Peppermint Pattie Brownies

/ Tuesday, October 25, 2011



PEPPERMINT PATTIE BROWNIES
SERVES: 10 to 12


FOR THE BROWNIE
1¼ cups all purpose flour
½ teaspoon salt
¼  cup unsweetened cocoa powder
1 stick butter, at room temperature
1¾ cups granulated sugar
2 large eggs
3 teaspoons vanilla extract

FOR THE MINT FROSTING
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
¼ cup crème de methe 
2 cups confectioners' sugar

FOR THE GANACHE
2 cups semisweet chocolate chips
1 stick unsalted butter, cut into pieces

1. Make the brownie: Preheat the oven to 350˚. Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides. Whisk the flour, cocoa powder and salt in a bowl.  

2. Beat the butter and sugar with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then add the vanilla. Slowly add the dry ingredients and beat until well combined. Spread the batter in the prepared baking pan. Bake until a tooth inserted into the center comes out clean with a few crumbs, about 20 minutes. Cool completely in the pan on a wire rack. 

3. Meanwhile, make the frosting: Beat the butter, vanilla and crème de methe with a mixer until combined. Slowly beat in the confectioners' sugar until smooth, scraping down the bowl as needed. Spread the frosting over the brownies in an even layer using an offset spatula; freeze until firm, about 15 minutes. 

4. Meanwhile, make the ganache: Melt the chocolate and butter in a small saucepan over medium-low heat, stirring, until smooth. Remove the brownies from the freezer, spread the ganache over the mint frosting using an offset spatula; freeze until firm, about 30 minutes. 

5. Transfer the brownies to a cutting board. Cut into squares, cleaning the knife with a damp towel as you slice (this will keep the layers looking super clean). Cover with plastic wrap and store in the refrigerator for up to 4 days; bring to room temperature before eating.

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