Chocolate Peppermint Brownies
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • FOR THE BROWNIE:
  • ¾ teaspoon Baking Soda
  • ⅔ cup Butter or Margarine, melted & divided
  • ½ cup Boiling Water
  • 2 cups Sugar
  • 2 Eggs
  • 1-1/3 cup All Purpose Flour
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • 1 cup Semi-Sweet Chocolate Chips or Dark Chocolate Chips
  • FOR THE PEPPERMINT FROSTING:
  • 2 cups Powdered Sugar
  • 4 tablespoons Butter, Softened
  • 1½ teaspoons Peppermint Extract
  • 1 tablespoon Milk
  • Pink Food Coloring
  • FOR THE CHOCOLATE GLAZE:
  • 1 cup Semi-Sweet Chocolate Chips or Dark
  • 6 tablespoons Real Butter
  • ADDITIONAL:
  • 1 cup Crushed Candy Canes
Instructions
  1. FOR THE BROWNIES:
  2. Heat oven to 350. Grease 13x9x2-inch baking pan. Line pan with foil or parchment paper then grease for easy removal and cleanup.
  3. Stir together cocoa, baking soda in a large bowl; stir in ⅓ cup butter. Add boiling water; stir until it thickens. Stir in sugar, eggs & remaining ⅓ butter; stir until smooth. Add flour, vanilla & salt; blend together. Stir in chocolate chips. Pour into pan.
  4. Bake 35-40 minutes. Cool completely in pan on wire rack.
  5. FOR THE PEPPERMINT FROSTING:
  6. Combine all ingredients until smooth.
  7. When brownies are completely cooled, frost them and put brownies in the fridge to chill while you crush all the candy canes.
  8. FOR THE CHOCOLATE GLAZE:
  9. Put the butter and chocolate chips in a microwave safe bowl/dish. Turn on high and melt in 30-40 second intervals. Glaze is ready when it is completely melted and smooth.
  10. Let it cool for a few minutes and remove the brownies from the fridge.
  11. Pour the chocolate over the brownies, move quickly as this will soften the chilled frosting. Make sure the chocolate is spread evenly over the brownies.
  12. Sprinkle the crushed candy canes over the top of the brownies and return to fridge.
Notes
It seems like it is a lot of work, but I promise you it is worth it. Keep these brownies in the fridge, let them rest at room temp for 15 minutes before serving. The amount of brownies you get depends on the size you cut them. To cut these brownies easier, take your knife and run it under very hot water for about 30 seconds, dry off quickly with a paper towel and then cut the brownies, should slice threw them like butter.
Recipe by I'm At Home Baking! at http://imathomebaking.com/chocolate-peppermint-brownies/