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A friend of mine is moving from California to Virginia and has asked me for my brownie recipe. Specifically, the recipe for my peppermint frosted brownies. So...
Pat's Brownies
1 c. shortening or butter
2 c. sugar
4 eggs
2 tsp. vanilla
3/4 c. cocoa
1 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 c. chocolate chips
Grease (or parchment) 13 x 9 inch pan. Melt shortening in microwave. Add sugar and stir well. Add eggs, one at a time, beating well after each egg. Add vanilla, then cocoa, stirring well after each addition. Add baking powder, salt, and flour. Add chips.
Bake at 325 for twenty to twenty-five minutes or until the brownies begin to pull away from the side of the pan. You should be able to stick a knife in and get some crumbs, but not wet batter. (Times are approximate, my oven is flaky.)
If you like, you can substitute chopped chocolate bars -- mint or orange -- for the chips.
Peppermint Chocolate Frosting:
(I'm guessing on the amounts here -- I seem to recall these are the amounts I used. If this does not make enough frosting for your liking, just increase the ingredients -- always use 1 ounce cream for every two ounces chocolate. Also, if you use a lot of mint it can be overwhelming, so if I am making a lot of batches of brownies at one time I will substitute dark chocolate for some of the mint chocolate.)
2 three oz. Ghiradelli Mint Chocolate Bars
3 oz heavy whipping cream
(optional) Peppermint candies, crushed
Chop chocolate into fine bits, either by hand or with a food processor, and place in a heat-resistant bowl. Heat cream until just boiling. Pour over chocolate, making sure to cover chocolate surface. Let stand five minutes. Stir until completely mixed and beginning to cool. Pour over brownies. Let cool until ganache (frosting) is solid enough to be cut easily. If you like, you can sprinkle crushed peppermint candies over the top of the brownies while the frosting is still soft.
These are really good served warmed up with French Vanilla ice cream.
Pat's Brownies
1 c. shortening or butter
2 c. sugar
4 eggs
2 tsp. vanilla
3/4 c. cocoa
1 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
1 c. chocolate chips
Grease (or parchment) 13 x 9 inch pan. Melt shortening in microwave. Add sugar and stir well. Add eggs, one at a time, beating well after each egg. Add vanilla, then cocoa, stirring well after each addition. Add baking powder, salt, and flour. Add chips.
Bake at 325 for twenty to twenty-five minutes or until the brownies begin to pull away from the side of the pan. You should be able to stick a knife in and get some crumbs, but not wet batter. (Times are approximate, my oven is flaky.)
If you like, you can substitute chopped chocolate bars -- mint or orange -- for the chips.
Peppermint Chocolate Frosting:
(I'm guessing on the amounts here -- I seem to recall these are the amounts I used. If this does not make enough frosting for your liking, just increase the ingredients -- always use 1 ounce cream for every two ounces chocolate. Also, if you use a lot of mint it can be overwhelming, so if I am making a lot of batches of brownies at one time I will substitute dark chocolate for some of the mint chocolate.)
2 three oz. Ghiradelli Mint Chocolate Bars
3 oz heavy whipping cream
(optional) Peppermint candies, crushed
Chop chocolate into fine bits, either by hand or with a food processor, and place in a heat-resistant bowl. Heat cream until just boiling. Pour over chocolate, making sure to cover chocolate surface. Let stand five minutes. Stir until completely mixed and beginning to cool. Pour over brownies. Let cool until ganache (frosting) is solid enough to be cut easily. If you like, you can sprinkle crushed peppermint candies over the top of the brownies while the frosting is still soft.
These are really good served warmed up with French Vanilla ice cream.