Saturday, December 31, 2016

fudge brownies with andes mint buttercream

Heading out this evening to ring in 2017?  I beg you, take these.

I've mentioned before how we always celebrate my dad's birthday with a new chocolate something. The brownies were my pick for him this year.  They are really chocolaty and wonderfully dense.  Topped with a peppermint buttercream icing and complete with chopped Andes mints, they can cure any hankering for something cool and sweet.  My grandmother ate them with a knife and fork, dipping each bite in her coffee.

A knife and fork brownie?  Yes, please. 

I have several great recipes I'm looking forward to sharing with you over the next couple of weeks and a very cool gadget I received at Christmas that has stolen my heart.  Until then, I hope your tonight is festive and fun.  I assure you it will be if you have these brownies in tow.

What's your favorite New Year's snack or sweet?  

For more of my dad's favorite chocolate goodies, try dark chocolate chocolate cake or winter wonderland chocolate peppermint cake.  Or maybe this chocolate cobbler is what you're looking for!

Fudge Brownies with Andes Mint Buttercream

makes one 9x13 pan

For the Brownies
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tbsp espresso powder (optional)
  • 1 tsp coarse kosher salt
  • 1 tbsp vanilla
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
For the Buttercream
  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 tbsp meringue powder
  • 1 tsp peppermint extract
  • 2 tbsp milk or cream
  • 1/2 package Andes mints, chopped
1. Preheat oven to 325 degrees. Spray baking pan with nonstick spray.

2. Melt the butter in saucepan over medium heat.  In a large mixing bowl, whisk together the sugar, cocoa, espresso and salt.  

3. Pour the melted butter over the cocoa mixture and beat vigorously with a wooden spoon until smooth.  Add the vanilla, and the eggs, one at a time, mixing well after each egg; batter will be very thick.

4. Stir in the flour, just until moistened, then the chocolate chips.  Spread evenly into pan.

5. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with moist, sticky crumbs clinging to it.  Cool completely on a wire rack before frosting or the buttercream will melt on the hot brownies.

6. To make the frosting, place the butter in the bowl of your stand mixer fitted with the whisk attachment.  Beat the butter for one minute.  

7. With the mixer on low, add the powdered sugar and meringue powder until moistened.  Add the peppermint extract and the milk and whip on high speed until very light and fluffy.

8. Stir in the chopped mints and spread frosting over the brownies.

Recipe from Curly Girl Kitchen