Waldo State Bank Blog

We have a perfect combination of chocolate and peppermint just in time for the holidays!

INGREDIENTS

First Layer – Fudgy Brownie

• 1 c butter – melted and HOT
• 2 T Cooking Oil – any type canola, olive, coconut
• 2 1/4 c sugar
• 4 eggs
• 1 T vanilla
• 1 c Flour
• 1 c cocoa powder
• 1/2 t salt

Second Layer – Cream Cheese (this layer can be doubled for an extra thick cream layer)

• One 8-ounce cream cheese (low fat is fine) room temperature
• 6 T butter – room temperature
• 1 c powder sugar
• 1 t vanilla
• 2 ounces crushed candy canes

Third Layer – Chocolate Ganache

• 1/4 c butter
• 1/4 c cocoa powder
• 1/4 c water
• 2 c powder sugar
• 1 t vanilla
• 2 ounces crushed candy canes

DIRECTIONS

Brownie layer

1. Preheat oven 350 – spray pan, line with parchment paper, spray parchment paper
2. Combine hot melted butter, oil, sugar – beat one minute. Add eggs and vanilla beat another 2 minutes.
3. Sift together flour, cocoa, and salt until no lumps.
4. Fold dry ingredients into wet until just combined – do not over mix
5. Bake for 20 minutes until just set – cool

Cream layer

1. Beat cream cheese and butter until smooth, add vanilla and powder sugar, beat until light and fluffy
2. Spread on brownie layer, top with 2 ounces of the candy canes

Ganache layer

1. Melt butter in a saucepan over VERY low heat. Do not boil; remove from heat as soon as it is melted.
2. Add cocoa and water – constantly whisking until smooth.
3. Gradually add powder sugar and vanilla – whisking until smooth.
4. Spread on top of cream layer and top with remaining 2 ounces of candy canes.

HINTS

• This recipe is perfect for sharing (17 x 11 cookie pan) or cut in half (9 x 9 pan)
• This recipe can be made year-round by substituting your favorite candy or even plain without the candy. If you have a favorite brownie mix box, it can be substituted, but homemade is the best!

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