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Ingredients
- Brownies- 1/2 cup (1 stick) unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 2 large eggs
- 1 cup sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- pinch of salt
- Topping- 1 cup sifted powdered sugar
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1 teaspoon whole milk
- 1/4 teaspoon peppermint extract
- 4 ounces semisweet chocolate, chopped
Details
Preparation
Step 1
FOR BROWNIES- Preheat oven to 350 degrees. Lightly butter 8x8x2-inch mentel baking pan. Stir butter and chocolate in small saucepan over low heat until smooth. Set aside. Using electic mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour, peppermint and vanilla extracts and salt; stir until just blended.
Transfer batter to pepare pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool slightly.
FOR TOPPING- Beat powdered sugar, 2 teaspoons butter, milkband extract in bowl until creamy. Spread over warm brownies. Chill until set. About 1 hour.
Stir chocolate and 2 teaspoons butter in small sauce pan over low heat until smooth. Cool slightly. Pour over mint topping, spread evenly. Cover and chill until set, about 1 hour. Cut into 20 squares.
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