CHOCOLATE PEPPERMINT LAYERED BROWNIES RECIPE

These Chocolate Peppermint Layered Brownie are AMAZING. York Peppermint Patty meets brownie. Delicious!

Prep time     : 30 mins

Cook time    : 27 mins

Total time    : 57 mins

Serves: 30

INGREDIENTS

Bottom layer

·         1 cup flour

·         ½ teaspoon salt

·         1 cup sugar

·         4 eggs, beaten

·         1 teaspoon vanilla

·         ¼ cup butter, melted

·         1 (16 ounce) can chocolate syrup

·         cooking spray

Middle layer

·         2 cups powdered sugar

·         ¼ cup butter, melted

·         2 tablespoons 1% milk

·         ½ teaspoon peppermint extract

Top layer

·         ¾ cup semi sweet chocolate chips

·         3 tablespoons butter

INSTRUCTIONS

1.   Preheat oven to 350 degrees

2.  Start with the bottom layer. In a medium bowl whisk together flour and salt. Set aside.

3.  In a large bowl, stir together sugar, eggs, vanilla, butter, and chocolate syrup. Slowly stir in the flour and salt mixture. Stir until just combined.

4.   Pour batter into a 13 x 9 baking dish sprayed with cooking spray. Bake for 23 – 27 minutes or until a wooden toothpick inserted into the center comes out almost clean. Mine cooked for about 27 minutes. Keep an eye on this towards the end. Do not overcook this brownie layer because it will be dry.

5. Let the brownie layer cool, in the pan, on a wire rack. You want the brownie to be a little warm when spreading the mint layer on. I found it makes it easier to spread.

6.   For the middle layer (mint layer) stir together the powdered sugar, melted butter, milk, and peppermint extract. This will form a thick frosting. Spread the mint frosting over the brownie layer. Again, this is easier if the brownie layer is a little warm.

7. Next make the top layer (chocolate glaze) by combining the chocolate chips and butter in a medium bowl and microwaving for 1 minute or until melted. Stir after 1 minute then after every 30 seconds. This gets hot so let it stand for a minute before spreading it on the middle layer.

8.  Place in the refrigerator to cool for 2 – 3 hours or overnight. Cut into 30 squares.

NOTES

Make ahead tips

For best results these brownies should be made a day or two ahead of time.

Nutrition

Serving size: 1 brownie 

Calories: 185 Fat: 7 Carbohydrates: 31 WW Points +: 5 Fiber: 0 Protein: 2

Recipe from organizeyourselfskinny.com

Delicious Food Recipes