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Chocolate Mint Sticks

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Chocolate Mint Sticks

Chocolate, peppermint, brownies. . . . what more can I say? This recipe works very well with a gluten free flour swap out. Just substitute your favorite gluten free flour blend for the all-purpose flour.
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Servings 12 Brownies

Ingredients
  

  • 1/2 cup butter melted
  • 2 squares unsweetened chocolate (2 ounces)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped nuts optional
  • pinch salt

Peppermint Buttercream Frosting

  • 2 tablespoons butter softened
  • 1 cup confectioners' sugar sifted after measuring
  • 1 tablespoon milk or heavy cream
  • 3/4 teaspoon peppermint extract

Chocolate ganache drizzle

  • 1 ounce unsweetened chocolate
  • 1 tablespoon butter

Instructions
 

For the Brownies

  • Preheat oven 350º.
  • Butter a 9-inch square pan.
  • Melt butter over low heat. Remove from heat.
  • Place the unsweetened chocolate into the melted butter and stir until completely melted.
  • Beat eggs until frothy.
  • Stir in sugar, chocolate mixture and peppermint extract.
  • Add flour, salt and baking powder.
  • Add nuts if using.
  • Pour into greased 9” square pan.
  • Bake for 30– 35 minutes or until set.
  • Cool completely before frosting (if desired).

Frosting

  • Beat the softened butter until creamy. Add the sugar, milk or cream, and peppermint extract. Beat until light and fluffy. Spread over cooled brownies.

For the Chocolate Drizzle

  • Melt the butter over low heat. Add the chocolate, and stir - constantly, until melted.
  • Place the melted butter/chocolate mixture into a small plastic sandwich bag. Snip a tiny bit off of one of the bottom corners of the bag. Drizzle over the frosted cake.

Notes

These brownies are great plain - but can be taken to another level by frosting.  The frosting recipe included is great, but for those who love Peppermint Bark,  try frosting with my White Chocolate Buttercream frosting - and topping with crushed candy canes.
 
 
 

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Here’s what’s Happening on the Homestead

Spring.  Just the word congers up images of blossoms and bunnies, eggs and chicks. . . . and catalogs filled with tableware, linens and all the fresh spring color imaginable. . . . so when my spring edition of the Pier1 catalog arrived – I was immediately drawn to devour every page.  The dinnerware, table settings, linens were, in typical Pier1 form, a wonderful feast for the eyes. pier1-catalog-page

But, there was one thing that especially drew my attention. . .their adorable folded napkins – especially the little bunnies in the upper right corner of the page. The catalog directed readers to log on to their website for instructions  – which I immediately did.

Upon arriving at the page, I  searched for the Bunny Fold pier-one-bunny-ears-directionsand found this.   I grabbed some cloth napkins (which happened to be from Pier1) and, following their directions, began folding.  It only took me to the 4th step to figure out that there was a real problem with the directions – they were rolling from the wrong side of the napkin. . . and by the final step – it was unmistakable.

wrong-way-bunny-napkinI had created this.  I took an unfolded napkin and the directions to my husband – who, as a builder, reads instructions for a living  . . . and his response was immediate – these are not right.  They have rolled from the long side and not the point – and used directions for a granny knot.  It needs to be an ‘overhand’ knot.  (50 plus years of scouting – he should know his knots!)

After making a few simple changes – rolling from the point and using an overhand knot – the finished product looked like the one in the Pier1 picture.  Success!    folded-bunny-napkin-perfection

 And so, as much as I LOVE Pier1, no one is infallible.  I have done my own set of instructions, including pictorials, for your use should you be wanting to try these little treasures.  Such a simple way to dress up a spring  or Easter table.

Just Click Here to go to the instructions.  Happy Spring!

Enjoy,

Kathy

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