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Chocolate Peppermint Brownies Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate square||2 Ounce (2 squares, 1-ounce each)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 Large, lightly beaten|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Peppermint frosting||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate square||1 Ounce (1 square)|
Serving size: Complete recipe
Calories 3604 Calories from Fat 1968
% Daily Value*
Total Fat 227 g349.4%
Saturated Fat 104.8 g523.9%
Trans Fat 0 g
Cholesterol 697.1 mg
Sodium 1072.1 mg44.7%
Total Carbohydrates 398 g132.7%
Dietary Fiber 21.3 g85.1%
Sugars 311.8 g
Protein 36 g72.6%
Vitamin A 74.1% Vitamin C 1%
Calcium 31.9% Iron 119.1%
*Based on a 2000 Calorie diet
Remove from heat, and let cool 10 minutes.
Add sugar and eggs, stirring well.
Combine flour, baking powder, and salt; add to chocolate mixture, stirring well.
Stir in vanilla and pecans.
Spoon batter into a greased and floured 13- x 9- x 2-inch pan.
Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.
Cool brownies completely on a wire rack.
Spread with Peppermint Frosting.
Melt 1 tablespoon butter and 1 chocolate square in a small saucepan over low heat.
Remove from heat, and let cool.
Spoon chocolate mixture into a small heavy-duty, zip-top plastic bag or a decorating bag fitted -with tip No. 2; seal bag.
Snip a tiny hole in one corner of zip-top bag, using scissors; pipe chocolate mixture in a decorative design over Peppermint Frosting.
Cover and chill thoroughly.
Cut into 2- x 1-inch bars.
Store brownies in an airtight container in refrigerator.