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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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 ;)
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
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.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?