Chocolate-peppermint one-bowl brownies
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Unsweetened baking chocolate |
| ; (4 squares) | ||
| ¾ | cup | Butter or margarine |
| ; (1 1/2 sticks) | ||
| 2 | cups | Granulated sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | cup | All-purpose flour |
| 1 | cup | Coarsely chopped nuts; optional |
| 4 | White baking chocolate | |
| ; (1-oz) melted | ||
| Crushed peppermint candies | ||
Directions
Recipe by: St. Louis Post-Dispatch 12/2/96 Line a 13-by-9 inch pan with aluminum foil; grease the foil. Preheat oven to 350 degrees (325 degrees for a glass pan).
Microwave unsweetened chocolate and butter in large microwavable bowl on High power 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until well-blended. Mix in eggs and vanilla. Stir in flour and nuts until well-blended. Spread in pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Let cool in pan. Cut into 36 (2¾-by-1-inch) sticks. Drizzle with melted white chocolate. Sprinkle with crushed peppermint candies.
Yield: 3 dozen. These recipes are from Baker's.
Posted to Bakery Shoppe Digest148 by novmom@... (Angela Gilliland) on Jul 06, 1997