Peppermint Brownies

Peppermint Brownies
Photo by Scott Phillips

Ingredients

  • 10 oz. (2-½ sticks) unsalted butter; more for greasing the pan
  • 2 Tbs. light corn syrup
  • 2 oz. semisweet chocolate
  • 10 oz. unsweetened chocolate
  • 4 large eggs
  • 2 cups granulated sugar
  • 2 tsp. peppermint extract
  • + 4 more ingredients
    • 4-½ oz. (1 cup) all-purpose flour
    • ¼ tsp. kosher salt
    • 2 tsp. peppermint tea leaves (from about 2-tea bags)
    • 2 oz. white 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
    • 2/3 cup unsweetened cocoa
    • 1/4 cup plus 1 tablespoon hot water
    • 8 egg whites
    • 1/2 teaspoon peppermint extract
    • Vegetable cooking spray
    • +10 other ingredients


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