For those of you who were at the ward Christmas party, these are the brownies with crushed peppermint candies on top. I have had several requests to post this recipe so here it is, yummy!
Brownies w/ Peppermint Frosting and Ganache Glaze
Brownies:
4 cubes margarine or butter, softened
1 c. cocoa powder
4 c. white sugar
8 eggs
1 t. salt
3 1/2 c. flour
1 c. nuts (optional), chopped
1 T. vanilla
Soften margarine or butter and place in a large bowl or mixer. Add the cocoa, butter and eggs and beat until smooth. Add remaining ingredients and mix together until incorporated. Pour into a large greased cookie sheet and bake at 350 for 29 - 32 minutes, or until the brownies are cooked through. DON'T OVER BAKE, you will want your brownies a little under done. Let brownies cool and then frost with peppermint frosting.
Peppermint Frosting:
1 cube of butter, softened
1 lb. powdered suger (3-4 c.)
3 - 4 T. milk or heavy whipping cream
2 drops of peppermint extract (I use my Peppermint doTERRA Essential Oil)
1 t. vanilla
Dash of salt
Red food coloring (to make pink frosting)
3 - 4 mint candy canes or a hand full of peppermint candies, crushed and set aside for topping the brownies)
Cream the butter and sugar together until smooth. Add enough milk to make the frosting a smooth and soft texture. Add the extract, vanilla and dash of salt. Add the food coloring and beat until frosting is ready to spread over brownies.
Ganache Glaze
1 (12oz) bag of milk chocolate chips
3 - 4 T. heavy whipping cream or canned evaporated milk
Put chocolate chips and whipping cream in a microwave safe bowl. Microwave for 40 - 60 seconds, or until chips are melted smooth. Stir together until smooth and the consistency of hot fudge. Poour ganache over the mint frosting on top of the brownies. Sprinkle the crused candies on top of the ganache and let cool. Cut into squared one the topping has cooled.
ENJOY!!!
Mardi :)
Brownies w/ Peppermint Frosting and Ganache Glaze
Brownies:
4 cubes margarine or butter, softened
1 c. cocoa powder
4 c. white sugar
8 eggs
1 t. salt
3 1/2 c. flour
1 c. nuts (optional), chopped
1 T. vanilla
Soften margarine or butter and place in a large bowl or mixer. Add the cocoa, butter and eggs and beat until smooth. Add remaining ingredients and mix together until incorporated. Pour into a large greased cookie sheet and bake at 350 for 29 - 32 minutes, or until the brownies are cooked through. DON'T OVER BAKE, you will want your brownies a little under done. Let brownies cool and then frost with peppermint frosting.
Peppermint Frosting:
1 cube of butter, softened
1 lb. powdered suger (3-4 c.)
3 - 4 T. milk or heavy whipping cream
2 drops of peppermint extract (I use my Peppermint doTERRA Essential Oil)
1 t. vanilla
Dash of salt
Red food coloring (to make pink frosting)
3 - 4 mint candy canes or a hand full of peppermint candies, crushed and set aside for topping the brownies)
Cream the butter and sugar together until smooth. Add enough milk to make the frosting a smooth and soft texture. Add the extract, vanilla and dash of salt. Add the food coloring and beat until frosting is ready to spread over brownies.
Ganache Glaze
1 (12oz) bag of milk chocolate chips
3 - 4 T. heavy whipping cream or canned evaporated milk
Put chocolate chips and whipping cream in a microwave safe bowl. Microwave for 40 - 60 seconds, or until chips are melted smooth. Stir together until smooth and the consistency of hot fudge. Poour ganache over the mint frosting on top of the brownies. Sprinkle the crused candies on top of the ganache and let cool. Cut into squared one the topping has cooled.
ENJOY!!!
Mardi :)
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