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Categories:
butter chocolate eggs sugar flour peppermint vanilla salt pecans powdered sugar unsalted butter milk peppermint semisweet chocolate
Viewed: 32 - Published at: 8 years agoIngredients
- 1/2 cup (1 stick) unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 2 large eggs
- 1 cup sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup chopped pecans
- 1 cup sifted powdered sugar
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1 tablespoon whole milk
- 1/4 teaspoon peppermint extract
- 4 ounces semisweet chocolate, chopped
Method
- Preheat oven to 350F.
- Lightly butter 8x8x2-inch metal baking pan.
- Stir butter and chocolate in small saucepan over low heat until smooth.
- Set aside.
- Using electric mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes.
- Add chocolate mixture, flour, peppermint and vanilla extracts and salt; stir until just blended.
- Mix in nuts.
- Transfer batter to prepared pan.
- Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes.
- Cool slightly.
- Beat powdered sugar, 2 tablespoons butter, milk and extract in bowl until creamy.
- Spread over warm brownies.
- Chill until set, about 1 hour.
- Stir chocolate and 2 tablespoons butter in small saucepan over low heat until smooth.
- Cool slightly.
- Pour over mint topping, spreading evenly.
- Cover and chill until set, about 1 hour.
- Cut into 20 squares.
- (Can be made 8 hours ahead.
- Cover with foil; store at room temperature.)
