SWEET CAKES PATISSERIE TAKES ON THE HOLIDAYS!

If being a pastry chef for the world renowned Frank Stitt (chef/owner of Highlands, Chez Fon Fon, Bottega & Bottega Cafe) weren't enough, my good friend Callie has now taken on a the role as caterer extraordinaire for her very own company, Sweet Cakes Patisserie!  Indulge yourself in holiday treats such as gingerbread cheesecake, cinnamon pear & frangipane tart, or even a Buche de Noel...c'est délicieux!  She is also offering cooking classes on everything from challenging French recipes like genoise to more classic recipes like chocolate chip cookies.  Want to impress your friends, family & coworkers at your holiday party?? Order something delectable from Sweet Cakes Patisserie & while you wait for Callie to deliver fresh homemade goodies to your home, try her recipe for peppermint brownies, mmmm.......

                     Image courtesy of health.com

No flavor says “Christmas” to me like peppermint does.  And when paired with chocolate, you have a match made in heaven.  So, I typically use the holidays as an excuse to exploit this flavor combination in as many ways as possible – in cake, cookies, pies, hot chocolate - you name it.  Not everyone enjoys the coolness of peppermint with the richness of chocolate, but I find it hard not to like these Peppermint Brownies.  The brownie layer is dense and chewy, while the peppermint subtly flavors the layer of smooth white chocolate ganache, and the bars are finished with a bittersweet chocolate glaze. My mouth is watering as I write…

I found a recipe in Gourmet magazine several years ago called Grasshopper Squares, from which this recipe is derived.  The Grasshopper Squares were flavored with Crème de Menthe, which is also delicious, but I find peppermint to be more festive.  As of November, Gourmet is no longer in print, and the magazine will be missed by many, including myself.  Fortunately, all of the old recipes can be found at Epicurious.com, which is my go-to website for recipe searches. 

 These brownies are very versatile – cut them into bite-sized squares and give as a gift, or cut them into triangles and sprinkle with crushed peppermint candy to serve at a party.

 Peppermint Brownies

For brownie layer

        1 1/2 sticks (3/4 cup) unsalted butter

        10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped

        1 1/2 cups packed light brown sugar

        3 large eggs, lightly beaten

        1 1/4 teaspoons vanilla

        3/4 cup all-purpose flour

        1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder

        3/4 teaspoon salt

For mint ganache

        1/2 cup heavy cream

        10 oz fine-quality white chocolate, chopped

        2 tablespoons peppermint schnapps

        1 teaspoon peppermint extract

For chocolate ganache

        1 cup heavy cream

   10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

Make brownie layer:
Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.

Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.

Make mint ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in peppermint schnapps and extract and chill, covered, stirring occasionally, until thick, about 1 hour.

Make chocolate ganache:
Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.

Assemble layers:
Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.

Spread chocolate ganache over mint and chill until firm, about 2 hours.

Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.