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Peppermint Brownies

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I couldn’t figure out what to make for Easter dessert and JoJo said to keep it simple this year-nothing fancy. My daughter Erica, currently living FAR FAR away in D.C. suggested her favorite brownies, the pretty peppermint ones. Works for me and everyone loved them. They are rich, so I cut them small, like bite-sized brownies so they can just be popped in your mouth. If you don’t care for peppermint, you could substitute any other extract of your choice. This is made using a 16 oz. can of Hershey’s syrup. In my local store, it can be found with the other ice cream toppings. If I look in the baking isle, they only have large squeeze bottles of the stuff.

Peppermint Brownies

Brownie layer:

1 stick butter, softened

1 cup sugar

4 eggs

1–16 oz. can Hershey’s syrup

1 cup flour

Cream the butter and sugar, add the eggas, syrup then the flour. Pour into a greased and floured 9×13 baking pan and bake at 350 for 25 minutes.

Peppermint layer:

1 stick butter, softened

2 cups powdered sugar

1 Tbsp. water

3 drops of red food coloring (optional)

1/2 tsp. peppermint extract (I use more like 3/4 tsp)

Beat it all up til smooth. Spread on the cooled brownies and chill in the fridge for about an hour before adding the top layer. If you try and skip that step, then when you pour and try and spread the hot chocolate top layer, the pink will show up in the chocolate layer and look muddy.

Top layer:

1 cup semi-sweet chocolate chips

6 Tbsp. butter

Melt in the micro for about 25 seconds, stir, then another 20 seconds or until all is smooth. Quickly pour and spread over pink layer but don’t work it too much or the pink layer will get swirled into the chocolate. Just get it spread to the edges as best you can, then just gently shake the pan to get it smooth and even on top. The edges of the brownies sometime look a little crispy and curled up but by the time you get both the frosting and the top layer on and chilled for a bit, they soften up. I cut them off to make pretty squares but the kids eat them happily. Also, it’s best to let these sit at room temp for about a half an hour before cutting or serving, so the top layer of chocolate doesn’t crack while slicing.

Miss you, angel, wish you were here to enjoy them. And thanks for the great suggestion.

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