These fudgy brownies are delicious, chewy, rich, and a great way to impress people with minimal effort.
Ingredients you will need:
- 3/4 cup (1 1/2 sticks) Unsalted Butter
- 1 3/4 cup Sugar
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- 3 Large Eggs
- 1/3 cup All Purpose Flour
- 1 cup Cocoa Powder
- 10 ounces White Chocolate
- 7 ounces Bittersweet or Semisweet Chocolate
- 1/2 teaspoon Peppermint Extract
- 1/3 cup Cream
- 1/2 cup Cream
- Green Food Coloring
Preheat your oven to 350F.
Line a square 8 inch square baking pan with foil, making sure to leave a 2 inch overhang. Spray the foil with cooking spray.
In a medium saucepan over medium heat, add your sugar, butter, salt, and vanilla. Whisk/stir until the butter is melted and things are combined. Don’t let things get hot enough to boil, just hot enough to melt the butter.
Add eggs one at a time, mixing well after each addition. Add the cocoa powder and flour, stir until just blended.
Pour batter into pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the middle comes out with moist crumbs. Cool on a rack for 15 minutes.
Next, in a small or medium saucepan, I just washed mine out and reused it, bring 1/3 cup and 1/2 cup cream to a scald. You want to see bubbles around the edges, but you do not want to boil it.
Oh, an the reason you see half and half in the ingredients photo is because I was out of cream. Madness, I know! You can use half and half or even milk. However, it’s not ideal.
Pour 1/3 cup cream over your dark chocolate. Pour the remaining 1/2 cup over your white chocolate. Let the chocolate sit and soften from the heat of the cream for about 30 seconds. Give them a good whisk/stir until nice and smooth and shiny.
If you’re new to ganache: When making a ganache (chocolate combined with cream) it will always look hopeless when you begin mixing. Then it’ll look like chocolate milk…and then it’ll really start to come together and be beautiful. If your chocolate is getting too cold, pop it in the microwave for 30 seconds at a time. Be sure not to overheat your chocolate or you risk seizing it.
Mix 1/2 teaspoon of peppermint extract into your white chocolate mixture along with some green food coloring. How much? Depends on what kind of coloring your using – I use a gel so it doesn’t require a bunch. You be the boss of your food coloring.