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Granny’s Peppermint Brownies

December 18, 2016

Granny’s Peppermint Brownies



1 cup butter, diced

6 oz. semisweet chocolate

1 2/3 cup sugar

4 eggs, room temperature

1 teaspoon vanilla extract

3/4 cup  all-purpose flour

1/3 cup unsweetened cocoa powder



1/2 cup butter, room temperature

1/2 cup Cream

3 cups powder sugar

1-2 drops of red food coloring, optional

crushed peppermint candy canes


Preheat the oven to 350 degrees F.     Line a 11X7 baking pan with parchment paper.


Brownies:   In a medium saucepan melt together butter and chocolate, remove from heat and beat hard for about 3 minutes.   Add sugar and mix for 3 more minutes.     When all is warm to the touch add eggs, one at a time, and mix until combined, mixture should have a rich creamy texture once all eggs are blended in well.   Stir in vanilla extract.   Slowly stir in flour and cocoa powder, until well blended.


Pour brownie batter into prepared pan and bake for 40 minutes.    Be careful not to over bake.


Remove brownies from oven and set aside to cool completely on a wire rack.   When completely cooled, frost brownies.


Frosting:   In a mixing bowl add butter and beat until light and fluffy.    Beat in peppermint creamer, 1 cup of powder sugar until well combined.   Beat in remaining powder sugar ½ cup at a time, scraping sides of bowl after each addition.    Add drops of red food coloring, if using, see variation below.


Frost brownies then sprinkle crushed candy cane on top.     Cut into bars and serve.


Variation: in place of red food coloring use plain beet juice for the coloring.   It is an all-natural red coloring for many treats or dishes.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


From → Uncategorized

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