Peppermint Brownies

Peppermint Brownies
Photo by Scott Phillips

Ingredients

  • 4 large eggs
  • 2 cups granulated sugar
  • 2 tsp. peppermint extract
  • 2 tsp. peppermint tea leaves (from about 2-tea bags)
  • 4-½ oz. (1 cup) all-purpose flour
  • ¼ tsp. kosher salt
  • 10 oz. (2-½ sticks) unsalted butter; more for greasing the pan
  • + 4 more ingredients
    • 2 oz. white chocolate
    • 2 Tbs. light corn syrup
    • 2 oz. semisweet chocolate
    • 10 oz. unsweetened chocolate

Center a rack in the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper. Put about 2 inches of water in...

View full recipe at Fine Cooking

Comments

Variations on Peppermint Brownies

  • Peppermint Brownies
    • 8 egg whites
    • 1/2 cup nonfat sour cream alternative
    • 3 cups sifted powdered sugar
    • 1 1/3 cups all-purpose flour
    • 1/3 cup evaporated skimmed milk
    • +10 other ingredients


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