Rich and Fudgy Peppermint Brownies

The recipe Rich and Fudgy Peppermint Brownies is ready in around 52 minutes and is definitely an outstanding dairy free option for lovers of American food. This recipe makes 24 servings with 199 calories, 3g of protein, and 6g of fat each. For 31 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. If you have almond bark, unsweetened cocoa powder, bittersweet chocolate chips, and a few other ingredients on hand, you can make it. A few people made this recipe, and 29 would say it hit the spot. It works well as a hor d'oeuvre. It is brought to you by Life Made Simple. Overall, this recipe earns a not so awesome spoonacular score of 18%. Similar recipes include Rich Fudgy Flourless Brownies, Fudgy Peppermint Brownies, and Fudgy Peppermint Mocha Brownies.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees. Line a 913 inch pan with parchment or foil, set aside. In a large saucepan, melt butter. Add sugar and cook until the mixture becomes smooth and glossy. Remove from heat and allow the mixture to cool for 20 minutes.In the bowl of a stand mixer, combine the cooled (really it can be slightly warm) butter mixture, the vanilla and peppermint extracts. With mixing speed on low add one egg at a time, mixing just until incorporated.In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl from stand and fold in the three kinds of chips.Spread the brownie batter evenly into the prepared pan. Place in oven and bake for 22-28 minutes or until the brownies are set. Remove from oven and allow to cool for 45 minutes before cutting and serving.

 

Step by step:

1. Preheat oven to 325 degrees. Line a 913 inch pan with parchment or foil, set aside. In a large saucepan, melt butter.

2. Add sugar and cook until the mixture becomes smooth and glossy.

3. Remove from heat and allow the mixture to cool for 20 minutes.In the bowl of a stand mixer, combine the cooled (really it can be slightly warm) butter mixture, the vanilla and peppermint extracts. With mixing speed on low add one egg at a time, mixing just until incorporated.In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixing speed on low, gradually add dry ingredients.

4. Mix until no flour pockets remain.

5. Remove bowl from stand and fold in the three kinds of chips.

6. Spread the brownie batter evenly into the prepared pan.

7. Place in oven and bake for 22-28 minutes or until the brownies are set.

8. Remove from oven and allow to cool for 45 minutes before cutting and serving.

Nutrition Information:

covered percent of daily need