Peppermint Chip Brownies

· 1/2 cup unsalted butter, melted

· 1/4 cup dark cocoa powder

· 2 large eggs

· 1 cup sugar

· 1 teaspoon vanilla

· 1/2 teaspoon salt

· 3/4 cup all purpose flour

· 1/2 teaspoon baking powder

· 3/4 cup Andes peppermint crunch pieces, divided

· 1/2 cup white chocolate chips

· 1/4 cup white chocolate peppermint coffee creamer

· 2 Tablespoons mini chocolate chips

· Preheat the oven to 350 degrees. Spray an 8x8 baking pan with nonstick spray. 

· Whisk together the melted butter and cocoa powder. Set aside. 

· Beat the eggs for a few minutes until light colored. Add in the sugar and vanilla and beat again. 

· Add the butter and chocolate mixture and mix together. 

· Sift together the salt, flour, and baking powder. Sowly add it to the the egg mixture and beat gently. Spread in the prepared pan. Bake for 25 minutes. Cool completely. 

· In a small saucepan, heat the coffee creamer to just below boiling. Remove from the heat immediately and add 1/2 cup peppermint crunch pieces and white chocolate chips. Let this sit for 1-2 minutes. 

· Stir until creamy. Spread over the top of the cooled brownies. Sprinkle with the extra 1/4 cup peppermint pieces and mini chocolate chips. 

· Let set before cutting. Cut into 16 brownies. Store in a sealed container.

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