Print Recipe

Peppermint Fudge Brownies

RG

Ingredients

Brownie

  • 2 cups semisweet chocolate chips
  • 2/3 cup unsalted butter
  • 4 eggs, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 cup coarsely chopped pecans
  • 1 cup semisweet chocolate chips

Frosting

  • 3 cups confectioners' sugar
  • 3 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 6 to 8 tablespoons milk
  • 1/2 cup crushed hard peppermint candy
  • Whole peppermint candies (optional)

Instructions

  1. Grease a 13 x 9-inch baking pan; set aside. Heat oven to 350 degrees F.
  2. Brownie: Melt chocolate chips and butter in top of a double boiler set over simmering water, stirring until smooth. Remove from heat.
  3. Beat together eggs and granulated sugar in a medium mixing bowl on medium speed.
  4. Add vanilla extract.
  5. Blend in melted chocolate mixture.
  6. Lower speed, and add sifted flour and baking powder; blend well.
  7. Fold in nuts and remaining 1 cup chocolate chips.
  8. Pour batter into prepared pan.
  9. Bake for 25 minutes.
  10. Cool completely.
  11. Frosting: Beat together confectioners' sugar, cream cheese, butter and 4 tablespoons of the milk in a large mixing bowl on medium speed of electric mixer until smooth. Add additional milk, one tablespoon at a time, to achieve desired spreading consistency.
  12. Stir in crushed peppermint candy.
  13. Spread topping over cooled brownies.
  14. Cut into bars.
  15. Top each brownie with additional whole peppermint candy, if desired.

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