Peppermint Brownies

Peppermint Brownies
Photo by Scott Phillips

Ingredients

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

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
    • 1/4 cup plus 1 tablespoon hot water
    • 1/4 cup unsweetened cocoa
    • 1/2 cup nonfat sour cream alternative
    • 8 egg whites
    • 1 teaspoon vanilla extract
    • +10 other ingredients


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