![]() MERRY CHRISTMAS to you all- enjoy, be happy and stay safe. And if you’re into that frozen thing, place each slice in a zip baggie and toss it in the freezer for sometime when you get the munchies. When they’re all nice and cool, cut them into slices. Then the rest of the batter is smoothed on top. So basically don’t do what I did above- OOPS!) Peppermint Patties are layered on top of that first layer of batter. Oh, and it’s also best to line the pan with foil or parchment. Once the batter is mixed together, half of it is spread into a pan (I didn’t use an 8×8-inch pan, but it’s best to do so. And for some reason, desserts stored in the freezer always seem slightly safer than those that are sitting on the counter staring at me.Ī short list of ingredients is needed for this recipe. Frozen candy bars are the best (especially Milky Way). On that note, I might as well admit that I freeze pretty much all of my desserts. Continue to cook, stirring occasionally until the mixture is very warm to the touch. Take it out of the oven and sprinkle the crushed candy canes on top. Pour the batter onto the prepared baking pan. Fold in the dry ingredients just until combined. ![]() Gently mix in the cooled down chocolate mixture. Add the sugar, cocoa powder and salt, and stir well to combine. Add the coffee, vanilla, and peppermint extracts into the eggs. Melt the butter in a medium sauce pan over medium low heat. There’s something about minty things being COLD that make them so much better. Line a 9×9' baking dish with foil or parchment paper and set aside. I personally like to cut these into chunks and keep them in the freezer until I’m ready to eat one. Here we have a very fudgy brownie with a layer of Peppermint Patties hidden inside. These Peppermint Brownies are a delicious minty treat (good for mint-lovers like my husband!)
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