Christmas Brownies

Though I am going to share my brownie recipe, you can make your Christmas Brownies from your favorite brownie recipe. Simply substitute 3/4 tsp peppermint extract for the vanilla. Then about 2 minutes before the brownies have finished baking, remove them from the oven and sprinkle approximately 1/4 cup crushed candy canes (3-4) or crushed peppermint candies (12 or so) on top. Bake for 2 more minutes or until candy melts slightly. Remove brownies from the oven. Cool for 2 minutes and then score the top to just slice through any globs of melted candy. Cool completely and then cut all the way through. Enjoy...but save some for others!

Here we go!

Christmas Brownies

INGREDIENTS:

1 ½ c spelt or Einkorn flour (or other flour)

1 tsp baking powder (minus 1/8 tsp in high elevations-Ogden Valley)

½ tsp salt

2/3 c semi-sweet chocolate chips

1 c chopped walnuts, if desired (good for the brain!)

2/3 c butter (10 2/3 Tbsp)

Additional ¼ c fat, either coconut oil or butter, depending on desired taste & texture. (I am currently using coconut oil.)

¾ c unsweetened cocoa

2 cups cane sugar or coconut palm sugar (minus 1-2 Tbsp in higher elevations-Ogden Valley)

4 eggs (5 eggs in higher elevations-Ogden Valley)

¾ tsp peppermint extract (you can get organic at Kitchen Kneads)

¼-1/3 finely crushed hard round peppermint candies or candy canes (12 or so candies; 3-4 candy canes)

DIRECTIONS:

1. Preheat oven to 350*F. (340*F?)
2. With coconut oil and spelt flour, grease well and flour a 9x13” pan. (I use a glass pan.)
3. In a medium size bowl, stir together the spelt flour, baking powder, salt, chocolate chips & walnuts. Set aside.
4. In a 2-3 quart saucepan, and using low heat, melt butter & additional ¼ c fat.
5. Remove from heat.
6. Add cocoa. Stir well. (I use a whisk). (You can replace the cocoa & additional ¼ c fat with 4 squares of unsweetened baking chocolate, if desired.)
7. Add sugar. Mix.
8. Add eggs. Mix.
9. Add peppermint extract. Mix. (With each addition the mixture is cooling so the eggs don’t cook & the extract doesn’t evaporate.)
10. Fold in flour/chocolate chip mixture.
11. Spread in baking pan.
12. Bake until top has a dull crust & a slight imprint is left when top is touched, about 30 minutes.
13. About two minutes before baking is done, remove brownies from oven and sprinkle with crushed peppermint candies.
14. Return to oven and bake two minutes longer.
15. Remove from oven.
16. Cool two minutes, then score top of brownies with a sharp knife to make sure the peppermint doesn’t cool in one lump.
17. Cool completely, then cut into bars.
18. Eat. YUM! YUM!

I hope this is my latest version. (I couldn’t find the recipe card I had been using, so went back to an older version, trying to remember the changes.) Cooking time may vary quite a bit depending on your oven, and possibly depending on which you use for the extra ¼ cup fat. Keep an eye on it.

It seems that using coconut oil as the extra ¼ c fat makes the brownies turn out more level in height and cook more evenly from edge to center. Also, they seem to be a bit more soft or moist. If using butter as the extra ¼ c, then it seems to rise on the outside edges and make those yummy crisper edges. I am experimenting still and may not have made enough batches for that to be conclusive. Experiment and decide what you like best.