![]() ![]() Let cool slightly, 5 to 10 minutes, then spread over the mint layer. Stir in the chocolate and remove from the heat let sit until the chocolate is almost melted, then stir until smooth. Remove to cooling rack and sprinkle chopped Candy Cane Kisses evenly over the warm brownies. Spread the mint layer over the brownies and refrigerate until almost set, about 15 minutes.įor the truffle layer: Melt the butter in a small saucepan over low heat. Add an even layer of milk chocolate pieces and cover with remaining brownie batter. Add the food coloring, a little at a time, to get a pale green color. Add the schnapps and beat on high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and mix on low to combine. Let cool completely.įor the mint layer: Beat the butter in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Pour into the prepared baking pan and bake until the center is just set (a tester will not come out completely clean), 28 to 30 minutes. Pour peppermint brownie batter into baking dish and spread into an even layer. ![]() Combine the egg mixture and the flour mixture, then stir in the peppermint chips. In another bowl, combine flour, cocoa, baking powder, and salt. Whisk in the cocoa, flour and salt until smooth. Combine eggs, sugar, butter, and vanilla. Remove from the heat, then add the chocolate and let sit until almost melted stir until smooth. ![]() Remove from the heat and let sit 10 minutes to infuse. Preheat the oven to 350 degrees F.Ĭombine the butter and mint in a medium saucepan and melt the butter over low heat. For the brownie layer: Grease the sides and bottom of an 8-inch square baking pan and line with 2 pieces of parchment to overhang the edges. ![]()
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