Comida Kraft
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Peppermint Bonbon Brownies

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48 brownies

What You Need

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Make It

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  • 1. Preheat oven to 350°F. Grease bottom of rectangular pan, 13x9x2 inches, with shortening or cooking spray. Melt chocolate and butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes.
  • 2. Meanwhile, beat all ingredients of Peppermint Cream Cheese Filling together with spoon until smooth. Set aside.
  • 3. Beat chocolate and butter mixture with sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. Spread half of batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batter with knife for marbled design.
  • 4. Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely.
  • 5. Chocolate Frosting. Heat butter, corn syrup and water to boiling in 1-quart saucepan; remove from heat. Add chocolate, stirring until melted. Stir in enough powdered sugar until spreadable.


Cut into 8 rows by 6 rows. Store covered in refrigerator.

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