Printer Friendly

Christmas stars: topped with thin, crisp sheets of red-and-white peppermint, these are the ultimate holiday brownies.

A DARK, SOFT, FUDGY BROWNIE topped with rich chocolate ganache and a crunchy sheet of red-and-white peppermint: This was the dessert we envisioned one day in Sunset's test kitchen while dreaming about the treats we'd like to bake for the holidays.


To make the tasty and surprising candy top, we relied on the technique for creating "stained-glass" windows in gingerbread houses: Set hard candies on a cookie sheet and melt them to a flat, glassy pane, then quickly score and cut them while hot. In our tests, we used round, red-and-white peppermint candies, baking them for varying lengths of time and at different temperatures. After some trial and error, we had what we were after--crisp, minty, swirly tops that make these brownies like no other.

Set these out at your next open house and watch them disappear.

Peppermint-topped brownies

PREP AND COOK TIME 2 1/2 hours, plus at least 3 hours to chill

MAKES About 25 brownies

NOTES You can make the brownies with ganache 3 days ahead, cover with plastic wrap (making sure it does not touch ganache), and chill. The tops can be made up to a week ahead and stored airtight at room temperature. Look for hard, round peppermint swirl candies, also called starlight mints, with bright red color; we liked Golden Gate Goodies brand (99 cents for a 6-oz. bag; available at Longs Drugs; visit for store locations). Keep an eye on the candies as they melt; some brands don't spread as quickly or as thinly as others. You may want to make a test batch using 12 mints arranged in 3 rows of 4 to determine whether you'll need to adjust your oven's temperature or space the candies closer together.
10 tbsp. butter, plus more for pan
6 oz. good-quality bittersweet chocolate, broken into large chunks
3 eggs
1 1/2 cups sugar
1 tbsp. vanilla
1/4 tsp. salt
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp. baking powder
80 hard, round, red-and-white peppermint swirl candies (17 oz.; see
1/2 lb. semisweet chocolate, chopped
1 cup whipping cream

1. Preheat oven to 350[degrees]. Butter a 9-by 13-in. baking pan. In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.

2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.

3. Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm, beginning to pull away from sides of pan, and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.

4. Reduce oven temperature to 300[degrees]. Line a level, rimmed 11 1/2-by 16-in. baking sheet with parchment. With a pencil, draw a grid of 13/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, rescore quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest).

5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm.

6. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.

7. Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled.

PER BROWNIE 260 CAL., 48% (126 CAL.) FROM FAT; 2.7 G PROTEIN; 14 G FAT (8.3 G SAT.); 34 G CARBO (1.3 G FIBER); 100 MG SODIUM; 51 MG CHOL.

More toppings to try

Why stop at peppermint? Try these other embellishments for our rich, soft brownies. Be generous with amounts, and chill brownies so that the topping sets.

Coconut and macadamia Sprinkle shredded toasted coconut and chopped toasted macadamia nuts over the just-warm ganache layer.

Crushed toffee Sprinkle crushed toffee bits over the just-warm ganache layer.

Double peanut Warm up natural-style peanut butter (creamy or chunky) and spread over cooled brownies. Refrigerate until peanut butter is firm; top with ganache and chopped peanuts.

Raspberry Spread raspberry jam over cooled brownies and top with ganache.

Rocky road Preheat broiler. Spread half of the just-warm ganache over cooled brownies, then top with mini marshmallows and chopped walnuts. Broil brownies for about 1 minute, or until marshmallows are toasted and beginning to melt together. Remove from oven and drizzle with remaining ganache.

White chocolate swirl Spoon dollops of melted white chocolate over the just-warm ganache layer and make marbled swirls using a toothpick or a knife.

COPYRIGHT 2007 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2007 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:New classic
Author:Dean, Stephanie
Date:Dec 1, 2007
Previous Article:3 ways with rotisserie chicken: in a season filled with holiday cooking, it's nice just to grab one of these birds at the store for a simple, tasty...
Next Article:Hominy harmony: with this golden form of corn as our inspiration, we've cooked up a complete dinner using just one pan.

Related Articles
The Essence of Christmas.
There's been an avalanche of announcements of winter flavors by frozen dessert marketers.

Terms of use | Copyright © 2018 Farlex, Inc. | Feedback | For webmasters