Peppermint-topped Brownies

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