Tuesday, January 3, 2012

White chocolate peppermint fudge brownies

This title seems wildly inappropriate for a January 3rd post, but I forgot to post it during the holiday season and don't want to forget about these!
A friend posted a picture of her holiday treat plate on facebook and I had to know what these little beauties were. She shared the source with me and we put them on our holiday baking list. I am sure glad we did because I really enjoyed these and I finally have a homemade brownie recipe that I really like! 
In the past, I've tried homemade brownies and they just never quite did it, but these are it: fudgy, rich, decadent...all the qualities of a perfect brownie. I definitely won't wait until next holiday season to make these brownies again, but I'll try out some new toppings...the caramel/pretzel topping I've seen floating around sounds pretty spectacular!
The parchment overhang is a really handy technique for taking the brownies out without butchering them. But if you're like me and want to pretend you didn't eat any because you just ate the ones that didn't come out very well, forget the overhang and just spray that pan!

from Real Simple

  • 1/2 cup (1 stick) unsalted butter, plus more for the pan
  • 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 ounces semisweet chocolate, chopped
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 6 ounces white chocolate, chopped
  • 1 teaspoon canola oil
  • 1/3 cup chopped peppermint candies (about 15 candies)

  • Heat oven to 350° F. Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving an overhang on all sides; butter the parchment.
  • In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
  • In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
  • Add the flour mixture and mix until just combined (do not overmix).
  • Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
  • In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth. Spread on top of the cooled brownies. Sprinkle with the candies and let set.
  • Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).
By Dawn Perry,  December 2011

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