Homemade Holiday

Peppermint Truffle Brownies

Ingredients:

• Nonstick cooking spray
• 12 ounces semisweet chocolate chips, divided
• 1/2 cup plus 3 tablespoons unsalted butter, cut into 1-inch cubes
• 1 1/4 cups sugar
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1 cup flour
• 3/4 cup heavy whipping cream
• 1/3 cup crushed peppermint candies

Directions:

1. Preheat oven to 350 degrees. Line a 9x9-inch baking pan with foil, leaving overhang. Spray foil with nonstick cooking spray. Combine 6 ounces chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Alternately, melt the chocolate and butter in a glass bowl in the microwave at 50% power, stirring every minute until melted and smooth. Cool chocolate mixture until lukewatm, 5 to 10 minutes.
2. Meanwhile, whisk sugar, eggs, vanilla, and salt in large bowl to blend. Stir in chocolate mixture, then flour. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to cooling rack and let brownies cool completely.
3. Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let ganache topping cool slightly before sprinkling with crushed peppermint candies. Let stand at cool room temperature until topping is set, about 4 hours. Using foil as air, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each vut. Arrange brownies on platter and serve.

(Source: sweettoothgirl)