Description
These deeply fudgy, minty brownies are a chocolate-lover’s holiday dream. Recipe lightly adapted from How Sweet It Is blog.
Ingredients
- FOR THE BROWNIE LAYER:
- ½ cups Unsalted Butter, melted
- 1 cup Sugar
- 2 teaspoons Vanilla Extract
- 2 whole Large Eggs
- ½ cups All-purpose Flour
- ⅓ cups Unsweetened Cocoa Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Salt
- ⅔ cups Chocolate Chips
- FOR THE PEPPERMINT PATTY LAYER:
- 2 cups Powdered Sugar
- 1-½ Tablespoon Unsalted Butter, Softened
- 3 Tablespoons Evaporated Milk
- ¼ teaspoons Vegetable Oil
- ¼ teaspoons Vanilla Extract
- ¼ teaspoons Peppermint Extract
- FOR THE GANACHE LAYER:
- 2-½ Tablespoons Heavy Cream
- 3-½ ounces, weight Dark Chocolate, Chopped
- 30 pieces Hard Peppermint Candies
Preparation
Preheat oven to 350ºF. Grease an 8×8 baking pan with butter or nonstick spray.
In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in eggs, one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips.
Spread batter prepared baking pan and bake for 20–25 minutes or until set. Remove and let cool.
While brownies are cooling, prepare the peppermint patty layer. Add all ingredients to a bowl and beat with an electric mixer until smooth and creamy. Pour over brownies and spread in an even layer with a spoon or spatula. Place in the refrigerator until set, about 30 minutes.
To make the ganache, heat heavy cream until warm and pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread over the top of the peppermint layer or cut brownies first and spoon over top.
Crush the peppermint candies in a food processor or place them in a plastic bag and beat with a meat tenderizer. Sprinkle finished brownies with crushed peppermint.
