Get ready for a lot of chocolate this week. Not just any chocolate, but two recipes that call for multiple forms of chocolate, and produce treats that should come with some sort of warning label: caution: not for beginners. This overload of chocolatey deliciousness was a total fluke, because the uncertainty of the kitchen renovation* long ago forced me to totally cut ties with my trusty editorial calendar, so these days I’m back to cooking and baking what I feel like and what befits the season, and hoping you like it. You like chocolate, don’t you?
I hope you love it, but if you don’t, I love it enough for both of us. I’m sitting here eating dark chocolate chips while I write this, as if my subconscious and taste buds are colluding to really make a point.
*Currently: still going on, but should be done this week if all goes well. As soon as everything is cleaned up and moved back in, I’ll share pictures!
What were we talking about? Oh, yes: chocolate. These peppermint brownies have it in spades. Wait, before we go any further, I have to ask you a very serious question: Are you a dense brownie person or a cakey brownie person? If you said cakey, I’m sorry to tell you that these are not the brownies for you. Someday, I’ll make you a cakey brownie, but today is not that day. Today is about decadence: the densest, deeply chocolatiest, melt-in-your-mouthiest, fudgiest brownies you can ever imagine.
And because it’s the time of year that when, if your pants aren’t a bit tight, you’re doing something wrong, I added a rich peppermint layer on top, too. Just a little something extra to keep you warm!
Ingredients for the brownie layer
Ingredients for the peppermint cream layer
Nutrition Information: Yield: 16
Amount Per Serving: Calories: 146 Saturated Fat: 8g Cholesterol: 24mg Sodium: 50mg Carbohydrates: 7g Fiber: 1g Sugar: 4g Protein: 2g