Preheat oven to 350 degrees F. Grease an 8x8 baking pan with
butter or nonstick spray.
In a large bowl, combine melted butter with sugar and vanilla
extract, whisking until combined and almost smooth. Whisk in each
egg one at a time, stirring until a smooth batter forms. Add in flour,
cocoa powder, baking soda and salt, stirring until combined. Fold in
chocolate chips. Spread batter in the 8x8 baking dish and bake for
25-30 minutes until set. Remove and let cool.
While brownies are cooling, add powdered sugar, butter, milk,
vegetable oil, vanilla and peppermint extracts to the bowl of an
electric mixer. Beat until smooth and creamy. Pour over brownies
and spread in an even layer with a spoon or spatula. Place in the
refrigerator until set, about 30 minutes.
To make ganache, heat heavy cream until warm and pour it over
chopped chocolate. Stir for a few minutes until totally combined,
smooth and creamy. Spread over the top of the peppermint layer or
cut brownies first and spoon over top. I love these refrigerated!
Originally Submitted
3/31/2015
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