Best Spiked Peppermint Brownie Parfait Recipes
SPIKED PEPPERMINT BROWNIE PARFAIT
Steps:
- Dip the rim of a mini martini glass in yogurt and colored sugar. Stir Irish cream liquer into vanilla yogurt and spoon into the glass. Top with a brownie that has been cut into 4 pieces.
Nutrition Facts : Calories 150, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 14 g, TransFat 0 g
PEPPERMINT BROWNIES
My grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They're a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil and grease the foil; set pan aside., In a bowl, whisk together first 4 ingredients. In a large bowl, beat oil and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture; stir in peppermint candies. Spread into prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread glaze over brownies; sprinkle with candies. Cut into bars.
Nutrition Facts : Calories 222 calories, Fat 11g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 128mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PEPPERMINT BROWNIES
These crowd-pleasing treats start with a dense, chewy brownie that's topped with a layer of creamy peppermint filling, dark chocolate glaze, and a sprinkle of crushed peppermints. For the cleanest slices, chill the finished brownies thoroughly, then use a warm knife to slice them. Dip the knife blade into hot water and wipe it dry with a kitchen towel between each cut, and you'll be rewarded with clean layers of chocolate, peppermint and glaze. It's fine to sub chocolate chips for the chopped chocolate, just make sure they are fully melted before proceeding.
Provided by Erin Jeanne McDowell
Categories snack, cookies and bars, finger foods, dessert
Time 1h15m
Yield 15 servings (one 9-by-13-inch pan)
Number Of Ingredients 20
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
- Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
- Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
- Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
- Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
- Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
- While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
- Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
- Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.
PEPPERMINT BROWNIE COOKIES
Brownies can be contentious. You may be an edge person or someone who loves middle pieces, a fudgy fanatic or a cakey purist. These cookies will please all brownie lovers, with chewy edges, tender centers and crunch from crushed peppermint candies. While any unsweetened cocoa powder will work in this recipe, Dutch-processed cocoa will make the cookies taste more chocolaty and round out their peppermint flavor. Whisking the eggs and sugars for a long time may seem fussy, but this process gives the cookie body, makes the batter easier to scoop and ensures a shiny top, the hallmark of any good brownie.
Provided by Vaughn Vreeland
Categories cookies and bars, dessert
Time 40m
Yield 12 cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
- Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
- Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
- With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
- Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
- Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.
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