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Chocolate and mint go together almost as well as chocolate and peanut butter. So I topped these fudgy brownies with a peppermint filling and a layer of dark chocolate for a brownie. Oh, so decadent!
1. Preheat oven to 350ºF. Melt 3/4 cup chocolate chips, 1/2 cup butter, and brown sugar in double boiler. Once melted, add sugar and combine.
2. Transfer chocolate to mixing bowl and allow to cool (10 minutes). Add eggs and vanilla and whisk together. Fold in salt, cocoa powder, and flour. Transfer to baking dish lined with parchment paper. Bake for 15 minutes.
3. While brownie is baking, combine cream, 1 tbsp butter, peppermint extract, and powdered sugar together. Once to desire consistency, add food coloring. Flatten minty layer with rolling pin.
4. Allow brownie to cool. Once cooled, add layer of minty filling, then top with melted chocolate. Add sprinkles if desired and then cool in fridge to set chocolate.
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!