Vegan Peppermint Brownies Recipe with Zack Ward, A Christmas Story's Scut Farkus
Learn how to make a fun Christmas and Holiday themed dessert, Vegan Peppermint Brownies, on The Healthy Voyager's Global Kitchen hosted by Carolyn Scott-Hamilton and special guest star, Zack Ward, aka Scut Farkus from the holiday classic, A Christmas Story! Get into the holiday spirit with the star of one of the best holiday films of all time and The Healthy Voyager while enjoying a delicious, vegan treat!
Peppermint Brownie Bars
Brownies
2 cups granulated sugar
1 cup cocoa
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup melted vegan butter
3 egg replacers
1 1/2 teaspoon vanilla extract
1 1/2 tablespoon water
Icing
1/2 cups confectioners’ sugar
1/2 cup (1 stick) plus 7 tablespoons vegan butter, divided
1 1/2 tablespoons vegan heavy cream (we use coconut cream)
1 teaspoon Pure Peppermint Extract
Chocolate Sauce and Topping
12 ounces semi-sweet baking chocolate, coarsely chopped
Crushed peppermint candies , (optional)
Preparation
Preheat oven to 350°F. Prepare brownie mix in a mixer or food processor by starting with dry ingredients first then adding the wet.
Spread batter in greased foil-lined 15x10x1-inch baking pan.
Bake 15 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter, melted, cream and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over cooled brownie. Refrigerate 30 minutes.
Melt chocolate and remaining 1/2 cup (1 stick) butter in a double boiler until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie. Sprinkle with crushed peppermint candies, if desired. Cut into bars.
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Fudgy Peppermint Brownies
Fudgy Peppermint Brownies - These brownies are the perfect treat for the holidays, made with peppermint cream, chocolate ganache, crushed candy canes, and extra fudgy brownies made using Eggland’s Best eggs. EB eggs contain 6x more vitamin D and more than double the Omega-3's than ordinary eggs!
Recipe sponsored by Eggland’s Best
FULL RECIPE:
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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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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
Brownies with Peppermint and Dark Chocolate with Matt Lewis and Renato Poliafito
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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
How to Make Peppermint Brownies | The Pioneer Woman - Ree Drummond Recipes
If there's one thing guaranteed to get me in the holiday spirit, it's peppermint. In my Christmas movie, Candy Coated Christmas, a few years back, I played a bakery owner in the fictional town of Peppermint Hollow (fitting!) who was known for her mint brownie bites. They're just the cutest homemade food gift to box up and share with friends, stick on a Christmas cookie plate, or bring to a Christmas party. They're also a great way to use up all those stray candy canes you've accumulated throughout December.
How do you know when peppermint brownies are done baking?
Use the toothpick test. Stick a toothpick in the center and if it comes out clean or with a few moist crumbs, they're done. The moist crumbs just mean the brownies will be good and fudgy which is exactly what you want. If the toothpick looks like it's covered in batter, though, they'll need to bake longer.
Is butter or oil better for brownies?
I like using butter in homemade brownie recipes. Boxed mixes will have you use oil, but butter gives brownies a richer taste and cakier texture.
What's the best way to store peppermint brownies?
To keep them fresh for several days, store the brownies in an airtight container at room temperature. You can cut pieces of parchment paper and use them to layer the brownies on one another without hurting the topping.
YIELDS:
12 - 16 serving(s)
PREP TIME:
30 mins
TOTAL TIME:
2 hrs
Ingredients
1 c. salted butter, plus more for the pan.
4 oz. bittersweet chocolate, broken into pieces.
1/3 c. unsweetened cocoa powder
2 c. sugar
3 large eggs
1 tbsp. peppermint extract
1 1/4 c. all-purpose flour
1/2 c. semisweet chocolate chips
Crushed candy canes or peppermints, for topping
Directions
1
Preheat the oven to 350ºF. Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving an overhang on 2 sides; lightly butter the parchment.
2
In a medium saucepan, melt the butter and bittersweet chocolate over medium-low heat, stirring, about 3 minutes. Remove from the heat and whisk in the cocoa powder until smooth. Let cool slightly, about 5 minutes.
3
Stir the sugar into the chocolate mixture until well combined. Stir in the eggs, one at a time, and mix until well combined. Stir in the peppermint extract. Add the flour and gently stir until completely combined.
4
Pour the batter into the pan and spread evenly. Tap the pan on the counter to release any air bubbles. Bake until a toothpick inserted into the center comes out clean, about 40 minutes (do not over bake). Let cool until firm enough to easily lift from the pan using the parchment paper, about 25 minutes. Lift out of the pan and transfer to a rack to cool completely.
5
Put the chocolate chips in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring, until melted. Drizzle over the brownies and sprinkle with crushed candy. Let set before slicing.