How To make Moist and Minty Brownies

Fudgy Peppermint Brownies -- Versatile Chocolate Brownie Recipe from bakeyourwaykitchen.mov

Fudgy Peppermint Brownies -- Versatile Chocolate Brownie Recipe from bakeyourwaykitchen! -- see down below for notes

In this video, I will show you how to make Fudgy Peppermint Brownies!
Although, I am making these peppermint, you could make these mocha brownies by adding 1 teaspoon of coffee extract and 2 tablespoons of brewed coffee instead of the peppermint extract.
OR
Simply add 1 teaspoon of vanilla extract instead of the peppermint extract for a classic fudgy brownie.
Equally delicious!

INGREDIENTS:

Bittersweet chocolate, chopped -- at least 60% (85 Grams -- 3 oz)
Unsweetened chocolate, chopped (28 Grams -- 1 oz)
1/2 cup (55 Grams) butter
2 eggs
1 cup (200 Grams) granulated sugar
1 Teaspoon of Peppermint Extract -- (you could use vanilla instead or coffee extract is also very good!)
2/3 cup Flour (85 grams)
2 Teaspoons of Unsweetened Cocoa Powder (optional)
Pinch of salt
1/2 cup (85 Grams) semisweet chocolate chips
Approx. ½ cup of Crushed Candycanes or Peppermint Candies

METHOD:

1. Preheat oven to 350F/180C
2. In double boiler or microwave, melt together both chocolates and butter, stirring occasionally. Let coo.
3. In a large mixing bowl, whisk eggs with sugar until it turns pale and thickens. S
4. Add peppermint extract and add chocolate mixture.
5. Sift flour with salt in a small bowl.
6. Add dry ingredients to chocolate mixture; fold in just until blended. DO NOT OVERMIX!
7. Add the chocolate chips. Scrape into 9-inch (2.5 L) parchment paper-lined metal cake pan. You can use an 8 inch or a 9 by 13 but keep in mind a larger pan will make the brownie very thin and a smaller pan will make them thicker.
8. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with some moist crumbs. Anywhere from 15-25 minutes. It should NOT be clean because that means you over baked.
9. Sprinkle candycanes or peppermint candies over brownies with a handful of chocolate chips, place back in oven for 30 seconds.
10. Remove from oven, let cool on wire rack and refrigerate for at least 1 hour.
11. Cut into squares.
12. Enjoy! These brownies have a fudgy texture and a crunchy top from the candycanes!

These squares are rich and delicious! They are best kept in an air tight container in the fridge. Serve with ice cream or whipped cream!

I hope you enjoy these! Thanks for watching!

Doctored Brownie Mix | How to Improve Boxed Brownies

Today we're making a doctored brownie mix! I'll be showing you exactly how I improve boxed brownies to make them super tasty!

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Easy Fudge Brownies Recipe | Box Brownies Hack

Hey Y'all

I hope you enjoy these delicious brownies using a box mix. I make these often and they are always enjoyed by my friends and family. If you found this video helpful, please like and share the video with friends and family. MUAH!
00:00 Intro
00:20 Best box brownie mix
00:29 Prep 8x8 brownie pan
00:55 Ingredient substitutions
01:32 Brownie hack tips
01:55 how to mix brownies properly
02:56 Pour into pan properly
03:33 Cook
03:41 How to check if brownies are done
04:14 cut brownies tips
05:28 Enjoy

Hack Tips
Substitutions:
Water --- milk
Oil --- Butter

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Double Chocolate Peppermint Brownies -- The Frugal Chef

These double chocolate peppermint brownies are made with two kins of chocolate and peppermint extract. Then they are frosted with a peppermint cream cheese frosting and topped with crushed peppermint candies. They are very rich and perfect for the season. Enjoy!


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Makes 16 brownies
8 oz. (126 grams) semi-sweet chocolate
1 ¼ (160 grams) cups all-purpose flour
½ cup (55 grams) unsweetened cocoa powder
½ tsp. of salt
2 tsp. of baking powder
½ cup (115 grams) of unsalted, soft butter
½ cup (100 grams) of white sugar
1 cup (220 grams) of light brown sugar
2 large eggs – room temperature
1 tsp. peppermint extract
1/3 cup (80 grams) whole milk


Heat your oven to 325 degrees F (163C) and prepare an 8x8 inch (20x20 cm.) square baking dish – butter it and line it with aluminum foil with about 3 inches of overhang. Butter the foil.

Melt the chocolate in a double boiler and set aside. Cool down completely.

Whisk the flour, cocoa powder, salt and baking powder for a minute.

Cream the butter and sugars for two minutes. Add the eggs and the peppermint extract and beat until fully incorporated. Add the melted chocolate (make sure it is cool). Beat until mixed in. Do not overbeat.

Add half of the flour and mix in. Add the milk and mix in. Add the remaining flour and mix in. Do not overbeat your batter. Simply mix in the ingredients.

Pour the batter into the prepared pan and bake for 40 to 55 minutes. Insert a cake pin at 40 minutes and if it comes out with moist crumbs remove the brownies from the oven. If not check them every five minutes until done. Do not over bake these. You want to remove them from the oven slightly undercooked so they are the fudgey and not cakey.

Cool the brownies in the pan on top of a cooling rack completely. That will take about three hours.

FOR THE FROSTING:
8 oz. (226 grams) very soft cream cheese
½ cup (80 grams) of powdered sugar (confectioner’s, icing)
2 tsp. peppermint extract
½ to ¾ cup (115 to 175 grams) of very cold heavy cream
Red food coloring
Crushed peppermint candies for garnish (optional)

Sift the confectioner’s sugar into a bowl with the softened cream cheese. Cream. Add the peppermint extract and mix in. Start adding the cold heavy cream and beating well after each addition. Stop when you have the consistency you are looking for. The more cream you add the thicker your frosting will be. I used ½ cup.

Add the food coloring. Make it as dark as you want. I added 6 drops to mine. Beat until color is fully incorporated.

Remove the cool brownies from the pan by pulling on the foil overhang and frost them. Cut them into 16 equal squares and cover the frosting with the crushed candies.

To crush the candies simply place them in a thick bag and smash them with a rolling pin.

Print your recipe here -

Music courtesy of YouTube -
Hyperfun by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Testing Claire Saffitz's Mint-Chocolate Forever Brownies | Dessert Person

When Claire Saffitz started writing her new cookbook, she didn't have a go-to brownie recipe. Since it's an often requested and universally loved treat, she set out to develop the perfect brownie recipe. Her goal with the recipe was to have a CHEWY brownie that didn't require a lot of tricky process, extra steps, special equipment, or loads of time. These brownies can be made by hand and come together fast enough that you can make them on a weeknight! Rough day at work? Soothe yourself with some Forever Brownies. Good day at work? Celebrate with Forever Brownies. Just another day? Treat yo'self to Forever Brownies. Claire calls these her forever brownies because it's the last brownie recipe she (or I) will ever need! Today I'm trying one of the THREE alternate variations Claire provides in Dessert Person. This recipe swaps malted milk & milk chocolate in favor of peppermint extract & Andes mint chocolates.

This minty variation is the perfect flavor combination for the holidays -- if you're not one for cookie decorating, but still want the festive flavors, these pack some serious mint punch. Enjoy!

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Chocolate Mint Ganache Brownies Recipe

Moist and fudgy dark chocolate brownies with a layer of creamy peppermint then glazed with a glossy chocolate sauce.

Ingredients:
Brownie Layer:
2 sticks soft, unsalted butter
1 c brown sugar
2 c white sugar
1 tb vanilla {or coffee flavored liqueur}
4 room temperature eggs
1 1/2 c unbleached flour
1 ts fine salt
1 c unsweetened cocoa powder
1 c chocolate chips
Peppermint Filling:
1 stick soft unsalted butter
3 oz soft cream cheese
1 1/2 ts peppermint extract
Pink color {I used 2 drops of red}
2 1/2 c sifted powdered sugar
Pinch of fine salt
Chocolate Glaze:
8 oz bittersweet chocolate
5 tb unsalted butter

Print/save the recipe here:

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