Peppermint-Twist Brownies
Instructions:
Brownies with a special twist—peppermint! Package them for gift giving in a round tin with red
bakers’ waxed paper between layers.
1 cup flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon baking powder
1 cup butter or margarine
1 cup sugar
1 teaspoon peppermint extract
3 large eggs, room temperature
½ cup peppermint candies, broken into pieces
- Preheat oven to 350°F.
- Grease bottom and sides of 8” × 8” pan and then sprinkle with a little extra cocoa (instead of flour).
- In a large bowl, stir together flour, cocoa, salt, peppermint extract, and baking powder.
- In a smaller bowl, cream together butter and sugar, then add eggs one at a time. Slowly add mixture into dry ingredients. Mix well.
- Place half the batter into the pan, spreading to cover the bottom. Sprinkle crushed peppermint candies evenly over the batter. Place the remaining batter on top to cover the candies.
- Bake for 30 minutes, or until a cake tester inserted into the middle comes out clean.
- Makes 9 large or 12 small brownies.