From Gina's Kitchen logo

food network magazine

Peppermint Hot Cocoa Brownies

By

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! 

Peppermint Hot Cocoa Brownies

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! 

Print Recipe

PEPPERMINT HOT COCOA BROWNIES

Ingredients

  • 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

Instructions

Brownie

  • 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!

Happy Holidays! 

 

 

 

 

What’s in the cookie jar?

By

BROWNIES!  That’s what’s in the cookie jar!   

How is it that it’s Labor Day weekend already? The last blast of summer… except for the heat and humidity of course! My latest recipe will be a sweet addition to your holiday weekend. 

I’ve got the latest recipe from my series (based off of Food Network Magazine’s ) “A Year of Brownies”, and this one is a keeper.  Like last month’s brownie , it’s a few step process, but well worth the effort.  This brownie has 4 layers of deliciousness, including a shortbread cookie bottom layer! I used “Lorna Doone” cookies , but you could be an overachiever and make your own homemade layer. You do you!  

The original recipe called for chocolate, peanut butter and butterscotch baking chips.  I substituted espresso chips and pretzel M&Ms , along with the butterscotch baking chips.  Use whatever flavor candies or baking chips you have on hand, or your family favorites. . Try white chocolate  baking chips, sno-cap candies or caramel baking chips in this recipe! 

The brownie layer has extra chocolate chips added. I had a half of a 10 ounce bag on hand, so I used it all. Original recipe called for 4 ounces. Who doesn’t need MORE chocolate in their brownie?   Overall, this recipe is 10 out of 10 on the deliciousness scale. Perfect treat for a picnic, party, or baked in a disposable tray and delivered to a friend or neighbor. It’s so decadent, you could use an an alternative to birthday cake (IMHO)! 

Print Recipe

Cookie Jar Brownie

Ingredients

Ingredients for shortbread and cookie dough layers:

  • 24 Lorna Doone cookies or your own shortbread cookie recipe
  • 1 1/2 C cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 stick of butter room tempature
  • 1 C light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 C espresso baking chips I used Nestle brand
  • 1/2 C  butterscotch baking chips
  • 1/2 C pretzel M&Ms

For the brownie layer: 

  • 2 sticks of butter
  • 5 oz semi-sweet or milk chocolate baking chips
  • 2 C granulated sugar
  • 4 eggs
  • 1 2/3 C flour
  • 1/3 C unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

Assemble the shortbread layer:

  • Preheat oven to 350, ready your 9×13 pan with nonstick cooking spray .  Arrange cookies on bottom of pan.

For the cookie dough layer:

  • Combine flour, baking soda and salt in medium bowl. Beat butter and brown sugar in large bowl with mixer until fluffy, add eggs and vanilla until smooth.  Beat in flour mixture on low speed until combined.  Stir in baking chips and candies until combined. 

Head to the stovetop to make the brownie layer: 

  • Melt butter and chocolate chips over medium heat until combined. Remove from heat , let cool,  add the granulated sugar and eggs until combined. This mixture  should look smooth and glossy . Stir in flour, cocoa powder, and salt until no lumps remain.
  • Spoon half this mixture over the cookies and spread to cover completely. Flatten handfuls of cookie dough mixture into small patties over the brownie layer until covered.  Cover with rest of brownie mixture and smooth to cover dough layer. 
  • Bake until toothpick or cake tester inserted into center comes out clean, about 55 mins.  Let cool before serving. 
  • As always, let me know if you try this recipe. I like it so much I MAY add it to the market menu! Stop by on the 17th and visit to see if I do. 

As always, let me know if you try this recipe. I like it so much I MAY add it to the market menu! Stop by on the 17th and visit to see if I do. 

Have a great weekend, foodie friends! 

Gina