Here’s edible gift idea #5 for you!
Peppermint Marshmallow Chocolate Brownies.
Remember those peppermint marshmallow hot chocolate sticks I posted last week? I used the leftover marshmallows to top these minty brownies. Have you ever had marshmallows on top of brownies? It’s they way they were meant to be eaten, I assure you. And don’t they look so Christmasy and festive?!
I brought these brownies to an event last week and they were the first thing gone. I mean DEMOLISHED in a matter of minutes. Bring them to a party and I guarantee they will be a hit!
Again, I’ve put together a small assembly tutorial for you. Not that they are hard to make, by any means!
I just like pictures of food…..
Bake and Cool brownies. Make peppermint frosting. Add 1/2 of the frosting to the brownies.
Color the remaining frosting red. Add it to the brownies and spread with a spatula.
Add the marshmallows to the top of the frosting and pat down.
Give your frosting coated spatula to someone deserving.
Melt your chocolate in a bowl.
Drizzle the melted chocolate across the top of the marshmallows with a fork.
Refrigerate the brownies for 30 minutes. Cut the uneven edges off and then cut the brownies into squares.
Don’t eat the whole pan before giving some to your neighbors!
C lick here to go to my recipe for PEPPERMINT MARSHMALLOWS
- 2 C. Butter, melted
- ¾ C. Cocoa Powder
- 2¼ C. Sugar
- 6 Eggs, beaten
- 2 C. Flour
- ⅛ t. Salt
- 2 t. Vanilla
- ½ recipe Peppermint marshmallows, cut into small pieces(you can use store bought minis as well(1 16 oz bag.)
- 1 C. Butter, room tempurature
- 1 lb. Powdered sugar
- 2-4 T. Heavy Cream
- 1 t. Vanilla
- 5 drops peppermint oil(I use doTERRA)
- Red Food Coloring
- 6 oz. Semi-sweet chocolate chips, melted
- Place the melted butter, cocoa, sugar, and eggs in a mixing bowl and mix well.
- Add the flour, salt, and vanilla to the mixture and mix until just combined.
- Line a cookie sheet with parchment paper.
- Pour the brownie batter into the parchment lined baking sheet and smooth out to the edges.
- Bake at 350 degrees for 15 minutes, or just until the center is firmly set.
- *Don't cook to long! These brownies are best JUST cooked through.
- Let the brownies cool.
- Place the softened butter in a mixing bowl and beat for 30 seconds.
- Add the powdered sugar and mix on low speed until combined.
- Increase the speed to medium and slowly add in the heavy cream, peppermint oil and vanilla.
- Beat until the frosting is light and fluffy.
- Place ½ of the white frosting in dollops on top of your cooled brownies.
- Add red coloring to the remaining frosting and beat until blended.
- Add the red frosting to the brownies in dollops.
- Spread the red and white frosting evenly across your brownies.
- Place the marshmallows evenly across the frosting and pat down gently to help them stick.
- Drizzle the melted chocolate across the top of the marshmallows.
- Refrigerate for 30 minutes.
- Cut into squares(a hot, wet knife is always best for doing this, just set the knife in a cup of boiling water for a few seconds, wipe off with a towel, and make a cut. Repeat this for every cut).
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