Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

Peppermint Bark Brownies Recipe

Ingredients:

BROWNIES:
  • 1 1/2 cup granulated sugar
  • 11 Tablespoons butter
  • 1/4 cup water
  • 1 ( 12 oz.) bag chocolate chips
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
PEPPERMINT BARK TOPPING:
  • 8 ounces white chocolate baking bars, melted (or 1 (12 oz.) bag white chocolate chips)
  • 6-7 candy canes, crushed

Instructions

  1. Preheat oven to 325F degrees. Line a 9×13 inch baking pan with aluminum foil leaving enough overhang on the sides and spray with non-stick cooking spray. Set aside.
  2. In a medium sized saucepan, combine sugar, butter, and water. Bring to boil and remove from heat.
  3. Add chocolate chips and vanilla extract; stir until chocolate melts.
  4. Pour chocolate mixture into a large mixing bowl. Add eggs, beating after adding each egg.
  5. Mix in flour, baking soda, and salt until combined.
  6. Pour brownie batter into prepared pan. Bake for 50 minutes.
  7. Place brownies on wire rack. Pour melted white chocolate over top of brownies and sprinkle with crushed peppermint candy canes. Let brownie cool completely before cutting them into squares.

Mummy Hazelnut Brownies Recipe

Mummy Hazelnut Brownies Recipe

Mummy Hazelnut Brownies Recipe

Ingredients:

  • 1 cup (2 sticks) butter
  • 4 ounces semisweet chocolate bars, chopped
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 3/4 cup Diamond of California chopped hazelnuts
  • vanilla buttercream frosting
  • candy eyeballs

Instructions:

  1. Preheat oven to 350F degrees. Line 9×13 inch baking pan with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Set aside.
  2. In a medium bowl, melt butter and chopped semisweet chocolate together. Let cool slightly.
  3. Stir in sugar and eggs.
  4. Whisk in flour, cocoa powder, and salt.
  5. Stir in chopped hazelnuts.
  6. Pour brownie batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before cutting into squares and frosting.

MAKE MUMMY FROSTING PATTERN:

  1. Cut cooled brownies into squares. See step-by-step photos above to learn how to frost each brownie with a mummy pattern.

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Peanut Butter Cup Cheesecake Brownies

Ingredients

Filling
  • 6 ounces brick-style cream cheese, softened (I used lite)
  • 1 large egg
  • 1/2 cup creamy peanut butter
  • 1/3 cup graunlated sugar
Brownies
  • 1 box (1 pound 2.4 ounces)Betty Crocker™ Original Supreme Premium Brownie Mix
  • Water, vegetable oil, and egg called for on brownie mix box
  • 1/3 cup salted peanuts, coarsely chopped
  • 1 heaping cup Reese’s™ Peanut Butter Cups Miniatures, halved (about 16 cups, halved)

Instructions:

  1. Preheat oven to 350F. Spray a 9-inch square pan with cooking spray; set aside.
  2. To a medium bowl, add all the filling ingredients and beat with an electric handheld mixer on medium-low speed until smooth, stopping to scrape down the sides of the bowl as necessary; set aside.
  3. To a large bowl, add the brownie mix and make the brownie batter using the water, oil, egg, and pouch of chocolate according to package directions. Spread half of brownie batter in pan.
  4. Add the filling in rounded tablespoons, spaced evenly over the pan. Using a spatula and taking your time, carefully spread the filling into an even, smooth, flat layer.
  5. Add the remaining brownie batter over filling, spreading it into an even, smooth, flat layer.
  6. Evenly sprinkle with peanuts.
  7. Bake for about 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out mostly clean or with a few moist crumbs, but not batter. Allow brownies to cool in pan on a wire race for about 1 hour.
  8. After about 1 hour (brownies will still be warm, just enough so peanut butter cups will melt slightly and adhere), evenly sprinkle with the halved peanut butter cups. Slice and serve. Extra brownies will keep airtight in the fridge for up to 5 days.

Peppermint Brownie Bites

Peppermint Brownie Bites

Peppermint Brownie Bites

Ingredients

  • 1 Fiber One™ 90 calorie peppermint fudge brownie
  • 2 tsp. vanilla greek yogurt
  • 1/2 tsp. reduced-fat cream cheese
  • 1 pinch edible glitter

Instructions

  • Whisk yogurt and cream cheese until smooth. Cut the brownie in half and shape into 2 (snow) balls. Spoon the yogurt mixture on top of each ball and sprinkle with edible glitter.

Peppermint Patty Brownies Recipe

Peppermint Patty Brownies Recipe

Peppermint Patty Brownies Recipe

Ingredients:
  • 1 cup butter
  • 8 squares unsweetened chocolate
  • 5 eggs
  • 3¾ cups sugar
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • ⅛ teaspoon almond extract
  • 1⅔ cups flour
  • 1 cup semi-sweet chocolate chips
  • 2 bags York Peppermint Patties
Directions:
  1. Preheat the oven to 425.
  2. Butter a 9 by 13 baking dish.
  3. Melt the butter and unsweetened chocolate in a pan over low heat, stirring often. Set aside.
  4. In a mixing bowl beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.
  5. Add the melted chocolate mixture and flour. Mix until incorporated.
  6. Stir in the chocolate chips.
  7. Spread half of the batter into the buttered pan. If you are using a kitchen scale, that is about 32 oz.
  8. Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
  9. Cover the patties with the second half of the batter.
  10. Bake at 425 for 20-22 minutes.
  11. Cool and then refrigerate at least 4-5 hours.
  12. Enjoy this amazing taste!