How To make Moist and Minty Brownies
1 1/4 c Flour
1/2 ts Baking soda
1/4 ts Salt
3/4 c Sugar
1/2 c Butter
10 oz Chocolate chips, mint flavor
1 t Vanilla
2 Eggs
Preheat oven to 350 deg f. Grease a 9" square pan. In a small bowl, combine flour, baking soda, and salt. Set aside. In a small sauce pan, combine sugar, butter and water. Bring to a boil. Remove from heat. Add 1 cup chocolate chips and the vanilla extract. Stir until chips are melted, and mixture is smooth. Transfer to a large mixer bowl. Add eggs, beating well after each addition. Stir in flour mixture and remaining chips. Spread in prepared pan. Bake for 35 minutes, just until center is set. Cool and cut into 2 1/4" squares. Makes 16 brownies.
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Chocolate Mint Brownies
A deliciously moist and chocolatey brownie, with a peppermint frosting filling which is topped by a rich chocolate ganache. Simply wonderful.
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10 Tips to Make Brownie Mix Taste Homemade | Decadent, Fudgy Brownie Recipe | Allrecipes.com
We’re gonna let you in on a secret: Brownies don’t actually have to be totally homemade in order to taste homemade. Find out how to upgrade store-bought brownie mix with these 10 genius tips for decadent, fudgy brownies every time. Plus, this recipe can be modified in so many ways! From next-level brownies filled with gooey chocolate to mile-high brownies packed with your favorite candy, there’s plenty of room for you to make it your own… no one will *ever* guess they’re from a box.
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#Homemade #Chocolate #Brownies #Dessert #Recipe #Allrecipes
0:00 Introduction
0:14 Next-Level Brownies
2:58 Extra-Thick Brownies
3:28 Over-the-Top Brownies
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10 Tips to Make Brownie Mix Taste Homemade | Decadent, Fudgy Brownie Recipe | Allrecipes.com
Brownies with Peppermint and Dark Chocolate with Matt Lewis and Renato Poliafito
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Renato Poliafito and Matt Lewis of Baked Bakery in Brooklyn make delicious peppermint brownies from all your leftover candy canes!
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*****
Peppermint Brownies
11 ounces good quality dark chocolate (60-72%), coarsely chopped
2 sticks butter, cut into 1-inch cubes
1 1/2 cups sugar
1/2 cup light brown sugar
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark cocoa powder
5 large eggs, room temperature
1 teaspoon pure vanilla extract
2 teaspoons peppermint extract
1/2 cup peppermint candies
1.Preheat oven to 350F.
2.Butter the sides and bottom of a glass or light colored metal 9x13x2 inch pan.
3.Over a double boiler melt the chopped chocolate and butter together and stir to completely combine. Turn off the heat but keep the bowl over the double boiler; add both sugars and whisk until completely combined. Remove the bowl from the pan and allow the mixture to come to room temperature.
4.In a medium bowl whisk together the flour, salt and cocoa powder.
5.To the chocolate/butter mixture add three eggs and whisk until just combined. Add the remaining eggs and whisk just to combine again. Stir in the vanilla and peppermint extract. Do not overbeat the batter at this stage or your brownies will be cakey.
6.Sprinkle the flour mixture over the chocolate. Using a spatula fold the dry ingredients into the wet until there is just a trace amount of the flour mixture still visible.
7.Pour the mixture into the prepared pan and smooth the top with your spatula. Bake the brownies for 30 minutes, rotating the pan halfway through baking. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
8.While the brownies are baking, put peppermint candies in a food processor and pulse until they are coarsely chopped. As soon as the brownies are removed from the oven sprinkle the crushed peppermints evenly over the top.
9.Cool the brownies completely before cutting and serving.
Yield: 24 brownies
Martha Stewart’s Fudgy Brownies | Martha Bakes Recipes | Martha Stewart
Martha Stewart’s recipe for homemade fudgy brownies is the best brownie recipe ever. It’s packed with chocolate—from the cocoa powder that lines the pan to the freshly melted chocolate that comprises most of the batter. The best part? Martha also teaches you her secret to achieving the perfectly crispy crust. Once these fudgy brownies come out of the oven, get ready to earn lots of brownie points.
#MarthaStewart #Brownies #Recipes #Chocolate #Desserts #Baking
0:00 Introduction
0:08 Prepare the Pan
1:27 Melt Chocolate and Butter
1:43 Combine the Ingredients
2:55 Cool Melted Chocolate Mixture
3:30 Add Chocolate Mixture and Dry Ingredients
4:17 Bake Your Brownies
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Martha Stewart’s Fudgy Brownies | Martha Bakes Recipes | Martha Stewart
Double Chocolate Peppermint Brownies -- The Frugal Chef
These double chocolate peppermint brownies are made with two kins of chocolate and peppermint extract. Then they are frosted with a peppermint cream cheese frosting and topped with crushed peppermint candies. They are very rich and perfect for the season. Enjoy!
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Makes 16 brownies
8 oz. (126 grams) semi-sweet chocolate
1 ¼ (160 grams) cups all-purpose flour
½ cup (55 grams) unsweetened cocoa powder
½ tsp. of salt
2 tsp. of baking powder
½ cup (115 grams) of unsalted, soft butter
½ cup (100 grams) of white sugar
1 cup (220 grams) of light brown sugar
2 large eggs – room temperature
1 tsp. peppermint extract
1/3 cup (80 grams) whole milk
Heat your oven to 325 degrees F (163C) and prepare an 8x8 inch (20x20 cm.) square baking dish – butter it and line it with aluminum foil with about 3 inches of overhang. Butter the foil.
Melt the chocolate in a double boiler and set aside. Cool down completely.
Whisk the flour, cocoa powder, salt and baking powder for a minute.
Cream the butter and sugars for two minutes. Add the eggs and the peppermint extract and beat until fully incorporated. Add the melted chocolate (make sure it is cool). Beat until mixed in. Do not overbeat.
Add half of the flour and mix in. Add the milk and mix in. Add the remaining flour and mix in. Do not overbeat your batter. Simply mix in the ingredients.
Pour the batter into the prepared pan and bake for 40 to 55 minutes. Insert a cake pin at 40 minutes and if it comes out with moist crumbs remove the brownies from the oven. If not check them every five minutes until done. Do not over bake these. You want to remove them from the oven slightly undercooked so they are the fudgey and not cakey.
Cool the brownies in the pan on top of a cooling rack completely. That will take about three hours.
FOR THE FROSTING:
8 oz. (226 grams) very soft cream cheese
½ cup (80 grams) of powdered sugar (confectioner’s, icing)
2 tsp. peppermint extract
½ to ¾ cup (115 to 175 grams) of very cold heavy cream
Red food coloring
Crushed peppermint candies for garnish (optional)
Sift the confectioner’s sugar into a bowl with the softened cream cheese. Cream. Add the peppermint extract and mix in. Start adding the cold heavy cream and beating well after each addition. Stop when you have the consistency you are looking for. The more cream you add the thicker your frosting will be. I used ½ cup.
Add the food coloring. Make it as dark as you want. I added 6 drops to mine. Beat until color is fully incorporated.
Remove the cool brownies from the pan by pulling on the foil overhang and frost them. Cut them into 16 equal squares and cover the frosting with the crushed candies.
To crush the candies simply place them in a thick bag and smash them with a rolling pin.
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