By noah500, member
Posted: July 16th, 2013
peppermint and chocolate brownie what can go
wrong. You can
sprinkle crushed mints on top if you
noah500Created Using: Brownies
Position a rack in the center of the oven and heat the oven to 325 degrees F. Line the bottom and sides of a 9x13-inch straight-sided metal baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.
Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter -- it should be warm, not hot. If it's hot, set the pan aside for a minute or two before continuing.
Whisk in the peppermint extract and then the eggs, two and then three at a time, until just blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended. Stir in the white chocolate chips.
Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. Do not overbake. Cool the brownies completely in the pan on a rack, about 3 hours.
Position a rack 6 inches from the broiler and heat the broiler on high. Scatter the marshmallows evenly over the cooled brownie. Broil, rotating the pan every 20 seconds or so to keep the marshmallows from burning, until browned. Let the brownies cool in the pan for at least 1-1/2 hours, until the topping is set. Using the foil overhang, remove the brownies from the pan, remove the foil, and cut into 24 squares (oiling your knife will keep it from sticking to the marshmallow topping). Serve immediately.