Do you guys love buttermilk as much as I do? To me, it’s a magical ingredient – making awesome things all the more awesome by bringing a ton of flavor and moisture to the party. I use it in everything from biscuits, to mashed potatoes, and almost all the time in baking. Needless to say, I always have it in the refrigerator and it’s on my shopping list more often than not.
Some folks combine vinegar with a bit of milk to get the same effect, which is fine…but I don’t think it has the same flavor characteristics as fresh buttermilk. Another option pointed out to me by my friends at Cook’s Illustrated is dried buttermilk, which is then re-hydrated with water and used. Great flavor, and shelf stable – something you might want to consider if you don’t go through it as quickly as I do.
So, these brownies. A rich, fudgy chocolate brownie topped off with a sweet chocolate glaze that’s been spiked with a hint of peppermint extract, and then topped off with crushed peppermint candy. They’re rich and decadent, chock full of Holiday spirit, but without an overbearing peppermint flavor – a problem you run into all too often this time of year. This recipe makes a 13×9 tray, which yielded plenty of brownies for a party or get-together. Or, just enough for a pregnant woman to eat for breakfast 3 days in a row…
So excited to get my Christmas baking underway, formulating my “to-make” list this weekend. We’re looking forward to getting our tree decorated this evening, and Jon’s getting up the lights on the house this weekend. I just love this time of year!
Peppermint Buttermilk Brownies
1 cup butter, melted
2 1/2 cup cups granulated sugar
4 eggs, room temperature
1 Tbsp vanilla
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp salt
1 cup semi-sweet chocolate chips
For the glaze:
6 Tbsp butter
1/3 cup unsweetened cocoa powder
1/3 cup buttermilk
3 1/2 cups powdered sugar, sifted
1/2 tsp vanilla extract
1/2 tsp peppermint extract
Crushed peppermint candies, for garnish
Preheat oven to 350. Line a 13×9 baking dish with a sheet of aluminum foil. Lightly grease with butter or baking spray. Set aside.
Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.
For the glaze: In saucepan add butter, cocoa powder, and buttermilk. Cook and stir to boiling; remove from heat. Beat in powdered sugar, vanilla and peppermint extract. Spread over warm brownies and let cool completely, at least 4 hours, before topping with crushed candy canes and cutting.