Friday was one of those kick in the butt days. It seemed like everything was twice as hard as it should be. First off, the car had air leaking that didn’t have to do with temperature fluctuations. So I had to run it up to the mechanic. Of course, the tire had a hole on the sidewall where it can’t be patched. And they don’t carry the tires that are on my car, or any that are the same size. Those darn foreign cars! Of course this was the weekend we were taking the kids to see The Nutcracker, which is an hour and forty five minutes away. Needless to say we had to drive the truck there.
Friday was also my son’s daycare holiday party. Another thing that we were late for. I hate that feeling of madly rushing around trying to get everything ready before heading out the door. I always try to have everything organized ahead of time so there isn’t that frantic, stressful rush. Friday just wasn’t my day. My daughter took forever to get dressed because she didn’t like what she was wearing. She’s only five. Wait, what!? Yeah, being a parent is definitely not always stopping to smell the roses!
But, in the end, the kids had a total blast at the holiday party and they loved The Nutcracker. There is always a positive to rule out the negative when you have children involved! They are always pleased by the simplest of things. If only that stayed with us when we became adults!
Now that you’ve had a little insight into my imperfect life, I can tell you about these brownies! I made these for my son’s holiday party. Of course I had to make something peppermint-y. It was only fitting! These are something I actually made this summer for the first time, but never got a photo. The brownies are super moist and chocolatey. They are then slathered with a creamy peppermint pattie layer. Similar to a peppermint pattie you would find at a store, but better. To top if off, a chocolate ganache is drizzled over the top. Delicious! These are the perfect combination of chocolate and peppermint. If you’re into that sort of thing.
I totally am.
I love to eat these straight from the refrigerator. I think they are best chilled. These will also last several days in the refrigerator. I doubled the batch to make enough for everyone at the party, with only adding a few minute onto the baking time. These would make a wonderful treat, any time of the year!
Peppermint Pattie Brownies
For the brownies
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup chocolate chips
For the peppermint pattie layer
- 2 cups confectioners’ sugar
- 1 1/2 Tablespoons unsalted butter, softened
- 3 tablespoons evaporated milk
- 1/4 teaspoon vegetable oil
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
For the ganache
- 3 1/2 ounces dark chocolate, chopped
- 2 1/2 Tablespoons heavy cream
Preheat oven to 350ºF. Grease an 8×8 baking pan with butter or nonstick spray.
In a large bowl, whisk the melted butter with the sugar and vanilla extract until smooth. Whisk in each egg one at a time, whisking until well combined. Whisk in the flour, cocoa powder, baking soda and salt, until combined. Fold in the chocolate chips. Spread the batter in the 8×8 baking dish and bake for 25-30 minutes until set and a toothpick inserted in the center comes out clean. Remove and let cool.
While the brownies are cooling, add the confectioners’ sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer. Beat until smooth and creamy. Pour over the cooled brownies and spread in an even layer with a spoon or spatula. Place in the refrigerator until set, about 30 minutes.
To make the ganache, place the chopped chocolate in a small bowl. Heat the heavy cream in the microwave until hot and pour it over the chopped chocolate. Stir for a few minutes until totally combined, smooth and creamy. Drizzle over the top of the peppermint layer or cut brownies first and spoon over top. Serve immediately, or store covered in the refrigerator.
Source: How Sweet It Is