INGREDIENTS:
make this when your ready to frost brownies. In a heat proof bowl over a pot of simmering water, combine sugar, egg whites, and salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 minutes. Remove from heat, add peppermint extract and 3 to 4 drops of red food coloring, and whip with electric mixer until mixture holds firm peaks, about 9 minutes.
MAKES 24 21/2 INCH BROWNIES
- 3/4 cup unsalted butter
- 6 oz bittersweet chocolate, chopped
- 3 eggs
- 1/4 tsp salt
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup of sifted all purpose flour
- 3/4 cup chopped walnuts (optional)
- cracked peppermint candies
- 1 recipe peppermint fluff (explained below)
- heat oven to 350*F. Line a 9 by 13 inch pan with a strip of foil or parchment, allowing edges to hang over sides
- Melt butter and chocolate in a microwave or double boiler; cool slightly. In a bowl, whisk together eggs, salt, sugars, and vanilla; whisk melted chocolate. Fold in flour until just combined. Stir in walnuts (if using)
- Spread batter in an even layer in pan. Bake until toothpick inserted in the middle comes out with a few crumbs, about 20-22 min. DONT OVERBAKE. cool completely in pan
- make topping and spread over brownies; let set at room temperature for 30 minutes. lift brownies from pan using parchment overhang. Sprinkle candy on top, and cut into clean squares.
- 1 cup sugar
- 4 egg whites
- pinch of salt
- 1/4 tsp peppermint extract
- red food coloring
make this when your ready to frost brownies. In a heat proof bowl over a pot of simmering water, combine sugar, egg whites, and salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 minutes. Remove from heat, add peppermint extract and 3 to 4 drops of red food coloring, and whip with electric mixer until mixture holds firm peaks, about 9 minutes.
MAKES 24 21/2 INCH BROWNIES
