Make your holiday brownies minty-and extra chocolaty-with this candy-topped recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 24
Number Of Ingredients 12
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
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