Peppermint brownie mix
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Fudgy cocoa brownies with crushed peppermint candies, topped with a chocolate glaze and more candy. Makes about two dozen bars.
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup canola oil
- 2 cups sugar
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup crushed peppermint candies
Glaze
- 1 cup semisweet chocolate chips
- 1 tablespoon shortening
- 2 tablespoons crushed peppermint candies
Equipment
- mixing bowl
- whisk
- 9×13-inch pan
- microwave-safe bowl
Directions
- Heat the oven to 350°F. Line a 13×9-inch pan with foil and grease the foil.
- Whisk the dry ingredients. Beat the oil and sugar together, then add the eggs one at a time, followed by the vanilla. Stir in the dry ingredients and fold in the crushed candies, then spread in the pan.
- Bake for 35 to 40 minutes, until a toothpick comes out clean. Cool in the pan on a rack.
- Microwave the chips and shortening until melted and smooth, spread over the brownies, and sprinkle with crushed candies. Cut into bars.
Notes
Storage: refrigerate covered in the pan or airtight up to one week; freeze sliced bars airtight up to one month, thaw overnight in the refrigerator.
Nutrition
Serving: 718g | Calories: 2864kcal | Carbohydrates: 421g | Protein: 38g | Fat: 133g | Saturated Fat: 37g | Trans Fat: 0.6g | Cholesterol: 502mg | Sodium: 1666mg | Potassium: 1246mg | Fiber: 23g | Sugar: 297g | Vitamin A: 729IU | Vitamin C: 0mg | Calcium: 310mg | Iron: 15mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 dozen; baking cocoa counted as unsweetened cocoa, canola oil counted as vegetable oil, crushed peppermint candies counted as hard candy, shortening counted as vegetable shortening, crushed peppermint candies counted as hard candy. Brands and portions vary, so use it only as an approximation.
