Wednesday, February 19, 2014

Peppermint Kiss Brownies

Yield: 9-12 brownies
Ingredients
  • 6 ounces semisweet chocolate
  • 6 ounces unsalted butter
  • 3 eggs
  • 1 & 1/2 cups light brown sugar
  • 1/2 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 3/4 cup AP flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • Candy Cane Kiss Ganache
  • 10 ounces Hershey's candy cane kisses
  • 1/2 cup heavy cream
  • Dark Chocolate Glaze
  • 2 & 1/4 ounces unsalted butter
  • 4 ounces dark chocolate
  • 1 & 1/2 tsp. light corn syrup
  • Topping
  • 10-15 candy cane kisses, chopped up
Instructions
    Brownies
  1. Preheat oven to 325 degrees. Line an 8″ x 8″ pan with parchment paper & spray with non stick spray.
  2. Melt chocolate & butter together.
  3. Mix eggs & sugar with whip attachment a few minutes until eggs thicken and get lighter in color.
  4. Mix in vanilla & peppermint extracts.
  5. Pour melted chocolate/butter mixture into mixer. Make sure it warm, not hot.
  6. Add flour, baking soda, salt and mix just to combine.
  7. Pour batter into pan and bake at 325 degree for 40-45 minutes rotating once halfway through.
  8. Candy Cane Kiss Ganache
  9. Bring cream up to a scald and pour over kisses.
  10. Stir together till smooth and set aside.
  11. When brownies are completely cool, pour ganache on top.
  12. Refrigerate till set.
  13. Chocolate Glaze
  14. Melt butter and chocolate together.
  15. Stir in light corn syrup.
  16. Quickly pour over brownies. I recommend using the glaze a little warmer than room temp.
  17. Set brownies aside for about 10 minutes while you chop up the remaining candy cane kisses for the top.
  18. Sprinkle the chopped candy cane kisses on top of the brownies and refrigerate till set. This will take a minimum of 4 hours, but I recommend letting them chill overnight.
  19. Cut brownies with a clean, hot knife.
Notes
When using the glaze, you want it to be warm, but not super hot.
Letting the brownies chill completely before cutting them will ensure that they cut clean. Most importantly, use a hot, clean knife when you cut them!
You can either get 9 or 12 out of this batch. When I cut 12 I thought they were kind of small, but they are very rich so it wound up being the perfect size.
These will stay for about a week in the fridge, but they have a tendency to disappear very quickly.
Remember these are truffle brownies, meaning they will sink a little in the middle when you take them out of the oven. That's good and leaves a nice space to fill with ganache.

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