Sunday, December 12, 2010

White Chocolate & Peppermint Brownies:
A wintery landscape on a plate!

Serve up a plate of little windswept winter landscapes with White Chocolate & Peppermint Brownies (click for the recipe).
   The swirling white chocolate frosting on the brownies reminded me of snow drifts – the pleasant, lovely type of snowdrift that’s perfect for making snow angels, not the kind of drift that makes you get stuck with your vehicle.
   With the topping of chopped peppermint candies or candy canes, the Christmasy feel is complete.
   It’s a delicious, family-friendly treat. (Make sure if you are serving this to children, though, that the peppermint candies sprinkled on top are chopped very finely).
   The free version of the recipe I linked to above is on a blog. The original recipe I used is White Chocolate & Peppermint Brownies from Cook's Country, which can be accessed by members of the magazine’s recipe website.
   The blog recipe differs slightly from the one I used from Cook’s Country magazine.
   The main, and most key difference, is the fact the blogger breaks up the recipe into two sections. First, he presents the recipe for the brownies, then adds the White Chocolate and Peppermint part as a variation on the basic brownie.
   Make sure you don’t cool the brownies to room temperature after baking as his “basic brownies” section directs. Go instead to his “White Chocolate and Peppermint Brownies section,” where he correctly directs to sprinkle white chocolate chips on top of the brownies right after they come out of the oven. The chips are left to soften, about five minutes, and are then smoothed evenly on top of the brownies for a frosting.
   The blogger says to melt the chocolate and butter for the brownies in a “small bowl (micro. or stove.)” The enlarged version of this is “melt chocolate and butter in a small bowl in microwave or in a heatproof bowl set over pan of simmering water, stirring occasionally to combine.”

Another good recipe: Peppermint Brownies

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