Peppermint Candy Cane Brownies

Brownies. Heavenly Christmasy brownies. Is anyone noticing a trend here? I'm a little obsessed with candy canes, and peppermint, and chocolate. This is pretty much the epitome of my holiday happiness. It started out years ago as my Mom's mint brownie recipe and it morphs perfectly into Christmas time with a few adjustments. If you're craving something like this at some other point during the year, just leave off the candy on top and color the frosting green and you'll have a traditional mint brownie.

These brownies are super fudgy and moist (so don't over bake them!). Then they're topped with a cool, creamy layer of pretty pink peppermint frosting, and a then a layer of soft chocolate ganache. A sprinkling of crushed candy canes is the perfect finishing touch. It takes a few steps, but it's worth it. These things are as good as they are beautiful! They're always a hit around here.

What you need? All the stuff in this picture.

Peppermint Candy Cane Brownies

Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring

Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter

Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)

First, the Brownies:
Preheat oven to 350 degrees.
The chocolate you want is baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. If you're not familiar with baking chocolate, it comes in squares like this:


Give those squares a rough chop so they'll be easier to melt:



Then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped)


Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don't accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened.

In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy, like this:


Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.


Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)

Next layer is the frosting:
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.


Chocolate Glaze:
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.


Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn't apply to this chocolate butter mixture. Quickly spread on top of brownies. I say quickly because the frosting is cool and the chocolate is hot. If you take your sweet time and over do it, you'll make a big gooey mess. Just spread it on quick.


Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.

Remove from fridge a few minutes before serving. Cut into squares, eat, ooh and ahh, and then eat another one. Or two.



Does looking at those just make you want to break out into Feliz Navidad?? No? Just me? Okay. Then I'm doing the Celine Dion Version.