Join our community of Solution Seekers!

White Chocolate and Peppermint Brownies

White Chocolate and Peppermint Brownies
five_whole_stars
Click a Star to Rate This Recipe
Makes 16 brownies| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
  3. In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
  4. Add the flour mixture and mix until just combined (do not overmix).
  5. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
  6. In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth. Spread on top of the cooled brownies. Sprinkle with the candies and let set.
  7. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).
By December, 2011

Nutritional Information

  • Per ServingServing Size: 1 brownie
  • Calories 268
  • Fat 13g
  • Sat Fat 8g
  • Cholesterol 45mg
  • Sodium 100mg
  • Protein 3g
  • Carbohydrate 35g
  • Sugar 28g
  • Fiber 1g
  • Iron 1mg
  • Calcium 26mg
What does this mean? See Nutrition 101 .

Quick Tip

Roll of parchment paper
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about 5 days.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.