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

printable recipe

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

peppermint meltaways

From the moment I woke up my computer, it has officially taken me ten minutes to get to a point where I can type this line.  I don't know why we're having the connection issues we are.  We have tried to fix them, but alas... nothing.  So as much as I've wanted to post over the last two weeks, it's just been impossible.  I'm crossing my fingers this one makes it!

The whole "late Thanksgiving" really threw me this year.  Surely, I'm not the only one!  The baking and holiday kitchen time got a late start, and to be quite honest, most of it will happen over this weekend... along with the Christmas shopping, preparing to travel in just a week for family Christmases, attempting to buy a house, and I guess I have to work somewhere in there too. :)

One of my absolute favorite treats over the holidays is Peppermint Ice Cream.  I buy a carton, think about it all day, and scarf down supper so I can scoop a bowl to enjoy at night.  Recently, I was planning  to gather with some dear friends for a cookie exchange and was craving peppermint.  I stumbled on this recipe and fell in love.  Seeing them all cozied up on the white platter, delicate, buttery, and sprinkled with crushed peppermint... I think they might just be the prettiest cookies I've ever seen.  

The dough of this cookie is not very sweet, but it's balanced by a rich, smooth buttercream icing.  If you prefer them a bit sweeter, you could certainly add some powdered sugar to the dough at the front-end.  But I encourage you to try them just as the recipe reads.  They are delightful to look at and a pleasure to eat!  

Peppermint Meltaways
makes approx. 30 cookies

•  1 cup butter, softened
• 1/2 cup confectioners' sugar (add 1/4 cup if sweeter dough is preferred)
• 1/2 tsp peppermint extract
• 1 1/4 cup all-purpose flour
• 1/2 cup cornstarch

For the frosting

• 2 tbsp butter, softened
• 1 1/2 cups confectioners' sugar
• 2 tbsp milk
• 1/4 tsp peppermint extract
• 1/2 cup crushed peppermints/candy canes

~ Heat oven to 350 degrees.

~ In mixing bowl, cream butter and sugar until light and fluffy.  Beat in extract.

~ In separate bowl, whisk together flour and cornstarch until fully combined.

~ Gradually add flour mixture to butter/sugar and mix well.

~ Use small cookie scoop (mine is one inch) to scoop dough and place on ungreased cookie

    sheet.

~ Bake for 11-13 minutes, or until bottoms of cookies are lightly browned.  Remove cookies

    and place on racks to cool

~ Meanwhile, cream butter until fluffy.  Add sugar, milk, and extract to butter, mixing until

    smooth.  

~ Spread frosting on cooled cookies and garnish with crushed mints.

Recipe slightly adapted from Taste of Home.