Peppermint Cloud Brownies

Submitted by oldbern

"This is a delicious recipe from the December 2008 edition of Ladies' Home Journal. These are simple and look as great as they taste. Serve on a white platter with a red and white ribbon across the middle for a beauiful presentation."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 16 brownie squares
• Serves: 16

ingredients

• 118.32 ml unsalted butter, plus more for pan
• 56.69 g semisweet chocolate
• 118.29 ml unsweetened cocoa
• 177.44 ml light brown sugar, packed
• 2 large eggs
• 118.29 ml all-purpose flour
• 1.23 ml salt
• 157.80 ml pecans, chopped
• 78.78 ml milk
• 4.92 ml vanilla extract
• 315.37 ml mini marshmallows
• 44.37 ml peppermint stick candy, crushed

directions

1. Preheat oven to 350 degrees F. Butter an 8-inch square pan and line with a strip of parchment overhanging on two sides. Butter parchment, set aside.
2. In a saucepan, melt butter, chocolate, and cocoa on low heat, stirring until smooth. Remove from heat and stir in sugar, eggs, flour, salt, nuts, milk and vanilla until combined.
3. Spread batter into prepared pan. Bake until just set, 20 minutes. Remove from oven.
4. Top with marshmallows and bake until marshmallows are puffed, another 5 minutes. Immediately sprinkle with peppermint.
5. Cool in pan. Loosen edges and lift brownies with parchment. Use a butter knife to cut into squares. Store airtight up to one day.

Reviews

[NorthwestGal]

The crushed peppermint candy was such a nice touch for these brownies. The brownie portion was not as sweet as I would have expected, but it was still quite good. I had some difficulty cutting the pan of brownies into individual portions without the marshmallow layer pulling away. So I used two knives...one knife to cut through the brownies, and a second knife to run along the sides of the first knife to loosen the marshmallow from the knife blade. Once I did that, I didn't lose any more marshmallow layer. Thanks for sharing your recipe, xxciv. Made for Spring 2010 Pick-A-Chef.