I couldn't believe Christmas is only 2 weeks away, and I haven't even started baking a single cookies yet. Must be the old man winter that makes me feel really moody and lethargic. I have been craving for other kinds of comfort food, such as hot soup, noodle and dark chocolate instead of cookies.
Having said that there are some recipes that are so good that beckon to be made immediately. I am talking about the Peppermint Cookie and Cream Brownies on Nicole's Blog- Baking Bites, which is inspired by Trader Joe's Peppermint Jo Jo. If you are lucky to see this stuff in your local Trader Joe, grab one. Or better, 2 or 3 or 4 or forget it- make it a dozen. You can use some to make this fantastic brownies .
I couldn't stop munching the cookies ever since I bought a pack of Trader Joe's Peppermint Jo Jo last week. Just when I almost finished half of the cookies on the first day, I saw Nicole's brownie recipe on her blog. Without a second of hesitation, I got up from my seat and made the brownie.
The brownie was just as Nicole described :"Fudgy. Rich. Intense. Chocolaty. Pepperminty. Amazing." Perfect dessert to be shared with others. I packed some for the staff from my apartment building and some for OCT's colleagues.
Of course I saved a few pieces for myself too, it's perfect with my favorite Japanese Green tea!
I think I better start going through the Christmas Cookies I have bookmarked to. Stay tune for cookies recipes ahead!
Peppermint Cookie and Cream Brownies
as seen on Baking Bites
1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder (I used Dutched Processed Cocoa)
3 cups roughly chopped peppermint oreo-type cookies (approx 18)
Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.
Makes 36 brownies (or 48 bite-sized brownies).