Spice up your fudge brownies with a fresh taste of peppermint. These brownies are deliciously tough and just melt in your mouth. Since you can’t get enough chocolate, I have topped them with a soft chocolate ganache and crushed polka pig. Really good brownies that spike up a dark winter day.
These brownies taste just like the Marianne candy. The recipe is baked in a rectangular shape measuring 30 × 20 cm which gives 12 generous pieces.
Ingredients (fudge brownies):
250 g butter
250 g dark chocolate (at least 55% cocoa content)
3 dl powdered sugar
1.5 cups of cocoa
2 tablespoons vanilla sugar
1/2 teaspoon salt
3 dl wheat flour
1 teaspoon baking powder
Ingredients (ganache with polar cabbage):
150 g dark chocolate (at least 50% cocoa content)
1.5 dl whipped cream
2-3 candy cane bars
Set the oven to 175 degrees (upper and lower heat) and cover your shape with baking paper.
Chop the dark chocolate to the brownies. Melt it on medium heat with the butter in a saucepan. Stir every now and then.
Whisk together eggs and powdered sugar in a bowl with electric whisk. Add cocoa, vanilla sugar, salt, wheat flour and baking powder. Turn to a smooth batter with licking pot.
Add the chocolate butter to the bowl and gently flip over to a smooth batter with licking pot. Pour the batter into the mold and bake in the center of the oven for 30-35 minutes.
Let the brownie stand in the refrigerator for at least 3 hours before topping it with polkagris ganache.
You can easily make the ganache by roughly chopping the chocolate and placing it in a heat-resistant bowl.
Pour the whipping cream into a saucepan and heat until it is about to begin to boil. Remove the saucepan from the heat and pour it over the chocolate. Stir in a smooth chocolate batter. Allow to thicken at room temperature before topping your brownie with it.
Coarsely grate your candy canes and sprinkle it over the cake.
Make the brownies gluten-free by replacing the wheat flour with 4-5 dl gluten-free flour mix. Be sure to use chocolate without a trace of gluten.