Peppermint Fudge Brownies Recipes

Steps:

• Prepare and bake brownies according to package directions. Cool on a wire rack., Meanwhile, place chocolate chips in a small bowl. In a small saucepan, bring 3 tablespoons cream just to a boil. Pour over chocolate; whisk until smooth. Set aside., In a small bowl, beat butter until fluffy. Add the confectioners' sugar, extract, remaining cream and food coloring if desired. Beat until smooth. Frost brownies. Drizzle chocolate over top.

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In medium microwavable bowl, microwave butter and bittersweet chocolate chips uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Stir in sugar, vanilla and peppermint extract with whisk. Add eggs, one at a time, beating well with whisk after each addition. Stir in flour, baking powder and salt until combined. Pour batter into pan.
• Bake 28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 1 hour.
• In medium microwavable bowl, microwave semisweet chocolate chips and whipping cream uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Pour mixture evenly over brownies. Sprinkle with peppermint candies. Refrigerate 30 minutes or until set.
• Use foil to lift brownies from pan. Cut into 6 rows by 4 rows.

Steps:

• Spray 8-inch square pan with cooking spray. Line with parchment, extending ends of parchment over sides. Spray with additional cooking spray.
• Beat cream cheese in large bowl with mixer until creamy. Gradually add sugar, mixing well after each addition.
• Spoon half the cream cheese mixture into separate bowl. Add unsweetened chocolate; mix well. Press onto bottom of prepared pan, using moistened fingers.
• Add white chocolate and peppermint extract to remaining cream cheese mixture; mix well. Press into even layer over chocolate layer in pan. Smooth top with spatula. Sprinkle with candies.
• Refrigerate 2 hours or until firm. Use parchment handles to remove fudge from pan before cutting to serve.

Steps:

• Preheat oven to 325° F and grease a 13x9-inch baking pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL then remove from heat.
• Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth.
• Transfer to a large bowl and let cool slightly (so you don't cook the eggs).
• Add eggs, one at a time, beating well after each addition.
• Stir in flour mixture gently (be sure not to overmix).
• Stir in nuts, if using.
• Spread into prepared pan.
• Bake for 28-32 minutes.
• Cool completely in pan on a wire rack.

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
• Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
• Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
• Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
• Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
• Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
• While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
• Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
• Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.

Steps:

• Line a 9-inch square baking dish with aluminum foil.
• Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture.
• Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours.
• Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.

Steps:

• In a 1-qt. glass jar, layer flour, cocoa, sugar, chocolate chips and peppermint candies, pressing down to fit if needed. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups mix)., To prepare brownies: Preheat oven to 325°. In a large bowl, beat butter until creamy. Add eggs, one at a time, until blended. Gradually add brownie mix, mixing well. If desired, stir in walnuts. Spread into a greased 13x9-in. baking pan., Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely in pan on a wire rack.