![]() If using a dark pan, reduce the temperature to 325 degrees. The brownie should be slightly underdone. Peppermint oil is labeled super strength, and should be used sparingly! Both Americolor food coloring and LorAnn Oils are available at Orson Gygi in store and online. For the flavoring, I recommend either Schilling peppermint flavoring or LorAnn Oils Peppermint Oil. I use 1-2 drops of red food coloring or 2-3 drops of Americolor Soft Pink (#132) Soft Gel Food Color Paste.If using a microwave to melt chocolate and butter, microwave for 1 minute, then stir, then 30 seconds at a time (stirring after each 30 seconds) to ensure the chocolate does not burn.Brownies will keep, covered in the refrigerator, for up to 5 days. Using a large sharp knife, cut into 9 squares, then diagonally in half into triangles. Remove brownies from pan using the edges of the parchment paper to lift the entire block out of the pan.Chill until set, at least 30 minutes, or preferably overnight (these brownies are at their best and fudgiest when chilled in the refrigerator overnight). Pour over brownies, spreading into a thin, even layer. Remove from heat before it is completely melted the residual heat will be enough to completely melt it. Gently melt white chocolate and shortening together in a double boiler or in short bursts in the microwave on low power (white chocolate is very fragile and so you want to be sure you melt it very gently be patient, rushing is the quickest way to ruin it).Transfer pan to a wire rack and allow to cool completely. Bake for 25 to 30 minutes or until toothpick inserted into the middle comes out clean.Sprinkle flour mixture over top and fold in to chocolate mixture using a large rubber spatula until just incorporated. ![]() Whisk in eggs, vanilla, and peppermint extract until just combined (do not overmix).Whisk in sugar and stir until mostly dissolved and mixture has cooled slightly. Stir until smooth, then remove from heat. Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water.Sift together flour, cocoa, baking powder, and salt in a small bowl and set aside.Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges. This new version is moist and fudgy and even better than before! Note: This recipe has been re-tested and updated as of December 20, 2015, after receiving a few comments that the brownies came out crumbly. Candy cane or not, they are totally appropriate ANY time of year. Now that I think about it, I should have shared these in June, gosh darn it. The peppermint bits are just bright enough to hold their own against the brick of dark chocolate brownie. A layer of smooth white chocolate studded with crushed candy canes. The brownies are then topped with, well, peppermint bark. They are perhaps the fudgiest brownie in the history of the world. Well, I think the picture above shows you that these brownies go well beyond fudgy. I’ve said before I like my brownies dense and fudgy (if I wanted something cake-like I’d bake a freaking cake). And now I can finally share them with you. Our annual food blogger holiday shindig last night was the perfect venue to debut their decadence. Until I finally had an excuse to make these divinely inspired brownies. I sat on the idea, as visions of candy canes danced in my head in the 90-degree heat. I mean, Christmas decorations appearing in stores well before Halloween is bad enough… so I figured you wouldn’t much appreciate me posting an all-out festive dessert in the middle of summer. That’s just how the internet works, apparently.Īnd while I am loath to contribute to the peppermint-ing of the blogosphere, I’ll be honest when I say that I have been waiting since June to share these brownies with you. Just like one month ago it was everything pumpkin, and one month from now it’ll likely be a sea of red velvet. The holidays are officially and undeniably upon us, which means the internet is awash with everything peppermint.
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