Tuesday, March 29, 2011

Peppermint Crunch Brownies

Chocolate + Mint = A Match Made in Heaven

I LOVE all things chocolate mint. So, so good. The truth, however, is that I sometimes go overboard with this combo at Christmastime and then I need a brief hiatus. It was time, though, to get back in the chocolate mint saddle!

These brownies end up with a crunchy, lacy peppermint topping that's thin enough to easily bite, but present enough to add real punch! Here's how I made these tasty beauties:


  • 1/2 cup (1 stick butter)
  • 1 tablespoon heavy cream (or half & half, or milk,...)
  • 1 cup sugar
  • 1 egg, lightly beaten
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon peppermint extract
  • 1/3 cup cocoa powder
  • 1 cup flour
  • 12 starlight mints, crushed (This is a great kid job. They can unwrap them, dump them in a zip bag, and beat with a wooden spoon. Just make sure you check the seal!)


Melt butter and cream together. Stir in sugar. Add egg, stirring quickly to ensure the egg does not "cook". Add baking powder, salt, and extract. Mix in cocoa powder, then add flour gradually. Pour in 8" square or 9" round pan. Top with crushed peppermints. Bake at 350 for 18 - 20 minutes. Cut with thin, sharp bladed knife for best results.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday

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