For as long as I can remember I’ve been making these brownies but have yet to post them. Why? Well, quite frankly these are a heart attack waiting to happen – NO JOKE!!!
However, each year my family asks me to make them because they’re so good. Why shouldn’t they be good with 4 1/2 sticks of butter. You heard that right, it’s no typo.
I’ve avoided sharing this recipe mainly because I prefer posting healthy ones, even if occasionally, there are some not so healthy ones included. After much debate I’ve decided, if my family loves these brownies so much, then why not post the recipe – you might love them too!
These Peppermint Brownies are a family favorite that I’ve been making during the holidays for well over 20 years. I hope you enjoy them as much as we do. Just remember to ration them, and by all means, if you have a heart condition, high blood pressure or cholesterol you may want to avoid them altogether. Here’s the recipe…….
24 (2-inch) squares
4 (1-ounce) unsweetened chocolate baking squares
1 cup butter
2 cups sugar
4 large eggs, lightly beaten
1 cup all-purpose flour
Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a aluminum foil – lined 13- x 9-inch pan coated with non-stick spray.
Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.
Vanilla Cream Topping:
1 cup butter, melted
1 (16-ounce) package powdered sugar
1/4 cup half-and-half
2 teaspoons peppermint extract
5 drops red or green food coloring (optional)
Stir together butter, sugar, half-and-half, and peppermint extract
until smooth, then blend in food coloring, if desired.
4 (1-ounce) semisweet chocolate baking squares
1/4 cup butter
Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes, cut into 2-inch squares.