There is something to be said for family traditions. Most of them – in my family anyway, have to do with food! It has been fifty Christmases since Chocolate Mint Sticks were introduced into my life. . . . That’s a lot of Christmases. These soft, sweet, chocolate/peppermint masterpieces have been part of my Christmases since then – every year – but one. That year . . . . well, let’s just say it won’t happen again!
My love for these little bars of all that is good, has been passed on to my children – especially my eldest – who has made it her job to bake these decadent delights every year. She now carries on the tradition in her family – and on the years that they are able to come and visit for the holidays, makes sure to remind me to have all the needed ingredients on hand to make these.
The original recipe calls for a peppermint buttercream frosting and a drizzling of bittersweet chocolate ganache. . . . a deliciously sweet treat – very sweet – and memorable.
But, the majority of my family prefers them plain – in all of their soft, chocolatey, peppermint goodness.
This year, I decided to try to satisfy my peppermint bark obsession, by trying something new. . .
I topped them with a white chocolate buttercream frosting – and crushed candy canes. . . The sugar coma was almost immediate (I am not a sugar eater – it doesn’t take much to push me over the edge) – but my craving for peppermint bark was satisfied . . . . (I will be paying for this indulgence for quite awhile!)
The good news is, we only make these at Christmas. The bad news is, that I will eat them!
This is one of those recipes that lends itself well to a Gluten Free swap out – the all-purpose flour can very successfully be replaced with your favorite Gluten Free blend of flours.
They are a very welcomed contribution to a cookie exchange, and disappear quickly from any dessert table. . .
However you decided to try them, plain, frosted, or peppermint bark style, I hope you will give them a try. . . .Just imagine – the entire world filled with the aroma of Chocolate Mint Sticks baking in the oven. . . I’m quite sure there would be – at least for a moment – peace on earth. . . they are that good.
Enjoy,
Kathy
Chocolate Mint Sticks
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
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