Peppermint Hot Cocoa Brownies
- Level: Easy
- Yield: 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 300
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 43
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 5
- Cholesterol
- 53
- Sodium
- 116
- Total: 2 hr (plus 2 hr setting)
- Active: 50 min
Ingredients
For the brownies:
Cooking spray
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, cut into pieces
6 ounces milk chocolate, chopped
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup whole milk
For the Topping:
2 1/4-ounce packages unflavored gelatin powder
1/8 teaspoon salt
1/2 cup water
1 cup granulated sugar
1/2 cup light corn syrup
1 teaspoon pure vanilla extract
3/4 teaspoon pure peppermint extract
Cooking spray
Crushed peppermint candies, for topping
Directions
- Make the brownies: Preheat the oven to 325˚. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Whisk the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Melt the butter and milk chocolate in a pot over medium-low heat, stirring. Remove from the heat and whisk in both sugars. Whisk in the eggs, one at a time, then the vanilla and milk. Gently whisk in the flour mixture until just combined. Spread the batter in the prepared pan.
- Bake until a toothpick inserted into the center comes out with just a few crumbs, about 45 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang.
- Meanwhile, make the topping: Combine the gelatin, salt and 1/4 cup water in a stand mixer fitted with a whisk attachment. Let sit 2 minutes. Combine the granulated sugar, corn syrup and 1/4 cup water in a small saucepan. Bring to a boil over medium-high heat and cook, without stirring, until the sugar is dissolved, 1 minute. With the mixer on low speed, slowly pour in the sugar syrup. Gradually increase the speed to high; beat until thick and fluffy, 12 to 14 minutes. Beat in both extracts.
- Coat a rubber spatula with cooking spray; spread the topping on the brownies. Sprinkle with peppermint candies and let set, about 2 hours. Cut into pieces using a knife coated with cooking spray.