIE PIE

Steps:

• 1. For filling, In a heavy saucepan, melt butter and unsweetened chocolate over low heat, stirring frequently. Cool 20 minutes.
• 2. Prepare, roll out pastry. Line a 9 inch pie plate with pastry, trim and crimp edge.
• 3. In mixing bowl, mix eggs, sugar, flour and vanilla. Stir in chocolate mixture and chocolate pieces. Pour into pie shell.
• 4. Bake pie in 350 degree oven for about 55 minutes or until filling is evenly puffed and edges of filling are slightly craked. Cool on wire rack, center will sink slightly as pie cools. Serve with whipped cream and if you like shaved candies. I have used a candy cane and chopped into small pieces to sprinkle on top of whipped cream.
• 5. Note: if you can not find the mint flavored chocolate chips, use regular chocolate chips and add 1/2 tsp peppermint extract to the batter.

FLUFFY PEPPERMINT PIE

Steps:

• Mix cookie crumbs, sugar and butter. Press evenly in bottom and up side of ungreased pie plate, 9x1 1/2 inches.
• Place marshmallows and milk in large microwavable bowl. Microwave uncovered on High about 3 minutes, stirring once, until marshmallows are melted. Refrigerate about 25 minutes or until mixture mounds slightly when dropped from a spoon.
• Beat whipping cream, food color and peppermint extract in chilled medium bowl with electric mixer on high speed until stiff. Stir marshmallow mixture until blended; fold into whipped cream. Fold in crushed candies. Mound mixture into crust. Cover and freeze about 5 hours or until frozen. Cover and freeze any remaining pie.

NO-BAKE PEPPERMINT PIE RECIPE

Steps:

• Crush the Oreo cookies by pulsing them into crumbs in a food processor. Melt the butter. In a large bowl, add the crushed Oreos and stir in the melted butter with a fork. Once clumps begin to form, and the mixture is well incorporated, press it into a pie plate. Put the crust in the freezer to set while making the filling.
• Crush the peppermint candy canes in a food processor until broken up into fine crumbs.
• Whip the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also mix the softened cream cheese and sugar in a large bowl with a wooden spoon if you don't have a stand mixer.
• Mix in the peppermint extract and crushed peppermint candy canes. Fold in the whipped cream.
• Spread the filling in the prepared pie crust. Smooth the top with a spatula. Put the peppermint pie in the fridge to set for two to three hours.

PEPPERMINT BROWNIE PIE

Steps:

• For filling: In a heavy small saucepan, melt butter and chocolate over low heat, stirring frequently. Cool 20 minutes.
• Meanwhile, prepare and roll out pastry. Line a 9-inch pie plate with pastry; trim and crimp edge.
• In a mixing bowl, combine eggs, sugar, flour and vanilla. Stir in the chocolate mixture and chocolate pieces. Pour into pastry lined pie plate.
• Bake pie in a 350 degree oven about 55 minutes or until filling is evenly puffed and edges of filling are slightly cracked.
• Cool on wire rack (center will sink slightly as pie cools). Serve with whipped cream.

PEPPERMINT BROOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in peppermint extract. Spread in pan.
• Make cookie dough as directed on pouch for drop cookies. Stir in 1/4 cup of the crushed candies. Drop dough by spoonfuls over top of brownie batter.
• Bake 34 to 38 minutes or until toothpick inserted in center comes out almost clean, covering with foil last 10 minutes if necessary to prevent overbrowning of cookie. Cool completely, at least 1 1/2 hours.
• Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag. Squeeze bag to pipe over top of bar. Sprinkle remaining crushed candies over top. Cut into 6 rows by 4 rows. Store loosely covered in single layer at room temperature.