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:

¾ c. Andes peppermint crunch baking chips or chopped peppermint bark

¼ tsp. baking soda

¼ c. bittersweet chocolate chips (60%)

4 eggs

1 c. all-purpose flour

½ tsp. peppermint extract

½ tsp. salt

½ c. semi-sweet chocolate chips

2½ c. sugar

1¾ c. unsweetened cocoa powder

1 tsp. vanilla

Equipment:

sauce pan

aluminum foil

oven

frying pan

mixing bowl

stand mixer

whisk

bowl

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:

Quickview
289k Calories
3g Protein
15g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
289k
14%

Fat
15g
25%

  Saturated Fat
10g
67%

Carbohydrates
36g
12%

  Sugar
28g
31%

Cholesterol
54mg
18%

Sodium
168mg
7%

Caffeine
17mg
6%

Get Enough Of These
Protein
3g
6%

Manganese
0.33mg
17%

Copper
0.3mg
15%

Fiber
2g
10%

Magnesium
40mg
10%

Iron
1mg
8%

Phosphorus
81mg
8%

Selenium
5µg
8%

Vitamin A
356IU
7%

Vitamin B2
0.09mg
5%

Zinc
0.74mg
5%

Potassium
148mg
4%

Folate
15µg
4%

Vitamin B1
0.05mg
4%

Vitamin E
0.43mg
3%

Vitamin B3
0.51mg
3%

Calcium
24mg
2%

Vitamin D
0.34µg
2%

Vitamin B5
0.19mg
2%

Vitamin B12
0.1µg
2%

Vitamin K
1µg
1%

Vitamin B6
0.03mg
1%

covered percent of daily need
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