I have realized that everything I want for Christmas has to do with the kitchen. Even my stocking stuffers are all kitchen related. Expect the Muppet OPI Nail Polish that I MUST have. I am easy to buy for. I am happy with just about anything. Sparkly is awesome, cute is fabulous and pretty is great. Ris has it pretty easy I think.
1 c butter – cut into chunks
1 c light brownie sugar
3/4 c granulated sugar
1 tsp vanilla
4 eggs – room temp
1 c all purpose flour
1/2 tsp saltBrownies
Preheat oven to 325 F. Line a 9×13 pan with parchment paper making sure to leave some hanging over the sides so you can get the brownies out of the pan easily.
In a large heat proof bowl over simmering water melt chocolate and butter together, stirring occasionally. Once melted remove from heat add in sugars and vanilla. Stir until fully combined. Let sit until it comes to room temperature.
Once room temperature add in eggs one at a time stirring slightly in between. Add in flour and salt by sprinkling over top of the chocolate mixture. Fold in flour just until the there are no streaks of flour. Some lumps are ok. You don’t want to over mix.
Bake for 30-35 minutes or until a knife inserted in the middles comes out slightly crummy but not wet.
Let the brownies cool.
While the brownies are cooling take a baking sheet and line with parchment or wax paper. On the paper trace the bottom of the 9×13 that the brownies were baked in. This will be your guide for the first layer of chocolate.
In a double boiler melt one bag of chocolate chips stirring occasionally. Once the chocolate is completely pour the chocolate on to your baking pan in the middle of your rectangle. Make sure to dry the bottom of your double boiler so no water drips down on to your chocolate while pouring. With an offset spatula spread chocolate out to the edges of your rectangle. Let sit until just about set. About 5 minutes.
Once the chocolate is just about hard but still slightly tacky remove your brownies from the pan and remove the parchment paper. Place brownies on top of the chocolate.
Using your double boiler again melt the remaining 2 bags of white chocolate chips. Pour 1/2 the chocolate on top of the brownies. Using your offset spatula spread chocolate out to the edges of the brownies. Sprinkle 2/3 of the chopped mint candies on top. Place in the fridge until chocolate is hard.
Once set pour the remaining melted white chocolate on top. (You may need to reheat it a bit to get it to a pourable consistency again).
Pour on top and and then sprinkle with the remaining 1/3 of the candies. Let set.
Once you are ready to cut use a hot dry knife and make sure you get right down to the bottom layer of chocolate.