Sweets of the Season

Another thing I love about holidays is Limited Edition Holiday Ice Cream flavors, my personal favorite being Edy’s Peppermint flavor that comes out during the winter holidays.  My mom used to always make brownie sundaes with layers of gooey brownie, whip cream, and the peppermint ice cream.  When I came across this brownie recipe, I thought it combined all those flavors into one brownie bite!  This brownie was a three-step process, so not the quickest or easiest to make, but if you are a fan of peppermint I think you’ll love it.  The bottom layer is a normal chocolate brownie, topped with a Peppermint icing layer, and on top is the layer of frozen chocolate with crushed candy canes.  I like to keep the brownies in the fridge before eating, the peppermint layer is so refreshing cold, but you can serve them either way once they have set.  Would it be overkill to serve with peppermint ice cream?…I don’t think so. Enjoy!

Triple Chocolate Peppermint Brownies

makes 20 small brownies

 

For the Brownie Layer

8 Tablespoons (8 ounces) unsalted butter

2 ounces unsweetened chocolate, chopped

2 extra large eggs

1 cup granulated sugar

1/2 cup unbleached all-purpose flour

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1/4 teaspoon espresso powder

1/4 teaspoon kosher salt

1/2 cup semisweet chocolate chips

 

For the Peppermint Layer

2 cups confectioners’ sugar

8 Tablespoons unsalted butter at room temperature

2 Tablespoons whole milk

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

 

For the Chocolate Layer

4 ounces semisweet chocolate

2 Tablespoons unsalted butter

2 candy canes, crushed

For the Brownie Layer

Preheat the oven to 350º F.  Line an 8×8-inch baking pan with parchment paper leaving overhang for easy removal; lightly spray with non-stick baking spray.  In a bowl set over a pan of simmering water or in the microwave, melt the butter and chocolate; set aside.  In a medium bowl beat the eggs and sugar with a hand-held mixer until light and fluffy, about 3-5 minutes.  Add the flour, extracts, espresso powder, and salt.  Add the melted chocolate mixture and stir just until blended.  Pour the mixture into the prepared pan and sprinkle the top with the chocolate chips.  Bake until a toothpick inserted in the center comes out with moist crumbs, about 25 minutes.  Transfer to a wire rack to cool completely.

For the Peppermint Layer

In a medium bowl, beat together the confectioners’ sugar, butter, milk, and extracts until smooth and creamy using a hand-held mixer.  Spread the mixture over the cooled brownies and chill in the refrigerator until set, about 1 hour.

For the Chocolate Layer

In a bowl set over a pan of simmering water or in the microwave, melt the butter and chocolate; cool slightly.  Pour the chocolate over the peppermint layer and sprinkle with the crushed candy canes.  Chill in the refrigerator until set, about 1 hour.  Cut into 20 squares. Serve the brownies chilled or at room temperature.  Enjoy!

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