I have concluded that the uglier, the brownie, the tastier. A spectacular brownie should be wrinkly, crumbly, and gooey, all in the same bite, and non of those qualities lend themselves to a beautiful presentation. By the above qualifications, my peppermint brownies should be amazingly good, because they came out exceptionally ugly.
- 8 oz Bittersweet Baking Chocolate
- 3/4 cup (1 1/2 sticks) cubed Butter + 1/4 cup (1/2 stick) cubed Butter
- 4 Eggs
- 1 1/2 cups Brown Sugar
- 1/4 cup Cream
- 1 tbsp Vanilla Extract
- 1/2 tsp Salt (1/4 tsp if using salted butter)
- 3/4 cup Flour
- 4 oz White Baking Chocolate (or dark semi-sweet chocolate)
- 1 tbsp Peppermint Extract
- 4 crushed Candy Canes + 4 crushed Candy Canes
- Preheat the oven to 350 F (~177 C).
- Line a 9″x13″ pan with greased aluminum foil.
- Slowly melt the 8 oz of bittersweet chocolate with 3/4 cup butter in a double boiler.
- Remove the bowl of melted bittersweet chocolate from the double boiler, and replace it with a bowl full of the white chocolate, 1/4 cup butter, and peppermint extract.
- While the white chocolate is melting, in a separate bowl, working quickly, beat the eggs and the brown sugar together.
- Add the vanilla, salt, and cream.
- Sift in the flour.
- Beat until the ingredients are combined into the brownie batter. At this point you will have three different bowls in front of you – a bowl of brownie batter, a bowl of melted peppermint white chocolate, and a bowl of melted bittersweet chocolate. Make sure to keep track of your different bowls, and whats going into what.
- Scoop up 1 cup from the brownie batter bowl, and combine it with the melted peppermint white chocolate.
- Add 4 of the crushed candy canes to the white chocolate batter. Set your white chocolate batter bowl aside until you are ready to pour it into the baking pan.
- Combine the melted bittersweet chocolate with the remaining brownie batter.
- Pour the bittersweet chocolate batter into the greased pan. You may need to use a knife or spatula to even it out.
- Distribute the white chocolate, peppermint batter evenly over the bittersweet chocolate batter, and use a knife to marble it in. The batter will solidify as the chocolate in it cools so work quickly to combine them.
- Bake for 25 minutes, before sprinkling the remaining candy cane pieces on top of the brownies.
- Return the brownies to the oven for another 10-15 minutes.