White Chocolate & Peppermint Brownies

Published June 1, 2004.

Why this recipe works:

This brownie recipe is good without the topping, but white chocolate and crushed peppermint take it up a notch. Adding baking powder to this white chocolate and peppermint brownie recipe lent them a slightly cakey, very sturdy texture that didn’t crumble when sliced; unsweetened chocolate… read more

This brownie recipe is good without the topping, but white chocolate and crushed peppermint take it up a notch. Adding baking powder to this white chocolate and peppermint brownie recipe lent them a slightly cakey, very sturdy texture that didn’t crumble when sliced; unsweetened chocolate added the richest chocolate flavor. Ensuring that a toothpick inserted in the middle of the pan of brownies came out with some moist batter or crumbs attached indicated the brownies were baked perfectly; around the edges the toothpick should come out clean. For the frosting, melting white chocolate chips across the top of the brownies and topping them with crushed peppermint candies was a simple way to add novel flavor and crunch.

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Makes 16 brownies

These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Make sure to use chips rather than chocolate in the frosting. Use a food processor to chop the peppermint candies.

Ingredients

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