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Chocolate Peppermint Brownies

  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
  Salt 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
  Chopped pecans 1⁄2 Cup (8 tbs)
  Peppermint frosting 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon
  Unsweetened chocolate square 1 Ounce (1 square)

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.

Recipe Summary

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