During the holiday season, my Christmas is not complete until I've had at least one York Peppermint Pattie...or a whole bag of minis, but hey, who's counting?! So when I saw this Kneader's Peppermint Brownie recipe floating all over the internet, I knew it was a must-bake. And it is. I vow to make this over and over in the holiday seasons to come. It was that good.
Kneader's Peppermint Brownies
1 cup butter
4 oz unsweetened baking chocolate
2 cups Splenda sugar blend
1 tsp vanilla extract
1 cup all purpose flour
2 cups semisweet chocolate chips
Preheat your oven to 350 degrees and spray a 9x13x2 baking pan with nonstick spray.
In a microwavable bowl, melt the butter and unsweetened chocolate on high, stirring every 20-30 seconds until chocolate is melted. Let cool slightly. Add sugar, eggs, and vanilla. Mix well. Add flour and mix until combined. Stir in the chocolate chips until just combined. Pour into pan and bake 25 minutes. Do not overcook. Let cool.
1/2 cup butter, softened
2 cups confectioners sugar
Peppermint extract to taste (as mentioned above, I love peppermint, so I used around 8 drops)
Red food coloring
Beat the softened butter, sugar, and extract together until you achieve your perfect mint flavoring. Add in red food coloring. I made mine a bright red for Christmas, so I used several drops. Spread evenly over cool brownies, then chill.
1/2 cup semisweet chocolate chips
1/4 cup half and half
Put the chips and half and half into a microwaveable bowl. Melt on high, stirring every 20 seconds until chocolate is melted and mixture is well combined. Make sure not to overheat! Immediately pour on brownies and decorate with crushed peppermint.
Although there are three steps to this recipe, everything goes quickly and it is definitely worth it!