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Peppermint Brownies



PEPPERMINT BROWNIES
Kneader's Bakery Restaurant Recipe

Brownies:
1 cup butter
4 ounces unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
4 eggs
1 cup all purpose flour
2 cups semisweet chocolate chips

Filling:
1/2 cup softened butter, margarine, or shortening
2 cups confectioners’ sugar
2 drops mint flavoring or to taste
1 drop pink food coloring

Ganache:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
crushed peppermint (red and white)

To make Brownies: Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is melted. Cool slightly.  Add sugar, eggs and vanilla and mix well with a spatula.  Add the flour and stir to combine.  Stir in chocolate chips. Spread into a buttered 13 x 9 inch baking pan.  Bake at 350 for 25 minutes. Do not overcook. Cool.

To make Filling: In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth.  Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill.

For the Ganache: Put the chocolate chips and cream into a small bowl.  Microwave on high for 1 minute stirring every 20 to 30 seconds until chocolate is melted. Do not over heat.  Immediately pour over the brownies.  Decorate with crushed peppermint. Do not refrigerate. Mixture will set up on brownies in about 15 to 20 minutes.

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