Chocolate Peppermint Brownies
Festive Peppermint Chocolate Bites, a confection that has bittersweet chocolate with peppermint. This recipe yields 2 to 3 dozen miniature delights, crafted in just an hour with 15 minutes of active kitchen time. Blend of amaranth flour and almond meal forms the base, with cocoa powder and xanthan gum for structure. The brownies with a creamy mixture of unsalted butter, confectioners’ sugar, and eggs, enhanced by pure vanilla extract and mint oil. A touch of red food coloring is optional but adds contrast to the crushed peppermint candies sprinkled over the fluffy frosting. Whether you're looking to add a pop of color and flavor to your dessert table or simply put in a seasonal treat, these Chocolate Peppermint Brownies offer a nice taste, with a versatile twist.
- 3 ounces Chocolate Peppermint Brownies
- ⅓ cups Heavy Cream
- ½ cups Amaranth Flour
- ½ cups Almond Meal
- 3 tablespoons Unsweetened Cocoa Powder
- ½ teaspoons Xanthan Gum
- ½ teaspoons Salt
- 12 tablespoons Unsalted Butter
- 2½ cups Confectioners’ Sugar
- 2 Large Eggs
- ½ teaspoons Pure Vanilla Extract
- 1 teaspoon Mint Oil
- Red Food Coloring (optional)
- ¾ Crushed Red and White Peppermint Candies
- Oven & Chocolate Prep:
Grease a 9 × 9-inch baking sheet and preheat the oven to 350°F. Put the chocolate and two tablespoons of cream in a bowl that is microwave-safe. Stir the chocolate every 30 seconds in the microwave on medium (50 percent power) until it melts and becomes smooth. Put aside.
- Dry Ingredient Symphony:
In a bowl, unite the amaranth flour, almond meal, cocoa powder, xanthan gum, and a pinch of salt. Whisk them together.
- The Creamy Heart:
In another mixing bowl, combine ½ cup confectioners' sugar and 8 tablespoons butter; whip at low speed with an electric mixer to incorporate. Turn the speed up to high and beat until fluffy and light, about 3 to 4 minutes. One egg at a time, add and beat thoroughly after each addition. Add vanilla and chocolate that has cooled. When dough develops, gradually add the dry ingredients to the butter mixture and beat.
- Baking Magic:
Transfer the batter into your pan, smoothing it into a ready-to-bake canvas. Bake for 15 minutes, just until its set. Let the brownies cool, transforming in the pan on a cooling rack.
- Frosting Finale:
To make the frosting, put the remaining sugar and butter in a mixing dish and stir in two tablespoons of the remaining cream. Using an electric mixer, beat on medium speed until frothy and light. Beat in red food coloring (if using) and mint oil thoroughly. If frosting is too thick to spread, add 1 teaspoon of more cream.
- Dress and Serve:
Frost your brownies, and then sprinkle with crushed candies. Slice into squares and serve up.
- Variations:
For those who fancy an almond over mint, go for almond extract instead of mint oil, skip the food coloring, and garnish with toasted slivered almonds for a nutty, chocolaty treat.
