Wolf Gourmet Peppermint Brownies

Dressing up a classic dessert for the holidays, these brownies incorporate fresh mint in the batter and candy canes on top. White chocolate chips add an additional layer of richness. They will stand out at the holiday dessert table, or wrap them in wax paper tied with red and white string and you have an ideal holiday gift.

The brownies freeze well, so you can make them ahead of time and frost them before serving.

Wolf Gourmet Peppermint Brownies
Minty Brownies with Candy Cane Crunch
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Servings
24 squares
Servings
24 squares
Wolf Gourmet Peppermint Brownies
Minty Brownies with Candy Cane Crunch
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
24 squares
Servings
24 squares
Ingredients
Brownies
  • 12 tablespoons unsalted butter
  • 1/2 cup fresh mint leaves packed
  • 10 ounces high-quality semi-sweet chocolate finely chopped
  • 1/2 cup high-quality cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 1 11-ounce package white chocolate chips
Frosting
  • 4 tablespoons unsalted butter room temperature
  • 8 ounces cream cheese room temperature
  • 4 cups powdered sugar
  • 1 tablespoon whole milk (or half and half)
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 8 large candy canes crushed
Instructions
Brownies
  • Preheat oven to 350° BAKE. Butter the inside of a 9x13-inch pan. Heat butter and mint leaves in medium saucepan over medium heat. Press gently on mint leaves with wooden spoon to release flavor. Cook for 10 minutes, making sure butter does not brown or burn.
  • While mint butter is cooking, whisk flour, baking powder and salt in a bowl, and set aside.
  • Add chopped chocolate to the top of a double boiler, or to a heat-proof bowl set over simmering water. Using a mesh strainer to strain out mint leaves, add minty butter to the chocolate. Add cocoa powder. Cook until chocolate is fully melted, stirring occasionally. Allow chocolate mixture to cool.
  • Beat eggs, sugar and vanilla in a large bowl with an electric mixer until pale, about 4 minutes. Add chocolate mixture to eggs and sugar. Mix well. Add flour mixture and white chocolate chips to chocolate batter and mix with a wooden spoon just until combined. Pour batter into prepared pan and spread evenly with wooden spoon. Bake for 35-40 minutes until top is shiny and sides have begun to pull away. Tester inserted into middle of brownies should not be totally clean. While brownies are cooling, make frosting.
Frosting
  • Add butter to a large bowl and beat with an electric mixture until light and fluffy, at least a minute. Add cream cheese and beat until smooth, another minute. Gradually mix in powdered sugar and remaining ingredients except candy canes. Beat just until smooth and fully combined. Spread frosting over brownies and sprinkle with crushed candy canes. For cleanest cutting, chill brownies in refrigerator for at least a half hour before cutting, and clean knife in between cuts.

 

For a more cake-like, less fudgy brownie, bake for an additional ten minutes until tester comes out completely clean.

For easy removal and cutting of brownies, line baking pan with aluminum foil with extra foil hanging over the pan on 2 sides. After brownies have fully cooled, gently lift brownies from pan with foil and place on cutting board.

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