Saturday, December 8, 2007

Kneaders Double Chocolate Peppermint Brownies

These brownies are so good and rich. You need a big glass of milk with these. Instead of using the brownie recipe here I just used a double chocolate brownie box mix. It made it a little easier. I also think these brownies were better the next day because the frosting made even the edges soft. Love, Love, Love!

Kneaders Double Chocolate Peppermint Brownies Chef: Amy Peterson

Ingredients: Brownie
1 cup butter
4 oz unsweetened chocolate
2 cups sugar
1 teaspoons vanilla
4 eggs
1 cup all-purpose flour
2 cups semisweet chocolate chips
Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly. Add sugar, eggs and vanilla and mix well with a spatula. Add the flour and stir to combine. Stir in chocolate chips. Spread into a buttered 13-inch x 9-inch x 2-inch baking pan. Bake at 350 for 25 minutes. Do not overcook. Cool.

Ingredients: Filling
cup softened butter, margarine, or shortening
2 cups confectioners’ sugar
2 drops mint flavoring or to taste
1 drop pink food coloring
In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth. Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill.

Ingredients: Chocolate Ganache
½ cup semisweet chocolate chips
¼ cup heavy cream
crushed peppermint ( red and white)
Put the chocolate chips and cream into a small bowl. Microwave on high for 1 minute stirring every 20 – 30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies. Decorate with crushed peppermint. Do not refrigerate. Mixture will set up on brownies in about 15 – 20 minutes.

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