Chocolate Peppermint Brownies Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodSpeciality

Ingredients

 Butter/Margarine1⁄2 Cup (8 tbs)
 Unsweetened chocolate square2 Ounce (2 squares, 1-ounce each)
 Sugar1 Cup (16 tbs)
 Eggs2 Large, lightly beaten
 All purpose flour1⁄2 Cup (8 tbs)
 Baking powder1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Vanilla extract1 Teaspoon
 Chopped pecans1⁄2 Cup (8 tbs)
 Peppermint frosting1⁄2 Cup (8 tbs)
 Butter/Margarine1 Tablespoon
 Unsweetened chocolate square1 Ounce (1 square)

Nutrition Facts

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

Directions

Melt 1/2 cup butter and 2 chocolate squares in a large saucepan over low heat.
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.
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