Peppermint Brownies

Peppermint Brownies
Photo by Scott Phillips

Ingredients

  • 2 tsp. peppermint tea leaves (from about 2-tea bags)
  • 4 large eggs
  • 2 tsp. peppermint extract
  • 2 oz. white chocolate
  • 2 Tbs. light corn syrup
  • 4-½ oz. (1 cup) all-purpose flour
  • ¼ tsp. kosher salt
  • + 4 more ingredients
    • 2 oz. semisweet chocolate
    • 10 oz. unsweetened chocolate
    • 10 oz. (2-½ sticks) unsalted butter; more for greasing the pan
    • 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
    • 2/3 cup unsweetened cocoa
    • 1/2 teaspoon peppermint extract
    • 1 teaspoon vanilla extract
    • 1 1/3 cups all-purpose flour
    • 3 cups sifted powdered sugar
    • +10 other ingredients


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