Peppermint brownies are a favorite treat for many. Crushed peppermint candy makes these frosted, fudgy brownies especially good for the holidays.
20 min.prep time
6 (1-ounce) squares unsweetened baking chocolate
3 cups sugar
4 eggs, slightly beaten
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup powdered sugar
1/8 teaspoon peppermint extract
1 to 2 tablespoons milk
1 drop red food color, if desired
1/4 cup crushed candy canes or peppermint candy
Heat oven to 350°F. Grease bottom only of 13x9-inch baking pan. Set aside.
Melt 1 1/4 cups butter and chocolate in 3-quart saucepan over low heat, stirring occasionally, until smooth (6 to 10 minutes). Remove from heat; stir in sugar. Add eggs and 1/2 teaspoon peppermint extract; beat just until mixed. Stir in flour and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Spread batter into prepared pan. Bake for 30 to 35 minutes or until brownie just begins to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely.
Combine all frosting ingredients except milk in small bowl. Beat at low speed, gradually adding enough milk and scraping bowl often, for desired spreading consistency. Stir in food color, if desired, until well mixed.
Drizzle frosting over brownies. Sprinkle with candy; gently press into frosting. Cover; refrigerate to set frosting (30 minutes). Cut into bars.
Nutrition Facts (1 brownie)
Dietary Fiber: 1g
Recipe #7715©1995Land O'Lakes, Inc.