Kneaders Double Chocolate Peppermint Brownies

Jill Dorrough

Ingredients: Brownie 1 cup butter 4 oz unsweetened chocolate 2 cups sugar 1 teaspoons vanilla 4 eggs 1 cup all-purpose flour 2 cups semisweet chocolate chips Ingredients: Filling ½ cup softened butter, margarine, or shortening 2 cups confectioners’ sugar 2 drops mint flavoring or to taste 1 drop pink food coloring Ingredients: Chocolate Ganache ½ cup semisweet chocolate chips ¼ cup heavy cream crushed peppermint (red and white) Directions: For brownie: Melt the chocolate and butter in a 2 quart bowl in the microwave on high for 3 minutes, stirring every 20 – 30 seconds until the chocolate is melted. Cool slightly. Add sugar, eggs and vanilla and mix well with a spatula. Add the flour and stir to combine. Stir in chocolate chips. Spread into a buttered 13-inch x 9-inch x 2-inch baking pan. Bake at 350 for 25 minutes. Do not overcook. Cool. For filling: In a small bowl, beat the confectioners’ sugar, butter and mint flavoring until smooth. Add food coloring to make a light pink. Spread evenly over cooled brownies and then chill. For ganache: Put the chocolate chips and cream into a small bowl. Microwave on high for 1 minute stirring every 20 – 30 seconds until chocolate is melted. Do not over heat. Immediately pour over the brownies. Decorate with crushed peppermint. Do not refrigerate. Mixture will set up on brownies in about 15 – 20 minutes.