Peppermint Brownies

Peppermint Brownies
Photo by Scott Phillips

Ingredients

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


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