Prep 15 mins
Cook 16 mins
From good ol TOH. Tried and true--
- 1⁄2 cup butter (no substitutes)
- 2 ounces squares unsweetened chocolate
- 2 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- 1⁄2 cup flour
- 1⁄2 teaspoon salt
- 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped
- 1⁄4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon peppermint extract
- 3 -4 tablespoons whipping cream
- 1 ounce square semisweet chocolate
- 1 tablespoon butter
- In a microwave or double boiler, melt butter and chocolate.
- Cool slightly.
- In a mixing bowl, beat the eggs, sugar and vanilla.
- Add the chocolate mixture and mix well.
- Combine flour and salt and gradually add to chocolate mixture.
- Stir in nuts.
- Spread into a greased 9x13 inch baking pan.
- Bake at 350 degrees for 16-20 minutes or until a toothpick comes clean.
- Cool on a wire rack.
- In a mixing bowl, cream butter, sugar and extract.
- Add enough cream until frosting reaches spreading consisitency.
- Frost cooled bars.
- Melt chocolate and butter.
- Drizzle over frosting.
- Cut into bars.
A very diferent and delectable brownie!! Per the previous review, I used almonds instead of pecans or walnuts. Otherwise, I made the recipe as specified. I think I might use a smaller pan next time, though, as I like to serve a higher (thicker?) brownie. For such a "fancy" sounding recipe, it was really easy to make! Thanks, CoffeeB! Made for Veg*n Swap 12.
--March 2008 Recipe Swap Review -- I made this recipe exactly as written with no deviations. Last Christmas I discovered the Starbucks Peppermint Hot Chocolate and fell in lust with the combination. When I saw this recipe, I HAD to try it. It is really good! The brownies baked up moist and are not overwhelming in either taste or texture. The key to this recipe is the peppermint is mixed into the frosting and not in the brownie mix itself. The only thing that I will change next time is to omit the nuts as a personal preference. I am an almond girl at heart.