Peppermint Brownies
Ingredients:
- butter - 1/2 cup
- dark cocoa powder - 1/4 cup
- eggs, beaten - 2
- sugar - 1 cup
- vanilla extract - 1 tsp
- salt - 1/2 tsp
- flour - 3/4 cup
- baking powder - 1/2 tsp
- Andes peppermint crunch pieces, divided - 3/4 cup
- white chocolate chips - 1/2 cup
- white chocolate peppermint coffee creamer OR heavy whipping cream - 1/4 cup
- mini chocolate chips - 2 T
Instructions:
In a saucepan, melt the butter, whisk in cocoa powder; set aside. Beat eggs, add sugar and vanilla; beat again. Add 1/4 cup hot butter/chocolate mixture; beat. Add remaining butter/chocolate mixture; beat again.
Sift together salt, flour and baking powder; beat dry ingredients into egg mixture. Spread batter in a greased 8 x 8 inch baking pan. Bake in a preheated 350 degree oven for 25 minutes. Cool completely.
Prepare topping -- in a saucepan, bring coffee creamer to a boil. Remove from heat, add 1/2 cup peppermint crunch pieces and white chocolate chips. Let sit for 1 - 2 minutes, stir until smooth. Spread over cooled brownies. Sprinkle 1/4 cup peppermint pieces and mini chocolate chips over top. Let set before cutting. Store covered, in the refrigerator.
