Peppermint-filled brownies with chocolate mint ganache

I have made these delectable peppermint-filled brownies with chocolate mint ganache a number of times before, but this was the first time I actually tried to quantify what I did. And I can tell you from past experience that these are good. So very, VERY good. If you are a fan of the chocolate/mint flavour combination, these brownies will make you very happy. So very, VERY happy.

I could not make these brownies without glazing them with a chocolate mint ganache. Because all brownies are better with a glaze, and when it comes to dessert, I don’t do things by halves!

These brownies came out perfectly, as always. They smelled pine, of that I can assure you. They won rave reviews from everyone.

Peppermint-Filled Brownies with Chocolate Mint Ganache

Ingredients:

Brownies:

  • 8 tbsp butter
  • 2/3 cup semi-sweet chocolate chips
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup flour
  • 25 small York Peppermint Patties, unwrapped

Ganache:

  • 2 tbsp butter
  • 2/3 cup semi-sweet chocolate chips
  • 1 tsp peppermint extract

Preparation:

Brownies:

Preheat oven to 350F, and spray an 8-inch square pan with cooking spray.

In a small saucepan, melt butter and chocolate chips over low heat, stirring until smooth. Let cool slightly.

Whisk sugar, eggs, vanilla, baking powder and salt together in a large bowl. Whisk in melted chocolate. Stir in the flour and mix well.

Pour half of batter into prepared pan. Top with single layer of peppermint patties in five rows of five. Pour rest of batter over top and smooth, making sure to cover all of the peppermint patties.

Bake 20-25 minutes, or until set. I like my brownies somewhat soft and moist, so I take them out on the early side.

Cool in pan.

Ganache:

In small saucepan over low heat, melt butter and chocolate. Stir in peppermint extract until smooth.

Pour over cooled brownies and use knife or small off-set spatula to spread to the edges of the pan. Chill in fridge until topping is set. Cut into bars.

Serves 16 (although these are really decadent, so feel free to cut them into bite-sized brownies).

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