Peppermint-topped Brownies

Peppermint-topped Brownies
Photo by Leigh Beisch

Ingredients

  • 1 tablespoon vanilla
  • 3 eggs
  • ½ cup cocoa powder
  • 1 cup whipping cream
  • ¼ teaspoon salt
  • ½ pound semisweet chocolate, chopped
  • 1 ½ cups sugar
  • + 17 more ingredients
    • 10 tablespoon butter, plus more for pan
    • 6 ounces good-quality bittersweet chocolate, broken into large chunks
    • ½ teaspoon baking powder
    • 1 cup all-purpose flour
    • 80 hard, round, red-and-white peppermint swirl candies (17 oz.; see Notes)
    • 1 tablespoon vanilla
    • 3 eggs
    • ½ cup cocoa powder
    • 1 cup whipping cream
    • ¼ teaspoon salt
    • ½ pound semisweet chocolate, chopped
    • 1 ½ cups sugar
    • 10 tablespoon butter, plus more for pan
    • 6 ounces good-quality bittersweet chocolate, broken into large chunks
    • ½ teaspoon baking powder
    • 1 cup all-purpose flour
    • 80 hard, round, red-and-white peppermint swirl candies (17 oz.; see Notes)

1. Preheat oven to 350°. Butter a 9- by 13-in. baking pan. In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes. 2. In a large bowl, whi...

View full recipe at My Recipes

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