Yield: 24 bars
A minty buttercream gets sandwiched between two layers of chocolate goodness: a chewy brownie and a rich ganache. The crème de menthe gives the buttercream the perfect hint of holiday green.
I had a lot of trouble making the ganache according to recipe and found it wasn’t enough so instead I used 1 1/3 cup of semi-sweet chocolate chips 1 cup heavy whipping cream. Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered.
Place lid on chocolate chips to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth. It will turn into velvety ganache right before your eyes and you'll get excited.
Keep in fridge! Will def make again!!
These were great. I made them for Thanksgiving, and everyone loved them (especially the kids). Be aware that the peppermint pieces will melt and turn into goo if you store these in a sealed container after assembly. (We still ate them and they tasted fine, but they were much less attracticve.) If I did this again, I would either not put the peppermint pieces on the whole batch or I would immediately freeze the uneaten portion - I imagine the peppermint would stay intact better if frozen.
These are so festive and completely delicious! I made them for a Christmas party and they flew off the plate. They do take time but it is so worth it.
Made these for a Christmas party tonight. I thought the taste and different textures were wonderful together. To answer a previous comment, I think you could definitely bake the brownies one day and complete the icing and ganache the next.
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