Why peppermint hot cocoa brownies?
Honestly, foodie friends, this is my favorite seasonal flavor combo- even more so than pumpkin spice!
There’s nothing better than a creamy cup of hot cocoa on a cold night! This brownie is just that… but in dessert form! My favorite holiday tradition is watching Christmas movies with my family why enjoying hot cocoa out of our Disney resort mugs. It’s like bringing a little of the magic home with us. Now we have a new dessert to pair the cocoa with.
I have made other desserts with this flavor combo, but this is the first time I’ve used it for a brownie. I’m loving the hint of cool peppermint, the crunchy crushed candy canes, and the deep, rich chocolatey goodness in every bite.
Last of the brownie recipes… for 2020!
Sadly, it’s the final inspiration from Food Network Magazine’s “A Year of Brownies”. It’s my favorite, up there with the “Irish Whiskey mug brownie ” and the “Cookie Jar Brownie”. If you tried any of these recipes, let me know!
Although this peppermint hot cocoa brownie recipe is called a brownie, it reminds me more of cake. It’s topped with peppermint buttercream, sprinkled with crunchy crushed candy cane topping, and bakes up nice and tall in the 9×13 baking dish. After cutting a slice, you’ll see. It’s so decadent and so pretty! Serve yourself a big piece and enjoy on a fancy plate with a fork and cup of coffee!
My inspiration for this recipe was, of course, the magazine piece from earlier this year. It’s been tweaked a bit, and I added my own personal favorite buttercream recipe. What’s a cake without sprinkles? Toss some fun holiday sprinkles in with the crushed candy cane topping!
Now get into YOUR kitchen and bake up a batch or two over the holidays!
PEPPERMINT HOT COCOA BROWNIES
- 1 1/2 cup cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 sticks butter
- 8 oz semi sweet chocolate chips
- 1 cup sugar
- 1 cup light brown sugar
- 4 large eggs
- 2 tsp vanilla
- 1/2 cup milk
Peppermint Buttercream Frosting
- 1/2 cup butter softened
- 1/2 cup vegetable shortening
- 4-5 cups powdered sugar
- 2-4 tbsp milk
- 2 tsp peppermint extract
- Pre heat oven to 325.
- Lightly grease a 9×13 in. baking dish.
- Whisk flour, cocoa powder, baking powder, baking soda,and salt in bowl.
- On stovetop in saucepan, , melt butter and chocolate chips on low heat until melted. Remove from heat and add in eggs one at a time until incorporated. Add vanilla and milk.
- Add the chocolate mixture to the dry ingredients and stir until combined. Spread batter into prepared pan and bake 35-40 mins. or until toothpick in center comes out clean. Cool completely in pan on cooling rack.
Peppermint Buttercream Frosting
- Combine all ingredients in standing mixer (or bowl and use hand mixer) . Beat until frosting is spreadable consistency.
- When brownies are completely cooled, spread frosting over top using offset spatula. Sprinkle with crush candy canes or peppermint candies and your favorite festive sprinkles.
Check out last week’s post, Spiced Nut Mix!
What a mouthful, foodie friends. A mouthful to say , and a mouthful to enjoy! Trust me, Sunday dessert for the family this weekend was a hit!
The original brownie recipe came from Food Network Magazine, and I adapted it to reflect what I had on hand. I’m 8 months into “A year of Brownies” in the magazine, and this is the August brownie. Just in time for back to school for the college kids. A pan of these will head back to school with my son when he leaves later this week!
Although this brownie recipe involves multiple steps, it’s well worth the effort. With a rich chocolate brownie layer, sweet/tart berry filling, and a topping of oats, flour and butter, what’s not to love? Absolutely my favorite brownie yet! I used a frozen mixed berry blend, omitted almonds, and substituted all purpose flour for almond flour (as I was out of the latter). Still, a delicious dessert treat that the whole family loved.
VERY BERRY BROWNIE CRUMBLE
Filling and topping ingredients:
- 1 bag frozen mixed berry blend of your choice
- 1/4 C Sugar
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 2 tsp water
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 C rolled oats
- 1/2 C brown sugar
- 7 tbsp butter softened
For the brownies:
- 12 oz bag of chocolate chips
- 1 stick of butter
- 3/4 C brown sugar
- 3/4 C sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/2 C all purpose flour
Prepare the filling :
- Combine fruit, sugar, and lemon juice in pot on stovetop. Cook over medium heat, bring to boil. Reduce heat and simmer, cook , stirring until juice is reduced, about 10 minutes. In separate bowl, mix water and corn starch. Add mixture to berries and cook until thickened. Remove from heat and add extracts. Allow to cool while making brownie batter and topping.
Assemble the topping:
- Combine topping ingredients in a bowl , then add in butter and mix until blended and crumbly. Refrigerate until ready to use.
Make the brownies:
- Preheat oven to 350. Spray 9×13 pan with butter/olive oil spray to prevent sticking. Then, melt chocolate and butter in saucepan on stove top. Remove from heat and add sugars. Whisk in eggs and extracts. Add flour and pinch of salt , mix thoroughly.
Assemble the layers:
- Spread batter in prepared pan. Top with berry filling, then top the filling with the oat mixture. Bake until tester comes out clean- about 40-45 minutes. Cool about 20 minutes and cut into squares.
- Bake this in a disposable pan, and send off with your favorite college student, deliver to a neighbor, or serve at a picnic.
Happy July, foodie friends!
Let’s get the patriotic party started with the July brownie from “A Year of Brownies” over at Food Network magazine.
I used the recipe from the magazine, but made them a little differently.
I made my brownies a little thicker. and cut them into smaller bites, so that when I made the sandwiches I just scooped about one tablespoon of vanilla ice cream onto each brownie bottom , topped it with another brownie, and sprinkled the sides with patriotic non-pareils.
Click here for the original recipe.
I made mine in an 8×8 pan, instead of the larger pan they called for. It made my brownies thicker and denser, so I opted to call my version “brownie bites” rather than full sandwiches. You still get a homemade ice cream treat that takes next to no time to make
I think they will make a nice addition to the July 4th dessert table! They are bite sized, ice cold, and all dressed up for the fireworks show!
Let me know if you make this, by tagging @fromginaskitchen in you social media posts!
Have a wonderful holiday!
Today I’m sharing a special recipe that I came up with a long time ago, when I wanted to take dessert to a friend’s dinner party. I didn’t want to bake a cake. I wanted something chocolate that involved berries, and I knew I had red dessert wine on hand to bring as well.
More recently, I was invited to celebrate the launch of a friend’s podcast. When Jacquelyn asked me to come up with something in the dessert department, I brought out the recipe and shared it virtually on her celebratory Zoom happy hour call!
My “Sangria Brownie” is the perfect pairing for a cool spring evening, warm summer night (you know they will be here before you know it) and a dessert that is both comforting, decadent and special for any occasion.
You can just make the brownies and enjoy them all by themselves. Or, you can buy the brownies, and just make the sangria topping. Perfect for those days when you don’t feel like baking. But then… you can make both the brownie AND the topping if you are feeling like having fun in your kitchen. Grab a glass of wine, add a few splashes to your berries, and wait until the brownies bake and your fruit soaks in all that wine goodness (a fancy term for that macerate).
Pictured is my brownie topped with whipped cream, blueberries and cinnamon spice topping. I also added that spice TO the brownie… as well as a secret ingredient that kicks up the flavor a few notches.
SPICY SANGRIA BROWNIES
- 1 C sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 C all purpose flour
- 1/3 C dark cocoa powder
- 1/4 C plus 2 tbsp chipotle olive oil
- 1 tsp cinnamon or cinnamon spice blend
- 1/4 tsp baking powder
- 1/4 tsp salt
- Heat oven to 350 degrees. Grease an 8×8 pan. Stir together sugar, vanilla, and olive oil. Add eggs and mix until combined. Combine dry ingredients in separate bowl. Gradually add to wet mixture until combined.
- Spread mixture into prepared pan. Bake 20-25 minutes or until toothpick comes out clean!
Sangria fruit topping (if you are feeling fancy)
Mix one cup berries in a bowl with 2 tablespoons sugar and 1/4 cup red wine. let sit for 45 mins to an hour.
Add your own whipped cream topping and viola! Dessert is served!
Hope this inspires you to get into your kitchen and bake up this treat!
Have a sweet week my friends!
It’s May already foodie friends. MAY. Can you believe it?
I’m excited to move into a new month with new recipes to try. This is the May installment of “A Year of Brownies”, courtesy of Food Network Magazine.
This month was a fun take on a brownie, for several reasons.
First of all, you bake them like a cupcake. Next , you make a decadent chocolate ganache to top them off, and finish off with a layer of crushed Oreos!
The “sprouts” on top of the Oreo crumb “dirt” make the brownie look like a sprouting plant. So, I had to bring out piping bags and decorating tips. Not something I’m used to doing for a brownie, but, oh well… I have time now.
Lastly, I learned a little about a new-to-me baking product called “Black Cocoa Powder”. I got mine on Amazon, and it only took about 4 days to come in. I’m not complaining, either. I was happy to be able to get it all!
Back in October, I stumbled across a recipe for a cool Halloween themed cake. I couldn’t find this specialty cocoa powder in stores or get it delivered in time, so it was a no-go on the cake . I’m happy that I read the May recipe ahead of time, otherwise I would have been out of luck again!
Here’s a quick read all about the product on the TheKitchn.com. It’s meant to give your baked goods an almost “black” color, one that regular cocoa powder just can’t achieve on its own.
Here’s a picture of an unfrosted brownie. What do you think of the color?
As for my take on this month’s brownie recipe, I LOVED it. Not a fan of the “sprouts” on top (I’d rather do flowers or leaves), but, hey, I tried!
Sharing is caring, and I shared these with neighbors (and my family) and they loved the recipe as well.
If you’d like to make your own, here’s the link !
These can certainly be made anytime of the year, with no decorations and just the Oreo crumbs. Or, I’d use a different decorating style. Or, maybe I should practice piping “sprouts” lol!
Enjoy! And let me know if you make these!
Next month, get out out your cast iron skillet for a skillet brownie with pecans!
Good Morning, foodie friends! If you caught my FaceBook Live yesterday, you saw me make this quick and easy treat.
I adapted the recipe from the March “Brownies in a Year” post that makes four mugs of chocolate brownie goodness.
So, if you are in the mood for a warm mug BROWNIE, make this recipe ! If you are so inclined, top yours with whipped cream, ice cream, Baileys, or Kahlua! Enjoy!
Microwave Mug Brownie
- One mug, lightly greased with butter/butter spray
In your mug, add:
- 1/4 c all purpose flour
- 1/4 c brown sugar
- 2 tbsp cocoa powder
- pinch of salt
- 1 egg yolk
- 3 tbsp vegetable oil (I used butter olive oil! )
- 3 tbsp coffee
- 1/4 tsp vanilla
- Mix together until blended, microwave for 1 minute and 30 secs.
Let me know if you try it, and post pics to social media… dont forget to tag @fromginaskitchen!
Happy Friday Junior, Foodie Friends!
Welcome to what has become a monthly blog post-I really must get better at this writing and posting thing, lol. Well, I am thankful for my Food Network Magazine inspiration for “A Year of Brownies”.
It’s March already! I have been happily baking for my family this week, as I have my son home on spring break, as well as my niece visiting from Pittsburgh on her break. My house is full of happy taste testers! My heart is full having almost all my family together. The rest of my brood returns to the nest this weekend.
Last night I whipped up a batch of the “Irish Coffee Brownies” which happens to be the March featured brownie. You bake them in individual mugs, which are the perfect portion size for individual desserts!
I made a few minor adjustments, and I have to say they were DELICIOUS!! A little boozy (only a tablespoon of Bailey’s Irish Cream) , very dense, rich and fudgy. Highly recommend for all ages (without alcohol of course)! You could substitute the Irish Cream for a coffee flavored liqueur or Irish whiskey if you prefer. This recipe could also be the base of a brownie ice cream sundae!
The recipe was easy to follow, had minimal ingredients and serves four hearty dessert or snack portions of these totally cool mug brownies. You divide the batter among four microwave safe mugs, with each mug taking only 1 minute and 30 seconds to bake. Winner -winner for after dinner sweetness!
The recipe called for making your own flavored whipped cream for garnish, but I had store bought whipped cream in the fridge and opted to use that instead for ease and convenience. I had all other ingredients on hand , with the exception of coffee extract. I didn’t have that so I substituted vanilla extract and it was still amazing.
Click the link above for the original recipe. My only tweaks were store bought whipped cream and vanilla extract. We still enjoyed every bite!
I hope you try your hand at this recipe, and if you do, let me know!
Reach out to the Kitchen via email firstname.lastname@example.org! I’d love to hear from you!
Until next time….
Make everyday a sweet one!