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White Chocolate & Peppermint Brownies

From

February/March 2005

White Chocolate & Peppermint Brownies

This brownie recipe is good without the topping, but white chocolate and crushed peppermint take it up a notch. Adding baking powder to this white chocolate and peppermint brownie recipe lent them a slightly cakey, very sturdy texture that didn’t crumble when sliced; unsweetened chocolate added the richest chocolate flavor. Ensuring that a toothpick inserted in the middle of the pan of brownies came out with some moist batter or crumbs attached indicated the brownies were baked perfectly; around the edges the toothpick should come out clean. For the frosting, melting white chocolate chips across the top of the brownies and topping them with crushed peppermint candies was a simple way to add novel flavor and crunch.

Makes 16 brownies

These brownies are moist and packed with chocolate flavor, but they won't crumble when you cut them. In fact, they hold up well enough to pack in a child's lunchbox or bring to a picnic or bake sale. They're pretty good at home, too, with a tall glass of milk. Make sure to use chips rather than chocolate in the frosting. Use a food processor to chop the peppermint candies.

Ingredients

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