Peppermint Fluff Brownies

Post was created on February 6th, 2013

Peppermint Fluff Brownies

(modified from an LHJ recipe)

makes 24  2 1/2 inch brownies


3/4 cup (1 1/2 sticks) unsalted butter

6 oz bittersweet chocolate, chopped

3 eggs

1/4 t. salt

3/4 cup  dark brown sugar

3/4 cup granulated sugar

1 t. vanilla

1 cup flour


1 cup sugar

1/8 t. salt

4 egg whites

1/4 t. peppermint extract

4 drops red food coloring

crushed peppermint candy for garnish (I used about 3 candy canes)


Preheat oven to 350 degrees F. Line a 9×13 pan with a strip of foil so that the edges hang over opposite sides.

Melt butter and chocolate in the microwave and whisk until combined. Cool for 15 minutes. In a separate bowl, stir together eggs, salt, sugars and vanilla. Whisk in melted chocolate and butter mixture. Stir in flour just until combined.

Spread batter in an even layer in pan prepared. Bake 20-22 minutes, until toothpick inserted in the center comes out clean. Cool completely in pan.

To make fluff topping, combine sugar, salt, and egg whites in a heat-proof bowl over a pot of simmering water. Whisk until sugar is dissolved, about 5-7 minutes. Remove from heat and add peppermint extract and food coloring. Using electric mixer, whip until mixture holds firm peaks, about 10 minutes.  Spread over cooled brownies.

Allow to set at room temperature for 3o minutes and then lift brownies from pan using the foil overhang. Lightly coat a knife with cooking spray and trim 1/4 inch off edges in order to make clean sides (these edges are for the chef to snack on…!). Cut brownies into squares, cleaning knife after every cut. Sprinkle crushed peppermint on top just before serving.


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