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Renato Poliafito and Matt Lewis of Baked Bakery in Brooklyn make delicious peppermint brownies from all your leftover candy canes!
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Peppermint Brownies
11 ounces good quality dark chocolate (60-72%), coarsely chopped
2 sticks butter, cut into 1-inch cubes
1 1/2 cups sugar
1/2 cup light brown sugar
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark cocoa powder
5 large eggs, room temperature
1 teaspoon pure vanilla extract
2 teaspoons peppermint extract
1/2 cup peppermint candies
1.Preheat oven to 350F.
2.Butter the sides and bottom of a glass or light colored metal 9x13x2 inch pan.
3.Over a double boiler melt the chopped chocolate and butter together and stir to completely combine. Turn off the heat but keep the bowl over the double boiler; add both sugars and whisk until completely combined. Remove the bowl from the pan and allow the mixture to come to room temperature.
4.In a medium bowl whisk together the flour, salt and cocoa powder.
5.To the chocolate/butter mixture add three eggs and whisk until just combined. Add the remaining eggs and whisk just to combine again. Stir in the vanilla and peppermint extract. Do not overbeat the batter at this stage or your brownies will be cakey.
6.Sprinkle the flour mixture over the chocolate. Using a spatula fold the dry ingredients into the wet until there is just a trace amount of the flour mixture still visible.
7.Pour the mixture into the prepared pan and smooth the top with your spatula. Bake the brownies for 30 minutes, rotating the pan halfway through baking. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
8.While the brownies are baking, put peppermint candies in a food processor and pulse until they are coarsely chopped. As soon as the brownies are removed from the oven sprinkle the crushed peppermints evenly over the top.
9.Cool the brownies completely before cutting and serving.
Yield: 24 brownies
