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Mint Chocolate Brownies with Creamy Peppermint Filling

Mint Chocolate Brownies with Creamy Peppermint Filling Delight

Mint Chocolate Brownies with Creamy Peppermint Filling offer a rich chocolate base topped with a refreshing mint-infused cream layer, perfect for festive gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 brownies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Unsalted Butter Adds richness and moisture; switch to margarine for a dairy-free option.
  • 2 cups Granulated Sugar Sweetens the brownies and contributes to a fudgy texture; brown sugar can deepen the flavor.
  • 4 large Large Eggs Essential for texture and leavening; use room temperature eggs for the best results.
  • 2 teaspoons Vanilla Extract Enhances flavor complexity; choose pure vanilla for an authentic taste.
  • 1 cup All-Purpose Flour Provides structure; substitute with gluten-free flour for a gluten-free version.
  • 3/4 cup Unsweetened Cocoa Powder Delivers deep chocolate flavor; ensure it's unsweetened to maintain the sweetness balance.
  • 1/2 teaspoon Salt Improves overall flavor without a substitute; can be omitted for low-sodium diets.
  • 1 cup Semi-Sweet Chocolate Chips Adds richness and texture; consider dark chocolate for a deeper flavor.
For the Creamy Peppermint Filling
  • 1 cup Heavy Cream Brings creaminess to the filling; coconut cream can replace it for a vegan choice.
  • 1 teaspoon Peppermint Extract Provides a refreshing mint flavor; use sparingly if substituting with peppermint oil.

Equipment

  • 9x13-inch baking pan
  • Medium Bowl
  • small saucepan
  • Whisk
  • sifter
  • spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line the 9x13-inch baking pan with parchment paper.
  2. In a medium bowl, whisk melted unsalted butter and granulated sugar until smooth and glossy. Gradually add the large eggs, mixing each until fully combined, then incorporate vanilla extract.
  3. Sift together all-purpose flour, unsweetened cocoa powder, and salt into the wet ingredients. Gently fold the mixture until just combined, then stir in semi-sweet chocolate chips.
  4. Pour brownie batter into the prepared pan, spreading evenly. Bake for about 25-30 minutes, checking doneness with a toothpick.
  5. Remove from the oven and cool in the pan on a wire rack for about 20-30 minutes.
  6. In a small saucepan, heat heavy cream until simmering. Stir in peppermint extract, then cool the mixture slightly.
  7. Spread the peppermint filling over the cooled brownies, cover, and refrigerate for at least 1 hour to set.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature eggs, and avoid overbaking to keep brownies fudgy. Store in an airtight container in the fridge for up to 5 days.

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