Fun with Chocolate and Mint

I was commissioned to make something evil, rich and sinfully chocolate for a work potluck.

How could I say no to that??

I call these 'Death By Christmas' Brownies.

Take Marcel Desaulniers' 'Simply The Best Chocolate Brownie' from his 'Death By Chocolate' cookbook, and double the batter. You're going to use a 9X13 pan. Here's the single recipe (I use this one for all my brownie needs :)):


4 tablespoons plus 1 teaspoon unsalted butter
1/4 cup plus 1 teaspoon all-purpose flour
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3 ounces unsweetened chocolate, broken into half-ounce pieces
2 ounces semisweet chocolate, broken into half-ounce pieces
3 eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup sour cream

Preheat the oven to 325 F.

Lightly coat a 9X9X2 inch square cake pan with 1 teaspoon of the butter, then flour the pan with 1 teaspoon flour, shaking out the excess.

Sift together remaining 1/4 cup flour, cocoa, baking powder and salt onto a piece of waxed paper. Set aside.

Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the 3 ounces of unsweetened chocolate, 2 ounces semisweet chocolate, remaining 4 tablespoons butter in the top half of the double boiler. Tightly cover the top with film wrap. Heat for 4 1/2 to 5 minutes, remove from heat and stir until smooth (I usually do this in the microwave on low power for 5 minutes).

Place eggs, sugar and vanilla in in the bowl of an electric mixer fitted with a balloon whip. Mix on high until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture to the egg mixture and mix on medium for 30 seconds. Add the sifted dry ingredients and mix on low for 10 seconds, then medium for 10 seconds. Add the sour cream and mix on medium for 5 seconds. Remove bowl from the mixer and use a rubber spatula to finish combining thoroughly.

You will also need:

1 box Trader Joe's Candy Cane Joe-Joe cookies
2 cups heavy whipping cream
4 peppermint candy canes
1 Trader Joe's Bittersweet Chocolate 'Pound Plus' bar
about 1 teaspoon peppermint extract
2 packages York Peppermint Patties

Pour half the brownie batter into a greased and floured 9X13 cake pan. Top with a complete layer of peppermint patty candies. You'll have to cut 4 in half to finish the last row. You'll use most of the 2 packages (minus the ones you quality control).

Spread the other half of the brownie batter evenly over the candies, covering all of them to the edges. Bake for 50 minutes at 325 F.

Let brownies cool for about a half hour. In the meantime, make the ganache frosting:

Bring the 2 cups of cream to a boil in a heavy saucepan. Break up the entire bittersweet bar into pieces and add to boiling cream. Turn off heat, and stir until smooth. Add 1 teaspoon of peppermint extract and stir to combine thoroughly.

Pour or spread ganache onto mostly cooled brownies. Make the crumb/candy topping:

Crush about 3/4 of the box of Candy Cane Joe-Joes in a food chopper, or with a rolling pin. Do not pulverize to a powder; leave some recognizable cookie pieces. Crush 2 candy canes in a food chopper, or with a rolling pin.

Sprinkle crumbs onto ganache while it is still soft, completely covering brownies. Dust with crushed candy canes. Make skull and crossbones on top with 3 cookies and two candy canes. Bring to large, fattening potluck at work. Watch the death of all productivity afterwards.