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JANUARY 1999
RECIPES


Banana-Chip Pancakes

Hot Cocoa

Chocolate-Raspberry Muffins

Peppermint Brownies



Sweet Spot

 


Peppermint Brownies

32 Brownies

Tips: A layer of dark chocolate glaze over a layer of chocolate-covered mints over a layer of mint-flavored, chewy, ultra-chocolate brownies, these are a favorite with many people. If you wish, fold a cup of chopped walnuts into the brownie batter just before turning it into the pan; if you use nuts, substitute a cup of very finely chopped, toasted, cooled walnuts for the white chocolate shavings sprinkled on top of the glaze, and press them into the glaze slightly with the back of a spoon. Please use Dutch process cocoa here for the best chocolate flavor and color! The only mints I'll use for these are "After Eight", which come in an 8.75 oz. box; you'll need two boxes for this recipe (you'll have some leftovers). These do freeze, but the peppermint flavor lessens if they're frozen for any length of time. Pretty when served in foil baking cups, the brownies are a great choice for a party.

For the Brownies

  • 14 Tbsp. unsalted butter, cut into slim pats
  • 3 squares (3 ozs.) unsweetened chocolate, chopped
  • 2 squares (2 ozs.) semisweet chocolate, chopped
  • 1/2 cup sifted or strained unsweetened Dutch process cocoa powder
  • 3 cups granulated sugar
  • 6 eggs, graded "large"
  • 2 Tbsp. peppermint schnapps
  • Pinch salt
  • 1 cup sifted all-purpose flour

For the Mints

  • 40 dark chocolate-covered thin mints, unwrapped

For the Glaze

  • 3/4 cup plus 2 Tbsp. heavy cream
  • 8 ozs. good-quality semisweet chocolate, chopped
  • Pinch salt

For Garnish

  • Shaved or grated white chocolate

For brownies :
Adjust rack to center of oven. Preheat oven to 350 degrees F. Line a 13" by 9" by 2" pan with heavy-duty aluminum foil, shiny side up. With vegetable shortening, lightly grease the bottom only. Set aside. Have ready a pan larger and shallower than your baking pan (I use a cookie sheet), and set aside near your cooling rack.

In medium heatprof bowl, combine butter and chopped chocolates. Place over simmering water on low heat (water should not touch bottom of bowl); stir often until melted and smooth. Remove from heat and hot water. Add cocoa powder and whisk in briskly until only a few small lumps remain. Cool this mixture about 10-15 minutes before using.

In large bowl, combine eggs, sugar, schnapps, and salt. Beat with large spoon until well-mixed and foamy, no more than 1 minute. Add chocolate mixture, which will still be warm, and stir to blend. Add flour and stir only until incorporated. If you're using nuts, fold them in here just until evenly distributed. Turn batter into pan and spread level, then push very slightly higher in corners and along edges.

Bake in preheated oven 30 to 35 minutes, or until toothpick inserted in center emerges with only a few moist crumbs clinging to it. Do not overbake! While brownies bake, make sure mints are unwrapped and close at hand.

As soon as brownies test done, remove to cooling rack. Immediately place mints over surface of brownies as evenly as possible. I make 5 rows of 8 mints each, but rows are optional here. Don't worry if some mints overlap a bit, just get them onto the hot brownies. When all mints are on brownies, cover with cookie sheet (or other larger, shallower pan). Let stand 3 minutes. Remove cookie sheet. With back of large spoon, spread melted mints evenly over surface of brownies. Cool completely at room temperature before glazing. (Don't worry if the mint surface is uneven in color; the glaze will cover it up.)

To make Glaze :
Place chopped chocolate and salt in medium heatproof bowl. In small saucepan over low heat, heat cream until very hot, stirring occasionally. Pour about 1/3 of hot cream into chocolate. Place bowl of chocolate over simmering water on low heat (water should not touch bottom of bowl); stir or gently whisk chocolate mixture often until smooth. Gradually whisk in remaining hot cream. Remove glaze from heat and hot water. Allow to stand at room temperature 30 minutes, until cooled and slightly thickened. Pour over cooled brownies and spread evenly. Sprinkle on shaved white chocolate. Chill until set before cutting into bars.

To cut, use a large, sharp, heavy, straight-edged knife. Rinse blade under hot water and dry frequently. Store cut brownies airtight in refrigerator.


© Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You MAY: print copies of the information for your own personal use; store the files on your own computer for your personal use only; reference hypertext documents on this server from your own documents.

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