3/28/2011

{Recipe} York Peppermint Brownies

I saw this recipe for Cool Peppermint Brownies on Cheeky Kitchen last year, and I finally made them this weekend.

My Review and Adaption of Cool Peppermint Brownies
{If you want the entire recipe, in original form, click on the link above and go to Brooke's site}

Pros~ That Mint Buttercream Frosting was a little piece of heaven.  It was so easy to make, and I could have eaten a whole bowl with some chocolate cookies.  It is light, and not overpowering.

My Frosting Adaption was...
1 stick of butter
1 lb of powdered sugar + up to 1 cup
1 1/2 t of peppermint extract
4 T milk

The Chocolate Topping was...
1 3/4 chocolate chips
4 T butter
I used Ghirardelli 60% Dark to make Matt happy, but I thought it was much too rich.  Next time I will use 1/2 cup 60% dark, and 1 1/4 c milk chocolate.

Cons~ I am not a brownie fan to begin with.  My cousin Christie has a great recipe that I actually sneak the edges off of because they are crispy, chewy, chocolaty, and delicious all at once. 
I did not get that from this recipe. 
 It actually turned out to be more of a cake than a brownie.  All of the butter rose to the top and melted out, and all of the mini chocolate chips sank to the bottom.  The result for my baking experience as well as a friend's, both resulted in a dry cake that didn't do the frosting justice.

 As I have established in multiple posts I am a nerd, and I also like even flavor distribution on everything because I am somewhat OCD.  By baking this in a 9x13 pan instead of a jellyroll pan, there was an improper frosting to brownie ratio. 

Result~ Using Christie's brownie recipe + a jellyroll pan + with the peppermint buttercream frosting and milk chocolate topping = The Ultimate Brownie Combination (As chocolate and mint can never be a bad thing)