Peppermint Fudge Brownies Recipes
PEPPERMINT-FUDGE BROWNIES
Make your holiday brownies minty-and extra chocolaty-with this candy-topped recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In medium microwavable bowl, microwave butter and bittersweet chocolate chips uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Stir in sugar, vanilla and peppermint extract with whisk. Add eggs, one at a time, beating well with whisk after each addition. Stir in flour, baking powder and salt until combined. Pour batter into pan.
- Bake 28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 1 hour.
- In medium microwavable bowl, microwave semisweet chocolate chips and whipping cream uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Pour mixture evenly over brownies. Sprinkle with peppermint candies. Refrigerate 30 minutes or until set.
- Use foil to lift brownies from pan. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 360, Carbohydrate 34 g, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 250 mg
PEPPERMINT-FUDGE BROWNIE MIX
This mix is so pretty when packaged as a gift, with the crushed peppermints sparkling against the dark chocolate colors. I like to print the baking instructions neatly on an index card to include with the mix, and decorate with Christmas stickers. -Barbara Burge, Los Gatos, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a 1-qt. glass jar, layer flour, cocoa, sugar, chocolate chips and peppermint candies, pressing down to fit if needed. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups mix)., To prepare brownies: Preheat oven to 325°. In a large bowl, beat butter until creamy. Add eggs, one at a time, until blended. Gradually add brownie mix, mixing well. If desired, stir in walnuts. Spread into a greased 13x9-in. baking pan., Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely in pan on a wire rack.
Nutrition Facts : Calories 207 calories, Fat 11g fat (6g saturated fat), Cholesterol 51mg cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
PEPPERMINT FUDGE BROWNIE COOKIES
These easy, minty brownie cookies made with Betty Crocker™ fudge brownie mix are sure to become a holiday favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 25
Number Of Ingredients 8
Steps:
- Heat oven to 350° F. Line large cookie sheets with cooking parchment paper.
- In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in chips. Let stand 15 minutes.
- Shape dough into 25 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets; press each ball slightly to flatten.
- Bake 9 to 11 minutes or until edges are set and center appears slightly wet. Remove parchment and cookies to cooling rack; cool 5 minutes. Remove cookies from parchment to cooling racks. Cool completely, about 30 minutes.
- Squeeze icing on cookies to decorate. Immediately sprinkle with additional baking chips, if desired. Store in airtight container.
Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 26 g, TransFat 0 g
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- Preheat the oven to 325°F. Line an 8-inch baking pan with parchment paper, extending the paper 2 inches over the sides to act as handles for easy lifting after the brownies have baked.
- Stir together the flour, cocoa powder, baking powder, and salt in a medium bowl. Stir together the sugar, mayonnaise, eggs, and vanilla in a large bowl. Add the flour mixture to the sugar mixture, stirring until combined. Stir in the melted chocolate.
- Bake the brownies at 325°F for 40 minutes, or until a toothpick inserted 1 inch from an edge comes out clean. Remove to a wire rack to cool completely.
- Prepare the Peppermint Frosting: Beat the butter at medium speed with an electric mixer until creamy. Add the powdered sugar and beat until fluffy. Add 1 teaspoon milk and beat until the mixture is smooth; add more milk if needed. Beat in the peppermint extract.
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