i may have shared this brownie recipe last year but the holiday season just wouldn't be complete without them (which is probably about what i said last year as well). it's originally a william sonoma dessert recipe but i like to add a bit of peppermint to the mixture as well as some homemade peppermint frosting to go a-top because well yes, i am that kind of girl. camden just got home with warm cinnamon bagels oozing with hot butter and ice cold chai tea for breakfast so you will forgive me if this post is a bit on the short side (and, may i add, the ramble-y side?). the recipe is below so go on and make them already. your tastebuds and i thank you!
*on a side note: i usually double the recipe to make twice as many brownies.
8 tbs. of unsalted butter cut into 4 pieces
3 oz. of unsweetened chocolate
1 cup of sugar
a pinch of salt
2 large eggs, at room temp.
1 tsp. of vanilla
1 tsp. of peppermint extract (optional)
3/4 cup of cake flour, sifted
3/4 cup of bittersweet chocolate chips or semisweet chocolate chips
preheat your oven to 350 degrees. lightly grease an 8 inch square baking dish (i usually use a glass one) or a 9x13 inch baking dish if doubling the recipe.
in a saucepan over low heat, combine the butter and the unsweetened chocolate (finely chopped). remove from the heat and slowly stir in the sugar and salt. add the vanilla and eggs and stir until well blended. sprinkle in the sifted flour over the mixture and stir until just blended. stir in the chips.
pour the batter into the prepared dish and spread evenly. bake until a toothpick inserted into the middle of the brownies comes out almost completely clean, about 30 minutes. do not over-bake. transfer pan to a metal rack and let cool completely.
ingredients - for the frosting (optional):
1 1/2 cups of powdered sugar
3/4 tbs spoons of chocolate powder, unsweetened
2-3 tbs of milk
3 tbs of unsalted butter, room temperature
large pinch of salt
tsp. of peppermint extract (optional)
tsp. of vanilla extract
in a large mixing bowl combine the powdered sugar, chocolate powered, milk, and butter. stir until well combined. add the salt, vanilla and peppermint extract until well combined. test for taste, frost when brownies are completely cool.