White Chocolate Peppermint Brownies

I love brownies and I love the holidays…therefore I decided to make christmas brownies! I saw this recipe in my KitchenAid mixer cook book (early Christmas gift from Josh). Since I made these today I decided on eating a lot for the holidays…ha ha! The brownies are very succulent and fudgy…I added some red and green sugar along with the peppermint candy crunch pieces. The recipe didn’t ask for this part but I thought that since I was in the festive spirit, I might as well enjoy them (as I hope you do too) and hope you have a very Merry Christmas!

Makes: 12 brownies (8×8 pan or 9-inch pan)

Here’s what you’ll need:

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Brownies:

1 package (12 ounces) white chocolate baking chips, divided

1/4 cups granulated sugar

3 eggs

1/2 cup (1 stick) butter, melted

1 1/4 cups all-purpose flour

1/2 tsp salt

1/2 cup crushed peppermint candies (I use King Arthur Flour brand)

Directions:

Pre heat oven to 350 degrees. Grease 8×8-inch or 9-inch square pan. Melt 1 cup of white chocolate chips in a small sauce pan over low heat, stirring constantly until smooth. Cool slightly….

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Beat granulated sugar and eggs with an electric mixer at medium-high speed for 5 minutes….

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Turn to low speed and blend in melted chocolate, butter, flour, and salt. The batter should resemble a ribbon when dripping from the beater…

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Stir in peppermint candies….

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Spread batter into greased baking pan…

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Bake at 350 for approximately 20-25 minutes or until toothpick inserted in the middle comes out clean. Cool completely on a wire rack.

Frosting:

Here’s what you’ll need:

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3 Tbsp cream cheese

1 1/4 cups powdered sugar

Remaining white chocolate chips

6 Tbsp butter

Directions:

Melt remaining chips in a small sauce pan over low heat, stirring constantly until smooth adn cool slightly….

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Beat butter, cream cheese, and powdered sugar in mixer bowl until smooth. Beat in melted chocolate…

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Once brownies have cooled and frosting is made….spread frosting over brownies and sprinkle with crushed peppermint candies and a little green and red sugar.

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1 Comment

  1. Pingback: Christmas time is here | The Fearless Cooking Club

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