Peppermint Brownies

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 18%
  • Fat: 3.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.4g
  • Carbohydrate: 35.6g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 110mg
  • Calcium: 0.0mg


  • 1/2 cup plus 2 tablespoons reduced-calorie margarine, softened
  • 1 1/3 cups sugar
  • 8 egg whites
  • 1/2 cup nonfat sour cream alternative
  • 1/3 cup evaporated skimmed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup unsweetened cocoa
  • Vegetable cooking spray
  • 3 cups sifted powdered sugar
  • 1/4 cup unsweetened cocoa
  • 1/4 cup plus 1 tablespoon hot water
  • 3 tablespoons finely crushed peppermint candies


  1. Beat margarine at medium speed of an electric mixer until creamy; gradually add 1 1/3 cups sugar, beating well. Add egg whites and next 4 ingredients; beat well.
  2. Combine flour, baking powder, salt, and 2/3 cup cocoa; add to margarine mixture, mixing well. Pour batter into a 13- x 9- x 2-inch pan coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
  3. Combine powdered sugar and 1/4 cup cocoa; stir well. Add water, 1 tablespoon at a time, stirring until smooth. Pour over brownies, and spread evenly. Sprinkle with crushed peppermint. Let stand 10 minutes before cutting into bars.
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