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Peppermint Bonbon Brownies
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Prep Time:
25 minutes
Total Time:
2 hours 15 minutes
Indulge in decadent triple chocolate brownies with minty chips and creamy frosting.
Ingredients:
  • 4 ounces unsweetened baking chocolate
  • 1 cup butter or margarine
  • 2 cups granulated sugar
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons peppermint extract
  • 1 egg
  • 8 drops green food color
  • 1/2 cup miniature semisweet chocolate chips
  • 2 tablespoons butter or margarine
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • 2 ounces unsweetened baking chocolate
  • 3/4 to 1 cup powdered sugar
Instructions:
  • Preheat oven to 350°F. Grease the bottom of a 13x9x2-inch rectangular pan with shortening or cooking spray. In a 1-quart saucepan, melt 4 ounces of chocolate and 1 cup of butter over low heat, stirring frequently, until smooth. Remove from heat and let cool for 5 minutes.
  • In a medium bowl, mix together all Peppermint Cream Cheese Filling ingredients, except chocolate chips, until smooth. Fold in the chocolate chips and set aside.
  • In a large bowl, whisk together a luscious mixture of chocolate and melted butter, then add 2 cups of granulated sugar, vanilla extract, and eggs. Use an electric mixer on medium speed for about 1 minute, making sure to scrape the sides of the bowl. Next, gently mix in the flour and salt on low speed for 30 seconds, scraping the bowl as needed. Finally, beat everything on medium speed for another minute until well combined.
  • Pour half of the batter into the pan, covering the bottom. Add the filling evenly over the batter. Pour the remaining batter on top of the filling. Use a knife to create a marbled design by gently swirling through the layers.
  • Bake for 45 to 50 minutes until a toothpick inserted in the center comes out nearly clean. Allow to cool completely for about 1 hour.
  • In a small saucepan, bring 2 tablespoons of butter, corn syrup, and water to a boil. Remove from heat and add 2 ounces of chocolate, stirring until melted. Mix in powdered sugar until smooth. Frost the brownies and cut into 8 by 6 squares. Keep refrigerated in a covered container.

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