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While I'm at it...
I took these to an ordination on Saturday.
Iced Peppermint Brownies
6 oz (2 3oz bars) Ghiradelli mint chocolate
2 c. sugar
1 c. shortening (I use Crisco butter-flavored shortening sticks -- you can use better, but the texture is not as good)
4 eggs
2 tsp. vanilla
3/4 c. good cocoa (I prefer Penzey's but will use Ghiradelli or Sharffen-Berger. I strapped I will use Nestles'.)
1/2 tsp baking poowder
1/4 tsp salt
1 c. flour
6 oz (2 3oz bars) Ghiradelli mint chocolate, chopped fine
3 oz heavy cream
crushed peppermint candies
Preheat oven to 325. Grease 13 x 9 pan. Chop 6 oz of chocolate into chunks the size of chocolate chips (I use a food processor). Set aside.
Melt shortening in microwave. Add sugar. Add eggs on at a time, beating well after each one. Add vanilla. Stir in cocoa, then baking powder, salt, and flour. After that is mixed stir in mint chocolate chunks. Bake in 325 oven for about 20 minutes, checking after 15 minutes until a skewer comes out clean. (But be careful not to overcook.)
Heat heavy cream until just boiling. Pour over chopped chocolate, let stand ten minutes. Stir until cream is completely incorporated and the chocolate is melted. Let stand a couple of hours. The topping will be the consistency of fudge sauce -- you don't need to wait until it's thicker, although you can.
Pour ganache over brownies. Sprinkle crushed peppermints on top. Let stand a few hours or overnight until topping is set.
This is very good warmed slightly and covered by vanilla ice cream.
Iced Peppermint Brownies
6 oz (2 3oz bars) Ghiradelli mint chocolate
2 c. sugar
1 c. shortening (I use Crisco butter-flavored shortening sticks -- you can use better, but the texture is not as good)
4 eggs
2 tsp. vanilla
3/4 c. good cocoa (I prefer Penzey's but will use Ghiradelli or Sharffen-Berger. I strapped I will use Nestles'.)
1/2 tsp baking poowder
1/4 tsp salt
1 c. flour
6 oz (2 3oz bars) Ghiradelli mint chocolate, chopped fine
3 oz heavy cream
crushed peppermint candies
Preheat oven to 325. Grease 13 x 9 pan. Chop 6 oz of chocolate into chunks the size of chocolate chips (I use a food processor). Set aside.
Melt shortening in microwave. Add sugar. Add eggs on at a time, beating well after each one. Add vanilla. Stir in cocoa, then baking powder, salt, and flour. After that is mixed stir in mint chocolate chunks. Bake in 325 oven for about 20 minutes, checking after 15 minutes until a skewer comes out clean. (But be careful not to overcook.)
Heat heavy cream until just boiling. Pour over chopped chocolate, let stand ten minutes. Stir until cream is completely incorporated and the chocolate is melted. Let stand a couple of hours. The topping will be the consistency of fudge sauce -- you don't need to wait until it's thicker, although you can.
Pour ganache over brownies. Sprinkle crushed peppermints on top. Let stand a few hours or overnight until topping is set.
This is very good warmed slightly and covered by vanilla ice cream.