Local Recipes

Whipped Peppermint Brownies

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Brownies

1 1/2 cup sugar
1 1/2 sticks butter
2 Tbsp water
2 large eggs
2 tsp vanilla extract
1 1/3 cup flour
3/4 cups cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips

Combine melted butter and sugar, add water, mix eggs in one at a time, add vanilla. Mix until smooth. In a separate bowl, combine all the dry ingredients. Mix wet and dry ingredients together and add chocolate chips.

Scoop 1/4 cup batter into lined muffin tins. Bake at 350* for 13 minutes.

Whipped Cream

1 cup heavy cream
1 tsp vanilla extract
1 Tbsp powdered sugar

Combine heavy cream, vanilla extract and powdered sugar in an ice cold bowl and whip until stiff. Fold in half of the crushed candy canes.

Toppings

Ganache

1 cup bittersweet chocolate, crushed
1 cup heavy cream

Place crushed chocolate in a medium bowl and set aside. Using a double boiler, stirring constantly, heat heavy cream until a semi boil. Pour over crushed chocolate and whisk until smooth.

3 crushed candy canes

When the brownies have cooled completely, spoon a dollop of whipped peppermint cream between two brownie cakes, drizzle with ganache and sprinkle with remaining candy cane.

Serve immediately or refrigerate. Serves 10

 

Recipe by Katie Canon

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