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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
2 oz unsweetened chocolate
3/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1 cup chopped almonds or pecans
2 cups confectioners sugar
1/2 tsp peppermint extract
2-3 tbsp whipping cream
Preheat oven to 350. Line a 9inch baking pan with foil, leaving 2inch overhangs and lightly grease. First layer: Melt 1 oz chocolate and 4 tbsp butter in top of a double boiler over simmering water. Stir until melted.
In a small mixing bowl, beat egg and sugar. Gradually beat in chocolate mixture. Stir in flour and almonds. Spread batter evenly in prepared pan. Bake for 20-25 minutes. Let cool completely in pan on a rack.
Second layer: Beat 4 tbsp butter, sugar and extract until creamy. Spread evenly over cooled brownie.
Third layer: Combine remaining 1 oz chocolate and remaining 4 tbsp butter in top of a double boiler over simmering water. Stir until melted. Drizzle over second layer, tilting pat so chocolate covers surface evenly. Refrigerate until chocolate is hardened, about 15 minutes. Using foil overhangs as handles, lift square from pan. Peel away sides of square and cut into squares. Store, covered, in refrigerator.
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MINT LAYERED BROWNIE SQUARES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
2 oz unsweetened chocolate
3/4 cup butter
1 egg
1/2 cup sugar
1/4 cup flour
1 cup chopped almonds or pecans
2 cups confectioners sugar
1/2 tsp peppermint extract
2-3 tbsp whipping cream
Preheat oven to 350. Line a 9inch baking pan with foil, leaving 2inch overhangs and lightly grease. First layer: Melt 1 oz chocolate and 4 tbsp butter in top of a double boiler over simmering water. Stir until melted.
In a small mixing bowl, beat egg and sugar. Gradually beat in chocolate mixture. Stir in flour and almonds. Spread batter evenly in prepared pan. Bake for 20-25 minutes. Let cool completely in pan on a rack.
Second layer: Beat 4 tbsp butter, sugar and extract until creamy. Spread evenly over cooled brownie.
Third layer: Combine remaining 1 oz chocolate and remaining 4 tbsp butter in top of a double boiler over simmering water. Stir until melted. Drizzle over second layer, tilting pat so chocolate covers surface evenly. Refrigerate until chocolate is hardened, about 15 minutes. Using foil overhangs as handles, lift square from pan. Peel away sides of square and cut into squares. Store, covered, in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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