Even if you're cursed with clear skies and bare grass (I've been doing my snow dance every morning, so don't worry, Lower Mainland - it's coming), there's always a reason for feeling festive. Such as: chocolate. More specifically (not that you need to be), peppermint chocolate, wrapped up in a neat little brownie package with candy canes on top. Yes, I am obsessed, thank you for asking. Might as well spend the next twenty-two days bundled up in a thick quilt and obligatory dessert coma. 'Tis the season.
Warning: These brownies, despite my best efforts, are simply not chewy. I know, I know. Why go through all the effort for something that just won't live up to your exacting culinary standards? I was a touch disappointed, but everyone else seemed to like them. And they're still brownies. So if you can't stand the crumbliness, embrace the spirit of giving!
Peppermint Brownies
Original recipe here
Ingredients
Makes about 2 dozen brownies
1 1/4 cups flour
A pinch of salt
2 Tablespoons cocoa powder
8 ounces unsweetened chocolate, coarsely chopped
1 bag of peppermint chocolate chips
1 cup unsalted butter
1 1/2 cups white sugar
1/2 cup brown sugar
5 eggs
2 teaspoons vanilla
8-10 candy canes
Combine flour, cocoa powder and salt in a medium size bowl and put it somewhere where it won't get in the way of the main event. See below.
Put the butter, unsweetened chocolate and a good handful of chocolate chips in a bowl above a pot of simmering water. Stir occasionally while the chocolates get to know each other - in no time your mixture will be glossy and smooth. Turn off the heat and stir in your sugar. Then set your chocolate mixture on the counter and let it cool to room temperature before adding your eggs and vanilla. Don't stir too much or you'll end up with fluffy brownies (the horror).
This recipe calls for five eggs, which might not seem outrageous. At least not until you're a certified egg bandit. Most of my recipes have only called for one or two eggs each, hardly worth buying a whole carton. So I've been quietly sneaking eggs out of the school cafeteria. It's simple, really. I wait until I'm about to leave, walk up to the fridge, take out a couple eggs, try to look busy or at least determined then slip them into my pocket and walk away. The only trouble comes between the taking and the arriving safely back in my room where I can deposit the eggs and not have to worry about them being crushed and splattering all over the inside of my coat. High stakes, let me tell you.
For the brownies, I had it all planned out: I was going to take two eggs on Tuesday, two on Wednesday, and then one on Thursday morning before heading off to bake. I do feel a bit guilty, but I've decided that by sharing my desserts with other people on campus I'm feeding more people than one or two eggs ever could! Call it cosmic retribution. Or just an excuse. Either way, if it's sweet, I'm more than willing to risk it.
Luckily, however, I only had to take two eggs before someone told me there was a full carton in the fridge where I bake. If you ever doubted the day-making power of a carton of eggs, you should've seen my face: pure, unadulterated joy. And so peppermint brownies were born! That's my story.
Moving right along: sprinkle the flour mixture over the chocolate mixture and mix until just combined. Use a rubber spatula and be very light handed at this point. Oh, and throw in another handful or two of the chocolate chips, to reward yourself for good form.
Pour the batter into a greased pan and bake at 350F for 30 minutes.
When the brownies are ready (do the old fork test, it never fails), I let them cool completely while I put together a little last minute icing (butter + melted chocolate + icing sugar), just enough to make the candy cane pieces stick to the top. Candy canes, by the way, are virtually indestructible. I spent a good fifteen minutes smashing these with the end of a rolling pin until they fell apart. I'm fairly certain everyone else thought I was clubbing someone to death. Ah well. Building my reputation.
Sprinkle the candy canes, wait a bit for the icing to set, slice and serve. Best with a steaming cup of peppermint tea or, dare I say it, eggnog. Are you for or against eggnog? Me, I get crazy excited and then can't drink more than a couple sips without feeling sick. A vicious debate for another day - wouldn't want to mess up the brownies.
Now with that happy little sugar rush buzzing through my veins, to study for finals! Stay warm and grateful, friends.
Now with that happy little sugar rush buzzing through my veins, to study for finals! Stay warm and grateful, friends.
