Fudgy Peppermint Brownies

If you google how to bake brownies in a skillet you will find recipes that actually cook in the oven in a skillet rather than a recipe you can cook in a skillet on the stove top. Why bother unless you’re going to serve the brownies to your guests in the pan? I’m talking about actually BAKING them in a skillet on the stove top. This makes them super fudgy but a little difficult to get out of the pan so be sure to use a good nonstick skillet. Here are two recipes, one traditional and one cooked in a skillet (a cheater recipe as I used a box mix-yes a box!) You decide which one works for you!

Fudgy Peppermint Skillet Brownies

This recipe yields 2 pans of yummy, fudgy brownies using an 11″ skillet (w/lid) or sauté pan.

1 box brownie mix, plus ingredients on box
¼- ½ teaspoon peppermint extract
peppermint candies, crushed

Mix brownies according to package directions, adding peppermint extract.

Add ½ of the batter to skillet and stir it around over low to medium heat while it ‘bakes’ and solidifies. Cover and cook over low heat for approximately 10 minutes or until the sides start to crisp. Add candies to the top of the brownies, turn off heat and let the pan sit for about 5 minutes before cutting.

Fudgy Brownies

1 cup flour
¾ cup Dutch cocoa powder
2 cups sugar
¼ teaspoon salt
¼ teaspoon baking powder
3 lg. eggs
½ cup butter, melted (8 Tb)
¼ cup oil, vegetable, olive or flavored olive oil
2 teaspoons vanilla, substitute any flavored extract
¼ cup chopped nuts, chocolate chips, peppermint pieces etc.

Preheat the oven to 375° and lightly grease a 9x13 pan.

Add all the ingredients to a large bowl in the order they are listed. Stir together and beat until the mixture is smooth. Mix in nuts, chips etc. that you’d like to use.

Spoon into the prepared pan and bake 25-30 minutes, or until just barely beginning to pull away from the sides of the pan, remove from oven and let cool.

Hatch Chile Brownies

7 / 25 / 17

Fudgy, chewy, mild or hot…..a delicious treat!

Hatch Chile Brownies

1 cup flour
¾ cup Dutch cocoa powder
2 cups sugar
¼ teaspoon salt, use ½ teaspoon if using unsalted butter
2 teaspoons Hatch chile powder
¼ teaspoon baking powder
3 lg. eggs
½ cup butter, melted (8 Tb)
¼ cup olive oil
2 teaspoons vanilla

Preheat the oven to 375° and lightly grease a 9x13 pan.

Add all the ingredients to a large bowl in the order they are listed. Stir together and beat until the mixture is smooth.

Spoon into the prepared pan and bake 25-30 minutes, or until just barely beginning to pull away from the sides of the pan, remove from oven and let cool.

Strawberry Brownie Bites

2 / 23 / 16

This is a recipe that we prepared in our Feb. classes and I’ve updated the brownie recipe to a new one that I really prefer. The recipe is from King Arthur Flour Co. If you’ve never been to their website, you should really treat yourself! Enjoy!

1 cup unsalted butter
2 1/4 cups sugar
1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
1 tablespoon espresso powder
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
4 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
1 cup chopped nuts, optional
Cheesecake filling
12 oz. cream cheese, room temperature
¼ - ½ cups powdered sugar
¼ cup strawberry jam
1 pint strawberries, halved

Preheat the oven to 350°F. Lightly grease a 10" x 15" jelly roll pan or a 9" x 13" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.

In a saucepan set over low heat, melt the butter. Add the sugar, stirring to combine. Remove from heat.

Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.

Whisk in the eggs, stirring until smooth.

Add the flour, chips, and optional nuts, again stirring until smooth.

Spoon the batter into the prepared pan.

Bake the brownies for 28 to 34 minutes, until a cake tester inserted into the center comes out clean. The brownies should feel set on the edges, and barely set in the center.

Remove the brownies from the oven, and cool for at least 1 hour before cutting.

Use a 1 1/2" round cutter to cut as many circles as possible (about 46) out of the brownies in a 10" x 15" pan. You'll get about 38 from a 9" x 13" pan. Wrap well; enjoy the leftover scraps.

Filling

Combine the cream cheese, powdered sugar and strawberry puree until smooth.

Once the brownies have cooled, pipe the cheesecake filling into the center and top with the strawberry. Top with the halved strawberries, serve immediately. For a great topping marinated the strawberries in some quality balsamic vinegar for about ½ hour!

Store all ingredients separately if serving at a later time.

Adapted from King Arthur Flour