December 18, 2012

Kneader's Peppermint Brownies ♥

I'm still in the baking mood so I decided to make these joyful peppermint brownies for my family.  The recipe makes a full 9x13 pan so I decided to send a batch to my  friend who is having twins! She and her husband have 3 little ones already - can you imagine? -  and before Christmas gets here they will have 5 under the age of 7 years old - oh my!

How fun to have twins at Christmas!  {my hubby said, "baby hungry, much?"  um....YES! not my own, but with 1 daughter married and another engaged, I can hardly wait for grand babies!}
 Kneader’s Peppermint Brownies
  • 1 cup butter
  • 1/2 cup chocolate chips
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 4 large eggs
  • 1 cup all-purpose flour
  • 2 cups semi-sweet chocolate chips
  • Filling
  • 1/2 cup vegetable shortening
  • 2 cups confectioners sugar 
  • 1 T milk
  • 1/2 teaspoon peppermint extract
  • 2 drops red food coloring, optional
  • Chocolate Ganache
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy cream
  • 1/2 cup crushed candy canes
  1. Preheat oven to 350° and butter a 9"x13" baking dish.
  2. In a large, microwave safe bowl, melt the chocolate and butter in the microwave on high at 20-30 second intervals, stirring and repeating until melted. Cool slightly.
  3. Beat in the sugar, eggs, and vanilla.
  4. Add the flour and stir until combined. Fold in the chocolate chips.
  5. Pour into the baking dish and spread.
  6. Bake for 25 minutes.
  7. Frosting
  8. In a medium bowl beat the sugar, shortening, milk, and mint until fluffy. 
  9. Add food coloring, if desired, and stir until a uniform color.
  10. Spread evenly over the cooled brownies.
  11. Ganache
  12. In a medium saucepan heat the chocolate chips and cream over medium heat,stirring constantly, until the chocolate is melted. Pour over the frosted brownies and sprinkle with crushed candy canes.
  13. Allow to chill then cut and serve.