Title: Peppermint Candy Brownies
Yield: 16 Servings
3/4 c flour
1/2 ts baking powder
1/4 ts salt
2 squares unsweetened
1/3 c butter
1 c sugar
1/2 c chopped nuts
1/2 c peppermint candy; (15 to 18
-- coarsely crushed
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Combine
flour, baking powder and salt; set aside.
Melt the chocolate and butter together, either over low heat or microwave
on high for 45 seconds, stir, and continue to heat in 15-second increments
until melted. Cool chocolate slightly.
Beat eggs and sugar together until light. Add chocolate mixture and stir
until smooth. Fold in dry ingredients, nuts and candy.
Transfer mixture to the prepared pan. Bake 30 to 35 minutes, until a
toothpick inserted in the center comes out with moist, but not wet, crumbs.
Cool before cutting into squares.
Nutrition information per brownie: Calories 170; Carbohydrates 22 g;
Protein 2 g; Fat 9 g; including sat. fat 4 g; Cholesterol 37 mg; Sodium 87
mg; Calcium 20 mg; Dietary fiber 1 g
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NOTES : The candy lends a richness and a mellow taste to these brownies.
Pull out this recipe in January for leftover candy canes.
Contributor: Minneapolis Star and Tribune, 10/99