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“Beware--this is highly addictive! This is from Rachel Ray and is a dessert that ends up tasting more like fudge, especially when eaten right out of the refrigerator, like we do. Enjoy!”
READY IN:
50mins
SERVES:
8
YIELD:
20 brownies
UNITS:
US

Ingredients Nutrition

  • cooking spray
  • 12 cup unsalted butter
  • 3 ounces chocolate, unsweetened, chopped
  • 2 eggs
  • 1 cup sugar
  • 12 cup flour, all-purpose
  • 12 teaspoon peppermint extract
  • 12 teaspoon vanilla extract
  • 12 teaspoon salt
  • For Toppings
  • 1 cup powdered sugar (sifted)
  • 4 tablespoons butter, unsalted, at room temperature, divided
  • 1 tablespoon milk
  • 14 teaspoon peppermint extract
  • 4 ounces semisweet chocolate, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 8-inch x 2-inch metal baking pan with cooking spray. Melt the butter and chocolate in the microwave and stir until smooth. Set aside. Using an electric mixer, beat the eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Add the chocolate mixture, flour, and the peppermint and vanilla extracts and salt; stir until just blended.
  3. Transfer the batter to the prepared pan. Bake until a tester inserted into the center comes out with moist crumbs attached, about 20-25 minutes. Cool slightly.
  4. To make the toppings, beat the powdered sugar, 2 tablespoons butter, milk, and peppermint extract in a mixing bowl until creamy. Spread over the warm brownies. Chill until set, about 1 hour.
  5. Melt the chocolate and the remaining 2 tablespoons butter in the microwave and stir until smooth. Cool slightly. Pour over the mint topping, spreading evenly. Cover and chill until set, about 1 hour. Cut into 20 squares. Store in the refrigerator.

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