PEPPERMINT-FUDGE BROWNIES

Peppermint-Fudge Brownies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h20m

Yield 24

Number Of Ingredients 12

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1 1/2 cups butter, cut into pieces
1 bag (10 oz) bittersweet chocolate chips
1 1/4 cups sugar
2 teaspoons vanilla
3/4 teaspoon peppermint extract
4 eggs
1 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup whipping cream
3/4 cup crushed peppermint candies (about 30 candies)

Steps:

Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
In medium microwavable bowl, microwave butter and bittersweet chocolate chips uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Stir in sugar, vanilla and peppermint extract with whisk. Add eggs, one at a time, beating well with whisk after each addition. Stir in flour, baking powder and salt until combined. Pour batter into pan.
Bake 28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 1 hour.
In medium microwavable bowl, microwave semisweet chocolate chips and whipping cream uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Pour mixture evenly over brownies. Sprinkle with peppermint candies. Refrigerate 30 minutes or until set.
Use foil to lift brownies from pan. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 360, Carbohydrate 34 g, Fat 5, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 250 mg