Oh, 2011 is only a few days old and I’m already miles behind. In fairness, I was in Chicago for NYE, toasting my Dad’s 70th bday at Topolobampo and Hot Chocolate. YUM. But I made these brownies way back in 2010, and I cannot forget them. They were, IMO, indescribably delicious.
If you know me (and I know you do), I frequently hate the things I bake. In fact, I baked this Bobby Flay coconut cake for Christmas — this time, from SCRATCH — and wasn’t that impressed with the labor/results ratio. Five hours in the kitchen = average tasting cake.
But these brownies were easy and decadent. An irresistible combination, n’est pas? Plus, they got the Christelle seal of approval. (She’s French, so that’s in effect a Michelin star.)
The perfect brownie texture is hard to achieve. These were beautifully balanced — fudgy, cakey, chewy — and light, not dense. The peppermint buttercream layer is pure genius, and the chocolate on top of that is sexyshinygood.
The sprinkle of crushed candy canes was my own festive addition. I went medieval on them, slyly slipping them into a plastic bag and then WHACK! pounding them mercilessly with the back of a wooden spoon. You can also get them from Williams-Sonoma, if you are fancy like that:
You can find the recipe for these “Mint Brownies” here at Epicurious. I think it’s adorable that they tell you to serve it with the fresh fruit of your choice. If I have room for fruit, I have room for MORE BROWNIES. Do ya feel me?