Peppermint Brownies

Peppermint Brownies
Photo by Scott Phillips

Ingredients

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

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 teaspoon baking powder
    • 1/2 cup nonfat sour cream alternative
    • 2/3 cup unsweetened cocoa
    • 1/4 teaspoon salt
    • +11 other ingredients


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