Peppermint was my favorite flavor this past winter.
[Who am I kidding? It's my favorite flavor every winter.] I know it's technically spring now, but it SNOWED on the first day of spring here in southeastern PA. So I am totally justifying sharing something peppermint-y & sorta wintry because it's still cold. Although, I have to say, I went back to school yesterday [last week was "spring" break] and since all the snow had melted, I hardly recognized the campus. I have never seen it not buried under four and a half feet of snow.
But, yeah. I made these brownies quite a while ago. Possibly in December? Maybe January... I don't know. At least a month or two ago. Before the snow was melted. I definitely made them at a time when it would have been totally acceptable to make a peppermint dessert. I just can't get my act together, apparently, and post regularly on my blog anymore. I apologize.
So let's see what I can remember about these brownies since I made them 800 days ago.
First of all, they include peppermint patties. If this is your first time on the blog, 1) hi, welcome, I hope you love it around here! and 2) the only peppermint food item that I love more than candy canes is peppermint patties. And there's a whole layer of peppermint patties in the brownie batter which, when baked, turns into a peppermint truffle layer of sorts and it's as wonderful as it sounds.
Second, the whole pan is doused in a rich chocolate ganache and topped with a healthy dose of chopped peppermint patties. More is always better. When it comes to chocolate and peppermint, that is. And desserts in general. But I'm getting off topic. Let me just sum it all up here for you: fudgy brownie [duh. there's no other way to go], layer of peppermint patties, chocolate ganache, additional chopped peppermint patties. Chocolate + peppermint. Hearts.
Chocolate Peppermint Brownies
1 cup butter
2-1/4 cups sugar
1-1/4 cups cocoa powder
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
30-35 peppermint patties
1 cup chocolate chips
1/2 cup heavy cream
1 cup peppermint patties, chopped
Preheat oven to 350 degrees. Lightly grease a 13" x 9" pan; set aside.
In a saucepan, melt butter over low heat. Add the sugar and stir to combine. Return the mixture to the heat, just until it's hot, but not bubbly. Remove from the heat and stir in cocoa powder, baking powder, salt and vanilla extract. Add the eggs, stirring until smooth. Add the flour and stir just until combined.
Pour half of the batter into the prepared pan. Place the peppermint patties in a single layer on top of the brownie batter. Pour the remaining batter on top of the patties and gently smooth.
Bake the brownies for 35 minutes, or until a toothpick inserted near center comes out with moist crumbs. Cool completely.
To make the ganache, add the chocolate to a bowl. Heat the cream in the microwave in 30-second increments until it is very hot, but not boiling. Remove from the heat and pour over the chocolate. Let sit for one minute and then stir until until smooth. Pour over the brownies, then sprinkle with chopped peppermint patties. Let set for about 30 minutes before slicing and serving. Store any leftovers in an airtight container for up to 3 days.
(source: two peas and their pod)
I'm really obsessed with brownies right now. I may or may not have about 17 other crazy recipes that I want to make and share with you very soon!