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.

Peppermint Brownies
Ingredients
- 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)
Instructions
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Line a 9 x 13 pan with parchment paper.
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Microwave butter and unsweetened chocolate until melted (microwave 1 minute, stir, microwave 30 seconds, stir, microwave in additional 30 second increments if needed.)
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Dissolve instant coffee in boiling water.
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Beat together eggs, sugar, vanilla extract and almond extract on high for 3 minutes.
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Beat in coffee mixture.
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Beat in chocolate/butter mixture.
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Beat in flour.
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Pour half of the batter into the pan.
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Top with a layer of Andes mints.
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Spread remaining batter on top of the mints.
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Bake at 425 for 23 minutes (they will still look soft!).
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Cool on a wire rack and refrigerate 4 hours before cutting.
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Lift the edges of the parchment paper to remove the brownies from the pan.
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These brownies are really thick!
Tomorrow’s featured cookie on The Budget Diet’s 12 Days of Cookies is: Oreo Balls.
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