Brownie Peppermint Patties
Servings: 2 dozen Prep Time: 1 hour, 10 min1 hour 10 minutes Cook Time:
11-13 min13 minutes Total Time: 1 hour, 20 min
¼ cupUnsalted Butter
1× 12 oz bagGhirardelli 60% Cocoa Baking Chips
1¼ cupsSugar
4Eggs
1½ cupFlour
½ cupBaking Ghirardelli Unsweetened Cocoa
2 tspBaking Powder
½ tspSalt
Icing:
¼ cupHalf & Half
1 bagAndes Peppermint Baking Chips
1 stickUnsalted Butter
1 lb boxPowdered Sugar
Holiday Sugars To Decorate
Directions:
In a small saucepan over low heat, melt the butter and half bag of cocoa
baking chips, stirring until melted over very low heat. Let cool. Transfer
melted chocolate to a large bowl; add sugar and eggs and beat until smooth.
In another bowl, combine flour, cocoa, baking powder and salt. Gradually add
the dry ingredients to the chocolate mixture and mix well. Add remainder of
chocolate chips to the dough and combine well. Cover and refrigerate for 1
hour until firm. Drop dough by tablespoon full onto greased cookies sheets,
2 inches apart. Bake in a preheated 350 degree oven for about 9-11 minutes,
until edges are set. Cool cookies on the pans for about 2 minutes and then
transfer to wire racks. After all cookies are cool, heat half and half until
hot (not boiling) and take off heat. Add mint chips and stir until melted,
just a few minutes. Let cool slightly. In mixer bowl beat butter, add
mint/half and half mixture and slowly add just enough confectioners sugar
until desired consistency. Spread frosting on cooled cookies, decorate with
holiday sugars and enjoy! Store refrigerated in a covered container.
Prettypinkbutterfly
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