How To make Moist and Minty Brownies

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

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WHITE CHOCOLATE PEPPERMINT BROWNIES | EASY CHRISTMAS BROWNIES

Quickly make these white chocolate peppermint brownies from scratch.

White Chocolate Peppermint Brownies are double layered brownies. The lower layer is dark chocolate and peppermint and the next layer of melted white chocolate and broken Peppermint Candy Canes.

Course: Dessert
Cuisine: American

#peppermintbrownies #christmasbrownies
Prep Time: 15m
Cook Time: 30m
Total Time: 55m
10 min: 10m
Servings: 16 Brownies
INGREDIENTS:
- 10 oz Dark Chocolate Baking Bar
- ½ stick Unsalted Butter
- ¼ Tsp Peppermint Extract
- 1 whole Egg
- ½ cup All-Purpose Flour
- ½ Tsp Baking Soda
- 10 Oz White Melting Wafers
- Crushed Peppermint Candy Canes
METHOD:
1) Melt the Dark Chocolate Baking Bark in a double boiler with 1/2 stick of butter. If you're using Dark Melting Wafers then melt it with few drops of coconut oil until it gets smooth and silky.
2) Mix the melted dark chocolate with egg and granulated sugar using a wooden spoon or spatula. Also, Preheat the oven to 350F and grease a brownie baking dish with cooking spray and line with parchment paper with sides hanging out.
3) Sieve the Dry ingredients - Flour and Baking Soda. Mix it with the wet ingredients. Fold until combined. Pour it into a lined baking dish. Bake the brownies for 30 minutes or until a skewer inserted in the center comes out clean. Once the Brownies are baked, cool it down to room temperature
4) As the Brownie is cooling down, melt Whit Melting wafers with a few drops of coconut oil in the oven at 30 seconds bursts. As it gets smooth and creamy, layer it over the cooled brownie.Crush the Candy canes by taking them up in a zip-lock bag and crush them using a rolling pin. Add the crushed Peppermint candy canes on top.
5) Cut the Brownies into even-sized squares and serve!
You can obviously make these brownies ahead of time and store it. You can use it for Christmas Gifting purposes.  If you have cut out the brownies, then wrap individual pieces with foil wrap. Or else wrap the brownies with plastic food wrap and again with Aluminum Foil Wrap. You can store these in the freezer for up to 1 month. Before reuse, thaw it overnight in the refrigerator and serve.  You can also store these covered in the refrigerator for 1-2 weeks.
calories 213KCAL PER SERVING

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!

How to Make Peppermint Paleo Brownies

THESE PEPPERMINT PALEO BROWNIES HAVE BECOME A FAVORITE DESSERT IN OUR HOUSE.  THEY ARE MOIST, FUDGEY, AND WILL HAVE PEOPLE ASKING FOR THE RECIPE. 

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Fudgy Brownies With Lotus Biscoff | EPIC brownies at home | Biscoff desserts

If you’re obsessed with biscoff as much I am, you’re in for a treat because these #biscoff brownies are absolutely divine!

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written recipe-

1 cup ( 175gm) dark chocolate, coarsely chopped
½ cup (113gm) butter
1 cup (200gm) caster sugar
2 eggs or 1 cup (285gm) Greek yogurt
½ cup (60gm) all-purpose flour (maida)
1 tsp (4gm) baking powder
3 tbsp ( 23gm) cocoa powder
10 tbsp biscoff spread


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Brownies with Peppermint and Dark Chocolate with Matt Lewis and Renato Poliafito

Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
Renato Poliafito and Matt Lewis of Baked Bakery in Brooklyn make delicious peppermint brownies from all your leftover candy canes!

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*****

Peppermint Brownies
11 ounces good quality dark chocolate (60-72%), coarsely chopped
2 sticks butter, cut into 1-inch cubes
1 1/2 cups sugar
1/2 cup light brown sugar
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark cocoa powder
5 large eggs, room temperature
1 teaspoon pure vanilla extract
2 teaspoons peppermint extract
1/2 cup peppermint candies

1.Preheat oven to 350F.
2.Butter the sides and bottom of a glass or light colored metal 9x13x2 inch pan.
3.Over a double boiler melt the chopped chocolate and butter together and stir to completely combine. Turn off the heat but keep the bowl over the double boiler; add both sugars and whisk until completely combined. Remove the bowl from the pan and allow the mixture to come to room temperature.
4.In a medium bowl whisk together the flour, salt and cocoa powder.
5.To the chocolate/butter mixture add three eggs and whisk until just combined. Add the remaining eggs and whisk just to combine again. Stir in the vanilla and peppermint extract. Do not overbeat the batter at this stage or your brownies will be cakey.
6.Sprinkle the flour mixture over the chocolate. Using a spatula fold the dry ingredients into the wet until there is just a trace amount of the flour mixture still visible.
7.Pour the mixture into the prepared pan and smooth the top with your spatula. Bake the brownies for 30 minutes, rotating the pan halfway through baking. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
8.While the brownies are baking, put peppermint candies in a food processor and pulse until they are coarsely chopped. As soon as the brownies are removed from the oven sprinkle the crushed peppermints evenly over the top.
9.Cool the brownies completely before cutting and serving.

Yield: 24 brownies