So you guys, I dreamt about these brownies. I saw them at How Sweet It Is way back at Thanksgiving, and didn’t look at them since, until about a week ago out of the blue, I dreamt about making these exact same brownies. They must have left a big impression!! So after dreaming about them of course I had to make them. BUT, although they were really tasty, they looked like this:
Due to my errors, the brownies stuck to the parchment paper, they crumbled, I didn’t make the frosting thick enough so that they were completely covered, and the ganache did not help with appearances. I was NOT satisfied. So I tried again, buttering the pan, adding xanthan gum to the brownies so that they would stick together, adding cream instead of milk (oops) to the frosting, and changing the ganache into a thinner icing so as to get those beautiful chocolate streams down the sides. It worked!
These are incredible. Chewy brownie with chocolate chips, icing like the filling of a peppermint pattie, with shiny chocolate icing slathered on top. Oh yum. I love the icing, as it’s thick and very peppermint-y. Cool peppermint paired with dark chocolate FTW!! Note: you can make these with wheat flour by replacing the flour mix with all-purpose flour and leaving out the xanthan gum.
Peppermint Pattie Brownies (GF)
Adapted from How Sweet It Is
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup gluten free flour mix
1/4 tsp xanthan gum
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
2/3 cup chocolate chips
2 cups powdered sugar
1 1/2 tbsp unsalted butter, softened
3 tbsp evaporated milk or cream
1/4 tsp vegetable oil
1/4 tsp vanilla extract
1/4 tsp peppermint extract
1/4 tsp salt
3.5 oz dark chocolate, chopped
3.5 tbsp unsalted butter
1 tsp corn syrup
1 pinch salt
Preheat oven to 350F. Grease 9×9″ baking pan with butter or cooking spray.
In a large bowl, combine melted butter with sugar and vanilla extract, whisk until combined. Whisk eggs in one at a time, stirring until a smooth. Whisk flour mix, xanthan gum, cocoa powder, baking soda and salt together in a medium bowl. Stir into butter mixture until combined. Fold in chocolate chips. Spread batter in prepared baking dish and bake 25-30 minutes until set. Remove and let cool.
While brownies are cooling, combine powdered sugar, butter, evaporated milk (or cream), vegetable oil, and vanilla and peppermint extracts in the bowl of an electric mixer. Beat until smooth and creamy. Pour over brownies and spread in an even layer (press with fingers into corners). Refrigerate until set, 30 minutes.
Combine butter, chocolate and corn syrup in small saucepan over low heat until melted. Cut brownies into 16 pieces. Spread icing over top of brownies.
Yield: 16 brownies