Peppermint Patty Brownies

These are the most refreshing, delicious, decadent Christmas brownies - so much so, that I don't think they should be reserved for Christmas! I made them for Thanksgiving but was quickly encouraged to make another pan for Christmas - they were a huge hit. Creamy peppermint layered between TWO layers of chocolate - a chewy brownie and ganache - does it get any better?? I think not.

Start by whipping up the brownies - I guess you could use a box mix but this homemade version is so good, and not difficult at all.

In a large bowl, combine the melted butter and sugar

and whisk well. Add the vanilla, then add the eggs, one at a time,

and whisk well after each addition. Next add the flour, cocoa,

salt and baking soda, and stir well to incorporate. Finally, add in the chocolate chips.

Give it all a final stir then transfer to a greased 8 or 9 inch baking pan, and bake for 22-28 minutes until set. Cool completely.

For the peppermint layer, combine the powdered sugar, butter, oil, milk, vanilla and peppermint extract in a medium bowl.

Beat with a mixer until smooth and creamy. When brownies are cool, spread the peppermint layer evenly over the brownies.

Refrigerate for an hour or so until completely set. For the ganache, heat the half and half in the microwave until warm, then pour it over the chopped chocolate.

Stir and stir and stir until the chocolate is melted and the mixture is smooth and shiny.

You can be creative with the ganache topping or you can just pour it on and spread it out, which is largely what I did.

It's hard to wait, but refrigerate these again until the ganache is set, about half an hour. It will be worth it - and these brownies are super delicious straight out of the refrigerator.

These brownies will put you in the Christmas spirit!

One year ago: Chocolate Coconut Neapolitans
Two years ago: Truffles
Three years ago: Carrot Salad

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Peppermint Patty Brownies

Brownies:
1/2 cup butter, melted
1 cup sugar
2 eggs
2 tsp. vanilla extract
1/2 cup flour
1/3 cup cocoa
1/4 tsp. salt
1/4 tsp. baking soda
2/3 cup chocolate chips

Mint layer:
2 cups powdered sugar
1 1/2 Tbsp. butter, softened
3 Tbsp. evaporated milk
1/4 tsp. vegetable oil
1/4 tsp. vanilla extract
1/2 tsp. peppermint extract

Ganache:
3 1/2 ounces semi-sweet chocolate, chopped
2 1/2 Tbsp. half and half

In a large bowl, combine melted butter with sugar and vanilla extract, whisking until combined and almost smooth. Whisk in each egg one at a time, stirring until a smooth batter forms. Add in flour, cocoa powder, baking soda and salt, stirring until combined. Fold in chocolate chips. Spread batter in a greased 8 or 9 inch pan and bake at 350 for 22-28 minutes until set. Remove and let cool.

While brownies are cooling, combine powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extract in a large bowl. Beat with an electric mixer until smooth and creamy. Pour over brownies and spread in an even layer. Place in the refrigerator until set, about 30 minutes.

For ganache, heat half and half in the microwave at 50% power for one minute or until warm then pour it over chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Spread over the top of the peppermint layer and refrigerate until set. Makes 16 brownies

Recipe Source: Adapted from How Sweet It Is