Peppermint Brownies

Peppermint Brownies
Photo by Scott Phillips

Ingredients

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


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