Winter is upon us and the Christmas season is in full swing. As we sing Christmas carols like “Let it Snow” why not bring all of our favorite holiday flavors together and prepare a batch of marshmallow and peppermint brownies. This can be a special treat to leave for Santa or share with friends and family with a minty snow top over rich, buttery brownies. Santa can use a little snow this year especially in Jackson, Ala. where the roads remain clear of those powdery fun flakes.
- 2 sticks of butter
- 1 cup of flour
- 2 cups of sugar
- 4 ounces of unsweetened chocolate
- ¼ teaspoon of salt
- ½ teaspoon of baking powder
- 4 eggs
- 2 teaspoons of vanilla
- ½ cup of chopped nuts
- 1 ½ cups of miniature marshmallows
- 3 tablespoons of chopped peppermint candy
- Preheat oven to 325’.
- Melt butter in a double boiler or small saucepan over a low flame.
- Pour the butter into a large mixing bowl.
- Now repeat the melting process with the chocolate. Stir constantly so that the chocolate doesn’t stick or get clumpy. (The same pan can be used. Don’t worry if there is a little butter left in the pan. It will all get mixed together shortly.)
- Set pan with melted chocolate to the side off the heated burner.
- Now add the sugar into the butter and mix well with a coated wooden spoon.
- Add the eggs one at a time beating after each addition.
- Stir in the vanilla extract.
- Pour the chocolate into the mixing bowl. Use a spatula to scrape all the melted chocolate out of the sauce pan.
- Mix well by hand.
- In a separate bowl sift together the flour, salt and baking powder.
- Add the flour mixture a little at a time into the chocolate mixture and stir the batter until all the flour is completely mixed in.
- Fold in the chopped nuts.
- Pour the brownie batter into a greased baking pan.
- Bake for 35-45 minutes or until toothpick inserted in the center comes out clean.
- Remove the brownies from the oven.
- Top the pan with the miniature marshmallows and return pan to the oven.
- Bake approximately 5 more minutes until the marshmallows begin to puff up. Keep a close watch so that they don’t melt on you.
- Remove the brownies and sprinkle the top of the marshmallows with the chopped peppermint candy.
- Allow the brownies to cool in the pan completely.
- Once cooled, cut the brownies into squares and stack in a pattern upon a serving platter.
- If you are not a big peppermint fan then top the brownies with some chopped toffee instead.
- A little drizzle of chocolate over the tops of the marshmallows is also another sweet idea.
- These brownies freeze well and can last up to 2 months in the freezer.
- Since the marshmallows due tend to harden it is best to prepare this recipe within 1-2 days of serving for best results.
- The brownies can be made ahead of time and stored in the freezer. Then the day that they are to be served the topping of marshmallows and peppermint can be added. Just remember to cool the brownies completely before serving.
Jackson residents can shop at any of these local grocery stores Reeves Grocery, Stringers Grocery, J & M Grocery, Pick’n Save or Wal-mart for all the ingredients needed for this recipe.
© 2012 Beverly Mucha / All Rights Reserved
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