Chocolate Mint Fudge Brownies

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These brownies are closer to fudge than to a cake consistency.  They are rich and decadent.  Actually, a piece about half of the size that is shown above is more than enough to satisfy your sweet tooth!  The first time I made this recipe I used just straight chocolate for the topping, but it was a little difficult to eat from the fridge because it would crack into pieces.  This time I created a chocolate ganache layer on top that is smooth and creamy.

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I doubled the recipe from eatliverun and didn’t use any green food coloring and then added my own ganache layer on top.  If you want to impress people this is a great dessert to bring.  Or if you just want to eat a bunch for yourself, cut the recipe in half and enjoy!  I really want to experiment with the filling layer to make perhaps a peanut butter or raspberry version…yum!

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Chocolate Mint Fudge Brownies

adapted from eatliverun

makes 25 generous brownies

Ingredients

The brownie:

  • 4 oz unsweetened chocolate, chopped
  • 2 sticks of unsalted butter, cut into chunks
  • 2 cups of sugar
  • 4 eggs
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract

The peppermint cream filling:

  • 2 cups powdered sugar
  • 4 Tbsp unsalted butter, softened
  • 2 tsp peppermint extract
  • 3 Tbsp heavy cream
  • **optional green food coloring

The chocolate ganache topping:

  • 2 cups semisweet chocolate chips
  • 1/2 cup of heavy cream

Directions:

Preheat the oven to 325 degrees.  Line the bottom of a 9×13 pan with parchment paper.  Leave some extra on the sides to use as a handle to help lift the brownies out when they are done.  Butter the parchment paper.

Melt the unsweet chocolate and chopped butter over low heat in a saucepan.  Stir frequently.  Do not have the heat too high or else your chocolate will burn.  Be patient and wait for it to melt over low heat.  After the butter and chocolate are melted, remove from the heat and whisk in the sugar, eggs and vanilla extract.  Mix in the flour and salt.  Pour the brownie batter into the pan and bake for 40 minutes.  Let the brownie cool completely before adding the peppermint cream layer.

While the brownie is cooling, mix together all the ingredients for the peppermint cream layer.  Using a hand-mixer is easiest.  The cream will be the consistency of play-do.  After the brownie is cool, add the peppermint cream over the brownie by pressing it onto the brownie until this entire brownie is covered.  Place the brownies in the refrigerator for 30 minutes.

In a small saucepan, melt the chocolate over low heat.  Again, be patient so it does not burn.  Stir frequently.  After the chocolate is melted, mix in the heavy cream until it is combined.  Pour the chocolate ganache topping over the peppermint cream layer.  Place the brownies in the refrigerator for 2 hours so set the chocolate.

Lift the brownies out of the pan using the parchment paper handles.  The brownies will be quite heavy, so I also used a long spatula to carefully help the brownies lift out of the pan.  If you force them too quickly they might break apart.  This will only ruin the appearance, not the flavor!  So if this happens just eat them and enjoy!

Store the brownies in the refrigerator.  Set out an hour before eating so that they can come to room temperature.

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