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Categories:Viewed: 33 - Published at: 8 years ago
Ingredients
- FOR THE BROWNIES:
- 3/4 cups Flour
- 1 Tablespoon Cocoa Powder
- 1/4 teaspoons Salt
- 1/2 cups Unsalted Butter, Plus More For Pan
- 8 ounces, weight Dark Chocolate Chopped And Divided
- 3/4 cups Sugar
- 1/4 cups Light Brown Sugar
- 3 Eggs
- 1 teaspoon Vanilla
- FOR THE TOPPING:
- 2 Tablespoons Butter
- 6 ounces, weight Dark Chocolate
- 1/4 teaspoons Peppermint Extract
- 4 whole Crushed Candy Canes, The 6 Inch Long Size
Method
- For the brownies:
- Preheat oven to 350 degrees F. Butter an 8x8-inch pan.
- In a medium bowl, sift together flour, cocoa powder and salt. Set aside.
- In a large saucepan, melt butter over low heat until melted. Add half of the chocolate and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. Let cool slightly.
- Whisk together the eggs and vanilla. Add it into the chocolate mixture and stir the batter around until just mixed and no longer grainy-looking. Add flour mixture into the batter and stir just until combined. Stir in remaining chocolate.
- Pour batter into the prepared pan. Bake in the preheated oven for 28 - 30 minutes or until a toothpick comes out clean. Don't over bake.
- Let cool.
- For the topping:
- In a small saucepan over low heat, melt butter and chocolate until the mixture is completely incorporated. Add peppermint extract and stir. Pour the mixture over the cooled brownies and spread it with a rubber spatula. Sprinkle with crushed candy canes.
- Let cool. Cut into squares and serve.
