It’s day 1 of The Budget Diet’s 12 Days of Cookies. Each day The Budget Diet will feature a delicious recipe that’s perfect to share at a cookie exchange, and today’s recipe is Peppermint Brownies.
If you’re taking peppermint brownies to a cookie exchange, here’s a cute packaging idea: cut 12 inch squares from a roll of cellophane (rolls of cellophane are available at Micheal’s, Hobby Lobby or Party City), place 4 brownies in the center of the square, gather the cellophane and tie with a red & white candy cane striped ribbon.
- 2 sticks butter
- 8 oz. unsweetened chocolate
- 1 tablespoon instant coffee
- 1 tablespoon boiling water
- 5 eggs
- 3 3/4 cups sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 2/3 cups flour
- 1 9.5 oz. package Andes mints (creme de menthe flavor)
Line a 9 x 13 pan with parchment paper.
Microwave butter and unsweetened chocolate until melted (microwave 1 minute, stir, microwave 30 seconds, stir, microwave in additional 30 second increments if needed.)
Dissolve instant coffee in boiling water.
Beat together eggs, sugar, vanilla extract and almond extract on high for 3 minutes.
Beat in coffee mixture.
Beat in chocolate/butter mixture.
Beat in flour.
Pour half of the batter into the pan.
Top with a layer of Andes mints.
Spread remaining batter on top of the mints.
Bake at 425 for 23 minutes (they will still look soft!).
Cool on a wire rack and refrigerate 4 hours before cutting.
Lift the edges of the parchment paper to remove the brownies from the pan.
These brownies are really thick!
Tomorrow’s featured cookie on The Budget Diet’s 12 Days of Cookies is: Oreo Balls.