Peppermint Marshmallow Brownies

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  • Makes: 24 servings
  • Serving Size: 1 brownie
  • Makes: 24 brownies
  • Prep: 20 mins
  • Bake: 28 mins 350°F

Peppermint Marshmallow Brownies

Directions

  1. In a medium saucepan cook and stir unsweetened chocolate and butter over low heat until melted and smooth. Remove from heat; cool. Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside.
  2. Stir sugar into cooled chocolate mixture. Add eggs, one at a time, beating with a wooden spoon after each addition just until combined. Stir in peppermint extract. In a small bowl stir together flour and baking soda; stir flour mixture into chocolate mixture just until combined. Pour batter into the prepared baking pan, spreading evenly.
  3. Bake for 25 minutes. Immediately sprinkle with marshmallows. Bake for 3 to 4 minutes more or just until marshmallows are softened. Cool in pan on a wire rack.
  4. Drizzle melted semisweet chocolate over cooled brownies. Let stand until chocolate is set. Using the edges of the foil, lift uncut brownies out of pan. Cut into about 21/2x1-inch bars.

From the Test Kitchen

To Store:

Place brownies in a single layer in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Peppermint Marshmallow Brownies)

  • Per serving:
  • 172 kcal ,
  • 10 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 39 mg chol. ,
  • 84 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 15 g sugar ,
  • 2 g pro.
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