Peppermint-Fudge Brownies

Prep Time: 20 Min.
Total Time:2 Hr. 20 Min.
Servings: 24

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Ingredients

  • 1 ½ cups butter, cut into pieces
  • 1 bag (10 oz) bittersweet chocolate chips
  • 1 ¼ cups sugar
  • 2 teaspoons vanilla
  • ¾ teaspoon peppermint extract
  • 4 eggs
  • 1 ¾ cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 cup whipping cream
  • ¾ cup crushed peppermint candies (about 30 candies)

Nutrition

Serving Size: 1 Serving
Calories 360 Total Fat 26g Saturated Fat 15g Sodium 250mg Total Carbohydrate 34g Dietary Fiber 2g Protein 4g
% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%
Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 5 Fat; Carbohydrate Choice2
*Percent Daily Values are based on a 2,000 calorie diet.

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Use foil to lift brownies from pan. Cut into 6 rows by 4 rows.