Friday, December 23, 2011
Peppermint Brownies and Merry Christmas!
Annie’s Eats. These are minty, super rich and decadent brownies combining an unbeatable pair: chocolate and peppermint.
8 oz. unsweetened chocolate, coarsely chopped (I used Ghirardelli premium baking bar)
1½ cups (3 sticks) of butter
2 ½ cups of sugar
2 Tsp. peppermint extract
1 Tsp. vanilla extract
2 cups all-purpose flour
1/3 cup of sweet ground chocolate and cocoa (I used Ghirardelli)
2 bags Hershey’s Candy Cane Kisses coarsely chopped, divided
Preheat the oven to 350°F. Grease and flour a 9×13-inch glass baking mold. In a sauce pan over medium heat, melt the butter and the chocolate. In a bowl, beat the eggs and sugar with an electric mixer on a medium speed for 1 minute. Reduce the speed, add peppermint and vanilla extracts, the flour and beat until well incorporated, 1 more minute. Add the chocolate powder and keep beating. Add the melted butter and chocolate and mix well, 1 more minute.
Put half of the chocolate batter in the prepared baking mold. Sprinkle half of the Candy Cane Kisses. Pour the rest of the chocolate batter. Bake for 1 hour, or until a toothpick inserted into the center of the brownies comes out clean. Transfer the mold to a wire rack and sprinkle the rest of the Candy Cane Kisses. Let cool down completely before cutting into squares.