Ingredients: |
Ingredients: BROWNIE BASE:
3/4 cup flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/2 cup chopped walnuts or pecan pieces
3/4 cup sugar
1/2 cup butter, melted
1/2 tsp peppermint extract
1 egg
PEPPERMINT FILLING:
2 tbsp milk
1/4 cup butter, room temperature
1 3/4 cup icing sugar
1 tsp peppermint extract
TOPPING:
2 oz semi sweet chocolate, chopped
2 tbsp butter
|
Directions: |
Directions:Grease an 8" square baking pan with vegetable oil spray. Cut an 8" by 12" piece of parchment paper to fit the bottom and up 2 of the 4 sides of the baking pan. The parchment paper extending the sides of the pan will later be used as handles to lift the bar out of the pan once baked. Preheat oven to 350 degrees.
Sift together flour, cocoa and baking powder into bowl. Mix in the nuts. Place the sugar, butter and extract in a second bowl and beat to combine. Beat in the egg. mix dry ingredients into the wet until just combined. Spread the thick bater into the pan. Bake for 25 min or until set and brownie springs back to touch. Cool to room temperature.
Place the milk, 1/4c butter, icing sugar and extract in a bowl until well combined. Spread mixture evenly over the brownie. Refrigerate until topping is set, about 1-2 hrs.
Combine and melt chocolate and butter in double boiler (or melt in microwave). Cool slightly, then very carefully and evenly sdpread on the the bar. Refrigerate bar until chocolate mixture is set.
Use parchment to remove bar from pan. Cut into 1"x2" bars. |
This recipe for CHOCOLATE PEPPERMINT BROWNIE BARS is from