Brownies with Peppermint Frosting

Brownies with a decadent creamy peppermint frosting is the perfect homemade holiday treat to make and gift to family and friends! It’s a unique treat that will help you and your loved ones get in the holiday spirit! Here’s what you’ll need: (This makes about 54 servings, so about 5 gifting portions)

Brownies

1/2 cup butter or margarine

2 squares (1 ounce size) unsweetened chocolate

1 cup sugar 2 large eggs, lightly beaten

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chopped pecans

1 tablespoon butter or margarine

1 square (1-ounce size) unsweetened chocolate

Peppermint Frosting

1/4 cup butter or margarine, softened

2 cups sifted powdered sugar

2 tablespoons whipping cream

1 1/2 teaspoon peppermint flavoring

2 drops red food-coloring directions:

Instructions:

For Brownies: Melt 1/2 cup butter and 2 chocolate squares in a large saucepan over low heat. Remove from heat, and let cool 10 minutes. Add sugar and eggs, stirring well. Combine flour, baking powder, and salt; add to chocolate mixture, stirring well. Stir in vanilla and pecans. Spoon batter into a greased and floured 13- x 9- x 2-inch pan. Bake at 350 degrees F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool brownies completely on a wire rack.

Spread with Peppermint Frosting. Melt 1 tablespoon butter and 1 chocolate square in a small saucepan over low heat. Remove from heat, and let cool. Spoon chocolate mixture into a small heavy-duty, zip-top plastic bag or a decorating bag fitted with tip No.2; seal bag. Snip a tiny hole in one corner of zip-top bag, using scissors; pipe chocolate mixture in a decorative design over Peppermint Frosting. Cover and chill thoroughly. Cut into 2- x 1-inch bars. Store brownies in an airtight container in refrigerator. For Peppermint Frosting: Beat butter at medium speed of an electric mixer until creamy; gradually add powdered sugar, beating well. Add whipping cream, flavoring, and food coloring; beat until frosting is spreading consistency.

Peppermint Bark

 

This can be customized in many ways. You can decorate with a variety of chocolate drizzles (white, dark, milk), use a variety of peppermint etc. It’s up to you how you want to make it your own!

Ingredients

  1. 8 ounces high-quality semisweet (dark) chocolate, broken into pieces – if you don’t care for dark chocolate you can use white or milk
  2. 2 teaspoons canola oil, (separate)
  3. 1/2 teaspoon peppermint extract, (separate)
  4. 8 ounces high-quality white chocolate, broken into pieces – you can also use white chocolate chip morsels
  5. 25 peppermint candies, crushed – any kind (canes, mints, etc.)

Directions

  1. Lightly grease (or spray) a 9×9 inch pan and line with waxed parchment paper.
  2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
  3. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Drizzle with melted chocolate for decorative effect.
  4. Refrigerate until completely hardened. Remove from pan and break into small uneven pieces to serve.

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