Peppermint Brownies
Source of Recipe
Christmas Cheer
List of Ingredients
14 tablespoons unsalted butter -- cut into slim pats
3 ounces unsweetened chocolate -- chopped
2 ounces semisweet chocolate -- chopped
1/2 cup sifted unsweetened Dutch process cocoa
powder
3 cups sugar
6 large eggs
2 tablespoons peppermint schnapps
1 pinch salt
1 cup sifted all-purpose flour
40 dark chocolate-covered thin mints
Glaze
3/4 cup plus 2 tablespoons heavy cream
8 ounces good-quality semisweet chocolate -- chopped
1 pinch salt
Shaved or grated white chocolate -- garnish
Recipe
Brownies: Adjust rack to center of oven. Preheat oven to 350 degrees
F. Line
a 13" by 9" by 2" pan with heavy-duty aluminum foil, shiny side up.
With
vegetable shortening, lightly grease the bottom only. Set aside. Have
ready
a pan larger and shallower than your baking pan (I use a cookie
sheet), and
set aside near your cooling rack.
In medium heatproof bowl, combine butter and chopped chocolates. Place
over
simmering water on low heat (water should not touch bottom of bowl).
Stir
often until melted and smooth. Remove from heat and hot water. Add
cocoa
powder and whisk in briskly until only a few small lumps remain. Cool
this
mixture about 10-15 minutes before using.
In large bowl, combine eggs, sugar, schnapps, and salt. Beat with
large
spoon until well-mixed and foamy, no more than 1 minute. Add chocolate
mixture, which will still be warm, and stir to blend. Add flour and
stir
only until incorporated. If you're using nuts, fold them in here just
until
evenly distributed. Turn batter into pan and spread level, then push
very
slightly higher in corners and along edges.
Bake in preheated oven 30 to 35 minutes, or until toothpick inserted
in
center emerges with only a few moist crumbs clinging to it. Do not
overbake!
While brownies bake, make sure mints are unwrapped and close at hand.
As soon as brownies test done, remove to cooling rack. Immediately
place
mints over surface of brownies as evenly as possible. Don't worry if
some
mints overlap a bit, just get them onto the hot brownies. When all
mints are
on brownies, cover with cookie sheet (or other larger, shallower pan).
Let
stand 3 minutes. Remove cookie sheet. With back of large spoon, spread
melted mints evenly over surface of brownies. Cool completely at room
temperature before glazing. (Don't worry if the mint surface is uneven
in
color; the glaze will cover it up.)
To make Glaze: Place chopped chocolate and salt in medium heatproof
bowl. In
small saucepan over low heat, heat cream until very hot, stirring
occasionally. Pour about 1/3 of hot cream into chocolate. Place bowl
of
chocolate over simmering water on low heat (water should not touch
bottom of
bowl). Stir or gently whisk chocolate mixture often until smooth.
Gradually
whisk in remaining hot cream. Remove glaze from heat and hot water.
Allow to
stand at room temperature 30 minutes, until cooled and slightly
thickened.
Pour over cooled brownies and spread evenly. Sprinkle on shaved white
chocolate. Chill until set before cutting into bars.
To cut, use a large, sharp, heavy, straight-edged knife. Rinse blade
under
hot water and dry frequently. Store cut brownies airtight in
refrigerator.
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