Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Peppermint Brownies

Scott Phillips

Yield: Yields about 30 brownies.

These brownies only get better after a couple of days, as their texture gets fudgier and their flavor richer. In testing, we used Bigelow peppermint tea, but any herbal peppermint tea will work. Peppermint extract is available in grocery stores or by mail order.

Ingredients

  • 10 oz. (2-1/2 sticks) unsalted butter; more for greasing the pan
  • 10 oz. unsweetened chocolate
  • 2 tsp. peppermint tea leaves (from about 2-tea bags)
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 tsp. peppermint extract
  • 1/4 tsp. kosher salt
  • 4-1/2 oz. (1 cup) all-purpose flour
  • 2 oz. semisweet chocolate
  • 2 Tbs. light corn syrup
  • 2 oz. white chocolate

Nutritional Information

      Nutritional Sample Size per brownie
      Calories (kcal) : 220
      Fat Calories (kcal): 130
      Fat (g): 15
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 50
      Sodium (mg): 30
      Carbohydrates (g): 23
      Fiber (g): 2
      Protein (g): 3

Preparation

  • Center a rack in the oven and heat the oven to 350°F. Butter the bottom and sides of a 9×13-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper.
  • Put about 2 inches of water in a small pot and heat to a gentle simmer. In a heatproof bowl set over the water, melt 8 oz. of the butter and 8 oz. of the unsweetened chocolate. Be sure that the water is hot but not boiling and that it doesn’t touch the bottom of the bowl. Stir occasionally with a heatproof spatula until the mixture is completely melted and uniform, 6 to 7-minutes. Turn off the heat, but leave the bowl over the water.
  • In a food processor, finely grind the peppermint leaves with the sugar. In a medium bowl, whisk together the eggs, peppermint extract, salt, and peppermint sugar until just combined. Whisk in the melted chocolate mixture (reserve the pot of water for later). Slowly add the flour, gently folding it in with a spatula, until incorporated. Spread the batter into the prepared pan and bake until a pick inserted into the center comes out almost clean (a few bits of batter should cling to the pick), 35 to 40 minutes. Put the pan on a rack to cool to room temperature, about 2 hours. Lift the paper lining to pull the brownies out of the pan. Peel the paper off the brownies and put them on a cutting board.
  • To make the glaze, bring the pot of water back to a gentle simmer. Set a heatproof bowl over the pot and add the semisweet chocolate, corn syrup, and the remaining 2 oz. each butter and unsweetened chocolate. Stir frequently with a heatproof spatula until the mixture is melted and smooth; set aside. Put the white chocolate in a separate heatproof bowl and set it over the water. Stir frequently until it’s melted and smooth; remove it from the heat. Spread the chocolate glaze over the cooled brownies in an even layer using a spatula.
  • Drizzle the white chocolate over the glaze in evenly distributed lines. Use a toothpick or a wooden skewer to drag the white chocolate into the glaze and make a marbleized pattern. Lift the cutting board and firmly tap it on the counter to settle the glaze.
  • Refrigerate until the glaze is set, at least 20 minutes and up to 12 hours. Cut into thirty bars, about 2 inches square (a knife rinsed in hot water and then dried will cut more cleanly than a cold knife). Keep well covered and serve at room temperature.

Reviews

Rate or Review

Reviews

  • LadyZsaZsa | 07/01/2017

    Excellent recipe! One of my go-to recipes for potlucks and parties. I've made these countless times over the years and they've always been a huge hit. Maybe I don't have access to good white chocolate, but it never melts smoothly enough to drizzle nicely. I now stick it in a piping bag fitted with a thin round tip and pipe the white chocolate across in rows...just make sure you wear oven mitts, that piping bag is hot ;)

  • user-3053991 | 12/07/2014

    Fudgy and delicious! The peppermint flavor is subtle and the topping is easier to do than it looks. Keeps well for a few days as well

  • hjmuller | 10/28/2013

    Made as written. Excellent! Don't be tempted to decrease the butter or sugar in this recipe--they are necessary to create that dense, fudgy texture.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks