Best 4 Peppermint Hot Cocoa Brownies Recipes

PEPPERMINT HOT COCOA

Steps:

• Heat the milk and vanilla in a medium saucepan over medium heat until hot and steaming. Combine the sugar, cocoa powder, chocolate, crushed peppermint and salt in a bowl, then whisk into the milk. Reduce the heat to low and simmer, stirring, until the chocolate and peppermint melts and the cocoa thickens slightly, about 2 minutes. Divide among 4 mugs, top with dollops of whipped cream. Sprinkle with crushed peppermint and serve each with a peppermint stick.

PEPPERMINT AND CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x16-inch baking dish.
• Beat eggs, chocolate syrup, flour, white sugar, 1/2 cup softened butter, vanilla extract, and salt together in a bowl until smooth; pour into prepared dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan completely, at least 30 minutes.
• Beat confectioners' sugar, 1/2 cup melted butter, milk, and peppermint extract together in a bowl until smooth; spread over the cooled brownies. Wait for frosting to set before cutting to serve, about 10 minutes.

PEPPERMINT BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking pan with cooking spray.
• Combine flour and salt in a bowl. Combine sugar and cocoa powder for brownies in a separate bowl; add melted butter and mix with an electric mixer until well combined. Beat in eggs and peppermint extract. Add flour mixture and stir until just combined; do not overmix. Pour batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool, about 20 minutes.
• While brownies are cooling, cream butter for frosting in a large bowl. Slowly mix in powdered sugar, 1/2 cup at a time. Add 1 tablespoon milk, peppermint extract, and food coloring; blend until smooth, adding 1 teaspoon milk if frosting seems too thick. Spread onto cooled brownies and place in the fridge to set.
• Heat cream and butter for ganache in a saucepan over low heat until simmering. Remove from the heat, add chocolate, and stir until melted and smooth. Put in the freezer to set, about 35 minutes, stirring every 10 minutes so it doesn't get too hard.
• Spread ganache on top of brownies.

HOT COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan.
• Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour.
• Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.