Save

0
Print

394
Pinterest

202
Email

0
Facebook

67

Peppermint-Chocolate Brownies

(3)

1 reviews

30 min prep time
2 hr 45 min total time
9 ingredients
48 servings

Pinterest

202
Facebook

67
Save

0
Email

0
Print

394

Try These Next

The ideal bake-and-take brownies, these feature a sweet creamy layer sandwiched between minty chocolate brownie stratas. Simply divine!

Ingredients

4: oz unsweetened baking chocolate

1: cup butter or margarine

2: packages (8 oz each) cream cheese, softened

2 1/2: cups sugar

5: eggs

1/2: teaspoon peppermint extract

1 1/2: cups all-purpose flour

1/2: teaspoon salt

2: cups crème de menthe baking chips (from two 10-oz bags)

Steps

1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan). In 3-quart saucepan, heat baking chocolate and butter over low heat, stirring frequently, until melted and smooth. Cool 5 minutes.
2 Meanwhile, in medium bowl, beat cream cheese, 1/2 cup of the sugar and 1 of the eggs with electric mixer on medium speed until smooth. Set aside.
3 Into chocolate mixture, stir remaining 2 cups sugar, remaining 4 eggs and the peppermint extract. Stir in flour and salt until well mixed. Spread half of chocolate batter in pan. Drop cream cheese filling by teaspoonfuls over batter. Carefully spoon and spread remaining batter over filling.
4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Sprinkle evenly with baking chips. Cool completely, about 1 hour 30 minutes. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray (do not use dark pan). In 3-quart saucepan, heat baking chocolate and butter over low heat, stirring frequently, until melted and smooth. Cool 5 minutes.
2 Meanwhile, in medium bowl, beat cream cheese, 1/2 cup of the sugar and 1 of the eggs with electric mixer on medium speed until smooth. Set aside.
3 Into chocolate mixture, stir remaining 2 cups sugar, remaining 4 eggs and the peppermint extract. Stir in flour and salt until well mixed. Spread half of chocolate batter in pan. Drop cream cheese filling by teaspoonfuls over batter. Carefully spoon and spread remaining batter over filling.
4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Sprinkle evenly with baking chips. Cool completely, about 1 hour 30 minutes. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

Expert Tips

Small round chocolate-covered creamy mints from a box can be used instead of the crème de menthe baking chips.

Brownies can be placed in foil baking cups if desired for a pretty gift presentation.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie

Calories: 180
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 45mg; 14%
Sodium: 90mg; 4%
Total Carbohydrate: 19g; 6%
Dietary Fiber 0g 0% Sugars 14g
Protein: 2g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation