Saturday, August 1, 2015


2-oz unsweetened chocolate, chopped
1/4 cup butter, cubed
2 large eggs
1 cup granulated sugar
1/8 tsp salt
1/2 cup all-purpose flour
2 tbsp white whole-wheat flour
12 mint candies (Andes-type), chopped

Preheat oven to 350 degrees.
Grease a 9-inch springform pan; set aside.

In a microwave-safe bowl, microwave the chocolate and butter until melted; stir until smooth. Set aside to cool slightly.

In a large bowl, beat the eggs, sugar and salt together; stir in the chocolate /butter mixture.

Gradually add the flours to the mixture, mixing well; fold in the candy and spread into the springform pan.

Bake crust at 350 degrees 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Remove from oven to a wire rack and all to cool completely.

12-oz cream cheese, softened
6 tbsp butter, softened
1 pkg white baking chips
1 tbsp shortening
1/2 tsp peppermint extract
3 to 4 drops green food coloring (may be omitted)
12 mint candies (Andes-type), chopped

Beat the cream cheese and butter together, in a large bowl, until blended.

In a microwave-safe bowl, microwave the chips and shortening, stirring until smooth. Allow to cool slightly then beat into the cream cheese mixture. Add the peppermint extract and the food coloring. Stir in the candy. Spread the filling over the cooled brownie layer.

Refrigerate until firm, around 2 hours.

9-oz semisweet chocolate, chopped
1 cup heavy (whipping) cream

Put chocolate in a small heat-proof bowl.

Bring the cream just to boiling in a small saucepan; pour over the chocolate. Quickly stir with a whisk until smooth. Cool slightly.

Spread the ganache over the filling and refrigerate at least 30 minutes or until set.

Remove the side from the pan before cutting to serve.

Note: This is a file photo from TOH.

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