Peppermint Cream Brownie Bars

Name: Peppermint Cream Brownie Bars
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: 4 oz unsalted butter; 4 oz unsweetened chocolate, chopped; 4 large eggs; 2 cup granulated sugar; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/4 tsp salt; 4 oz butter, salted or unsalted at room temperature; 3 cup confectioners sugar; 2 tbsp cream, heavy, light or half and half. I used heavy.; 1/2 tsp peppermint extract; 12 oz semi sweet chocolate chips; 1/2 cup shaved chocolate peppermint cAndy, such as Andies mints or sprinkles or leave un garnished

fenway @Fenway

These are a Holiday staple in our house. They are rich, but refreshing with the peppermint cream. They freeze great, cut into bars and individually wrap and store in a freezer bag. They are then ready when you need them. Less to do during the busy Holiday season!

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Ingredients

1 hour 30 mins

12 servings

BROWNIE BASE
4 ozunsalted butter
4 ozunsweetened chocolate, chopped
4large eggs
2 cupgranulated sugar
1 tspvanilla extract
1 cupall-purpose flour
1/4 tspsalt
PEPPERMINT CREAM FILLING
4 ozbutter, salted or unsalted at room temperature
3 cupconfectioners sugar
2 tbspcream, heavy, light or half and half. I used heavy.
1/2 tsppeppermint extract
CHOCOLATE GLAZE
12 ozsemi sweet chocolate chips
GARNISH
1/2 cupshaved chocolate peppermint cAndy, such as Andies mints or sprinkles or leave un garnished

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Steps

1 hour 30 mins

1

Preheat oven to 350. Line a 9 by 13 inche baking pan with foil, allowing ends to extend over sides of pan for easy removal of brownies. Spray foil with non stick spray
2

MAKE BROWNIE BASE
3

In a medium bowl melt butter and chopped chocolate until melted in microwave carefully,let cool to room temperture
4

In a large bowl beat eggs, vanilla and sugar an just until well combined 1 minute
5

Add chocolate/butter mixture and stir just until.combined
6

Add flour and salt and stir just until uniform in color
7

Pour into prepared pan
8

Bake 20 to 25 minutes until a toothpick inserted in the center has a few moist crumbs
9

Cool in pan 30 minutes then.lift out using foil and cool completely before adding peppermint cream
10

MAKE PEPPERMINT CCREAM FILLING
11

Beat butter until creamy, add sugar, cream and peppermint extract and beat until light and fluffy. Add more drops of cream if it seems dry or to thick
12

Spread evenly over cooled brownies, and freeze at least 1 hour before glazing
13

MAKE CHOCOLATE GLAZE
14

Melt chocolate in microwave until just melted and smooth
15

Working very quickly pour warm chocolate over frozen peppermint cream spreading evenly, apply any garnish immediately before chocolate sets
16

Cut into bars. Store in refrigerator. These freeze very well. Wrap Individually, put in freezer bag and they are ready when to are!

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fenway @Fenway

on November 17, 2013 21:18

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.