1. Preheat oven to 325ºF.
2. Grease a 9" x 9" pan.
3. Dust with cocoa or hot chocolate mix rather
than flour. It makes the finished product prettier.
4. Put chocolate in a large microwave-proof bowl.
5.
Begin melting it at whatever temperature you deem best in your microwave. I always use high and watch it carefully.
6.
When the chocolate begins to soften, add the butter.
7. Stir.
8. Continue heating and stirring until all
is melted and smooth.
9. This can be done in a double boiler but why waste the pans.
10. Stir into the
chocolate mixture one ingredient at a time in the order listed:
granulated white sugar
peppermint extract
eggs
11. Blend well.
12.
Then add the flour and salt.
13. Mix well.
14. Pour the mixture into the prepared pan.
15. Bake
for 20 minutes.
16. Cool in the pan.
17. Do not remove.
18. While the above mixture is cooling,
prepare the filling by stirring together the ingredients until smooth.
19. Spread filling over the cooled brownie
layer.
20. Refrigerate until the filling is cool and somewhat firm to the touch.
21. Prepare glaze by melting
the bitter chocolate and butter using the method described in the brownie part of the recipe.
22. Drizzle the glaze
over the cold, firm filling.
23. Tilt the pan back and forth until the glaze covers all.
24. Refrigerate
or freeze.
The glaze amount seems small and it is … for a reason. If the glaze layer is too thick, it will crack when you cut
it. If you can’t completely coat with the amount given, make more but use it very sparingly.
I cut these into very small 1" (or a snip larger) squares and place each one in a holiday candy liner … like muffin
cups only smaller.
Delicious!
