Recipe
Author
Hy-Vee Test Kitchen
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Description
Holiday cookies get all the love. Until now.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee granulated sugar | ||
| 1 c. Hy-Vee unsalted butter, melted | ||
| ½ c. Hy-Vee unsweetened cocoa powder | ||
| ½ tsp. Hy-Vee salt | ||
| 5 Hy-Vee large eggs, beaten | ||
| 2 tsp. Hy-Vee vanilla extract | ||
| 1 ½ c. Hy-Vee all-purpose flour | ||
| 1 c. Hy-Vee milk chocolate chips | ||
| 8 peppermint candy canes, crushed | ||
| 1 (10.5 oz) bag Hy-Vee miniature marshmallows | ||
| 1 (12 oz) bag Hy-Vee semisweet chocolate chips, melted |
Directions
- Preheat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
- In a medium bowl, combine sugar, butter, cocoa powder and salt. Stir until smooth. Stir in eggs and vanilla. Add flour, then stir in milk chocolate chips.
- Spread batter in prepared pan. Bake for 30 to 35 minutes.
- While brownies are still hot, sprinkle the top with half the crushed candy canes, followed by the marshmallows and the remaining crushed candy canes. Drizzle with melted semisweet chocolate chips. Cool. Cut with a sharp knife.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 65mg
- Sodium: 70mg
- Total Carbohydrates: 50g
- Protein: 4g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2010.