Peppermint Brownies

Peppermint Brownies
Photo by Scott Phillips

Ingredients

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


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