|Homemade Peppermint Bark Topped Red Velvet Brownies with Chocolate Fudge Icing, White Chocolate, + Crushed Peppermint Candies|
For the Red Velvet Brownies:
2 Large Eggs
1 Stick of Unsalted Butter
2t Vanilla Extract
¼C Unsweetened Cocoa Powder (preferably high-quality)
Heavy Pinch of Salt (or to taste)
1T Red Food Coloring (or more until you reach your preferred, desired red color)
1t White Vinegar
¾C AP Flour
2T Buttermilk Powder
For the Chocolate Fudge Icing:
1 Stick of Butter
1/3C Dark Cocoa Powder (preferably high-quality)
1 Box of Confectioners’ Sugar
Splash of Espresso
Pinches of Fleur de Sel, For Sprinkling (optional; but we love the balance)
For the Peppermint Bark Topping:
1-2C Chopped Ghirardelli White Chocolate Peppermint Bark (depending on your preference on how minty you want the brownies to taste, as well as how thick of a topping you want)
Extra Crushed Peppermint Candies, Crushed (for extra flavor and a nice crunch)
Directions:1. Preheat your oven to 350 degrees and line 13x9 sized baking pan with foil (let it hang over top of pan) and spray with nonstick cooking/baking spray. Set it aside while you make the brownie batter.
2. For the Red Velvet Brownies: Whisk together the cocoa powder and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
3. Baking the Red Velvet Brownies: Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 45 minutes (depending on the size of your pan and heat of your oven). Transfer the warm brownies to wire rack and let cool for 20-30 minutes.
4. To Make the Fudge Icing: Melt the butter in a large saucepan. Stir in the cocoa, keeping the mixture hot. Add in the remaining ingredients quickly and beat until smooth. Spread warm icing on the cooled brownies, and sprinkle with a little fleur del sel (optional).
5. Finishing the Brownies: While them icing begins to firm (yet is just slightly warm), scatter the chopped up white chocolate peppermint bark all over the fudge icing until you have a thick layer that begins to melt on top. Since the white chocolate is beginning to melt, sprinkle the tops of that with crushed up peppermint candies.
6. Serving the Brownies: Once the icing and peppermint back set, lift the brownies out of the pan, using the parchment paper, and cut them into squares. Serve immediately at y'all's Christmas parties!
source: red velvet brownies.