White Chocolate & Peppermint Brownies
By America's Test KitchenPublished on October 28, 2011
Yield
Makes 16 brownies
Ingredients
Frosting
1 cup (6 ounces/170 grams) white chocolate chips ⅓ cup finely chopped peppermint candiesBefore You Begin
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Make sure to use chips rather than chocolate in the frosting. Use a food processor to chop the peppermint candies.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
- Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
- Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
- Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes.
- For the frosting: Remove brownies from oven, sprinkle with white chocolate chips, and let sit until the chips have softended but not melted, about 5 minutes. Using spatula or table knife, smooth chocolate evenly over top of brownies. Sprinkle with ground peppermint candies. Cool brownies on wire rack until topping firms up, about 2 hours.
- Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
Yield
Makes 16 browniesIngredients
Frosting
Ingredients
Frosting
Ingredients
Frosting
Why This Recipe Works
This brownie recipe is good without the topping, but white chocolate and crushed peppermint take it up a notch. Adding baking powder to this white chocolate and peppermint brownie recipe lent them a slightly cakey, very sturdy texture that didn’t crumble when sliced; unsweetened chocolate added the richest chocolate flavor. Ensuring that a toothpick inserted in the middle of the pan of brownies came out with some moist batter or crumbs attached indicated the brownies were baked perfectly; around the edges the toothpick should come out clean. For the frosting, melting white chocolate chips across the top of the brownies and topping them with crushed peppermint candies was a simple way to add novel flavor and crunch.
Before You Begin
These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Make sure to use chips rather than chocolate in the frosting. Use a food processor to chop the peppermint candies.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch baking dish with foil and coat foil with cooking spray.
- Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
- Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
- Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22 to 27 minutes.
- For the frosting: Remove brownies from oven, sprinkle with white chocolate chips, and let sit until the chips have softended but not melted, about 5 minutes. Using spatula or table knife, smooth chocolate evenly over top of brownies. Sprinkle with ground peppermint candies. Cool brownies on wire rack until topping firms up, about 2 hours.
- Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in airtight container for several days.)
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