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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
For the Brownies:
3/4 cup unsalted butter
4 oz unsweetened chocolate
1 cup semisweet chocolate chips
1 3/4 cups sugar
1/2 tsp peppermint extract
4 large eggs
3/4 cup flour
For the Glaze and Sauce:
1 cup whipping cream
2 cups semisweet chocolate chips
1/4 tsp peppermint extract
Mint chip ice cream
FOR THE BROWNIES: Preheat oven to 350. Butter and flour 9 inch square metal baking pan. Stir 3/4 cup butter, unsweetened chocolate and chocolate chips in heavy large deep saucepan over low heat until melted. Remove from heat. Add sugar and peppermint extract to warm chocolate mixture in saucepan; whisk to blend. Whisk in eggs 1 at a time. Add flour; whisk to blend.
Pour batter into prepared baking pan. Bake until tester inserted into center comes out with some very thick moist batter still attached, about 30 minutes. Cool brownies in pan on a rack 10 minutes. Using back of fork, press down on edges of brownie to make flat and even.
FOR THE GLAZE AND SAUCE: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until melted. Mix in extract. Pour 1 cup glaze over warm brownies in pan (set aside remaining glaze in pan to use as sauce). Refrigerate until brownies are firm, about 3 hours.
Cut brownies into 16 squares. Place 1 brownie on each of 6 plates. Rewarm remaining glaze/sauce in pan over medium heat until warm, stirring constantly. Place scoop of ice cream on each plate. Spoon sauce over ice cream and serve.
DO-AHEAD TIP: Brownies and sauce can be made 4 days ahead; cover separately; chill.
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FUDGY CHOCOLATE-MINT BROWNIES A LA MODE
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
For the Brownies:
3/4 cup unsalted butter
4 oz unsweetened chocolate
1 cup semisweet chocolate chips
1 3/4 cups sugar
1/2 tsp peppermint extract
4 large eggs
3/4 cup flour
For the Glaze and Sauce:
1 cup whipping cream
2 cups semisweet chocolate chips
1/4 tsp peppermint extract
Mint chip ice cream
FOR THE BROWNIES: Preheat oven to 350. Butter and flour 9 inch square metal baking pan. Stir 3/4 cup butter, unsweetened chocolate and chocolate chips in heavy large deep saucepan over low heat until melted. Remove from heat. Add sugar and peppermint extract to warm chocolate mixture in saucepan; whisk to blend. Whisk in eggs 1 at a time. Add flour; whisk to blend.
Pour batter into prepared baking pan. Bake until tester inserted into center comes out with some very thick moist batter still attached, about 30 minutes. Cool brownies in pan on a rack 10 minutes. Using back of fork, press down on edges of brownie to make flat and even.
FOR THE GLAZE AND SAUCE: Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until melted. Mix in extract. Pour 1 cup glaze over warm brownies in pan (set aside remaining glaze in pan to use as sauce). Refrigerate until brownies are firm, about 3 hours.
Cut brownies into 16 squares. Place 1 brownie on each of 6 plates. Rewarm remaining glaze/sauce in pan over medium heat until warm, stirring constantly. Place scoop of ice cream on each plate. Spoon sauce over ice cream and serve.
DO-AHEAD TIP: Brownies and sauce can be made 4 days ahead; cover separately; chill.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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