PEPPERMINT BROWNIE DELIGHTS by Culinary Collage

Ingredients for brownie:

• 3/4 cup all-purpose flour
• 1 tablespoon cocoa powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, plus more for pan
• 8 ounces dark chocolate, chopped and divided
• 3/4 cup granulated white sugar
• 1/4 cup light brown sugar
• 3 large eggs
• 1 teaspoon vanilla

Ingredients for topping:

• 6 ounces of dark chocolate
• 2 tablespoons butter
• 1/4 teaspoon peppermint extract
• 4 crushed candy canes
• Directions for brownies:
• Preheat oven to 350 degrees.

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 eggs and vanilla and stir the batter around until just mixed and no longer grainy-looking. Add flour mixture to batter and stir just until combined. Stir in remaining chocolate.

Pour batter into prepared pan. Bake for 28-30 minutes until toothpick comes out clean. Don't over bake.

Let cool.

Directions for topping:

In a small saucepan over low heat, melt butter and chocolate until the mixture is completely incorporated.  Add peppermint extract and stir.  Pour mixture over cooled brownies and spread with a rubber spatula.  Sprinkle with crushed candy canes.

Let cool. Cut into squares and serve.

See my complete Culinary Collage recipe blog.

Happy New Year and enjoy!!!