Fudge Brownies & White Chocolate Mint Whipped Cream.

Fudge Brownies & White Chocolate Mint Whipped Cream

You can have Fudge Brownies & White Chocolate Mint Whipped Cream using 16 ingredients and 20 steps. Here is how you cook it.

Ingredients of Fudge Brownies & White Chocolate Mint Whipped Cream

  1. It’s of For Mint White Chocolate Whipped Ganache Frosting.
  2. You need 8 ounces of good quality white chocolate, not chips, chopped.
  3. You need 1 1/2 cups of heavy whipping cream.
  4. It’s 1 1/2 teaspoon of vanilla extract.
  5. You need 1/8 teaspoon of salt.
  6. Prepare 3/4 teaspoon of pure pepper mint extract.
  7. You need of green food coloring if you want green frosting.
  8. It’s of For Brownies.
  9. Prepare 4 ounces of unsalted butter.
  10. Prepare 4 ounces of unsweetened chocolate, chopped.
  11. You need 4 of large eggs.
  12. It’s 2 cups of granulated sugar.
  13. You need 1/2 teaspoon of salt.
  14. It’s 1 teaspoon of vanilla extract.
  15. You need 1 cup of all purpose flour.
  16. It’s as needed of Holiday sprinkles.

Fudge Brownies & White Chocolate Mint Whipped Cream instructions

  1. Start with the frosting so it has time to chill.
  2. For Mint White Chocolate Whpped Ganache Frosting.
  3. Heat cream in the microwave until got but bot boiling, add both extracts and salt.
  4. If you want a green frosting add food color now.
  5. Pour over white chocolate in a large bowl. Stir smooth then cool to room temperature and then cover and refigerate until very cold. This can be done a day in advance.
  6. Make Brownies.
  7. Preheat the oven to 359.
  8. Spray a 9 by 13 inch baking pan with bakers spray. Line pan with foil with ends extending over sides for easy removing of baked brownies, spray foil with bakers spray.
  9. In a bowl melt butter and chopped chocolate in the microwave until smooth, cool to room temperature.
  10. In another bowl beat eggs, sugr, vanilla and salt until blended.
  11. Add cooled chocolate/butter mixture and stir in.
  12. Add flour and stir just until blended.
  13. Spread evenly into prepared pan. Bake about 25 minutes just until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely on rack.
  14. Finish Frosting.
  15. Remove cold peppermint white chocolate frosting from the refrigerator and beat just until light and fluffy.
  16. Lift brownie with the help of the foil from pan, place on a piece of parchment as the bottom will be sticky.
  17. Frost entire brownie with frosting.
  18. Decorate with sprinkles.
  19. Cut into squares. Store in refrigerator.
  20. .