Naughty & Nice Mint Mousse Brownies

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 3 drops Food coloring, green
  • 1 9/16 cups Granulated sugar
  • 2/3 cup Hershey's special dark cocoa powder
  • 1 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 Pinch Salt
  • 1 1/2 tsp Vanilla extract
  • 4 oz White chocolate

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Snacks

  • 1 Candy cane pieces and crushed oreo cookies

• Drinks

  • 1 tsp Espresso

• Dairy

  • 1 cup Heavy cream

• Desserts

  • 1/2 tsp Gelatin, Unflavored

• Liquids

  • 1 tbsp Water

Found on thecrumbycupcake.com

Description

Ingredients

• ¾ cup all-purpose flour
• ⅔ cup Hersheys Special Dark cocoa powder
• 1 teaspoon espresso powder (optional)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 large eggs, room temperature
• 1½ cups granulated sugar
• ¾ cup vegetable oil
• 1½ teaspoons vanilla extract
• ½ teaspoon unflavored gelatin
• 1 Tablespoon cold water
• 4 ounces white chocolate, finely chopped
• 1 cup heavy cream, divided
• 1½ teaspoons peppermint extract
• 3-4 drops green food coloring
• Pinch of salt
• 1 Tablespoon granulated sugar
• Crushed candy cane pieces and crushed Oreo cookies, for garnish

Directions

• Preheat oven to 350 degrees F. Spray an 8x8-inch baking dish with nonstick cooking spray, then line with parchment paper, leaving some overhang on opposite sides to act as handles. Spray parchment lightly with cooking spray and set aside.
• In a medium bowl, whisk together flour, cocoa, espresso powder, baking powder, and salt. Set aside.
• In a large bowl, with an electric hand mixer (or stand mixer fitted with a whip), beat together eggs and sugar for 4 minutes. Add in oil and vanilla and mix until well blended.
• On low speed, gradually add in dry ingredients until combined.
• Pour batter evenly into baking pan. Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean and edges of brownie have slightly pulled away from the sides.
• Allow brownies to cool completely before continuing.
• In a small bowl, dissolve gelatin into cold water and let sit for 5 minutes.
• Place white chocolate in a medium bowl. Set aside.
• Warm ⅓ cup of heavy cream in a small saucepan until steaming. Whisk in softened gelatin, peppermint extract, food coloring, and salt until dissolved.
• Pour warmed cream over white chocolate and let sit for 30 seconds; gently whisk until smooth.
• Place ⅔ cup heavy cream and sugar in a large cold bowl, and whip on medium-high speed until soft peaks form.
• With a rubber spatula, fold half of the whipped cream into the chocolate mixture. When lightened, fold in the remaining cream until color is uniform.
• Working quickly, spread mousse on top of the cooled brownies, smoothing it into a thick, even layer.
• Cover with plastic wrap and refrigerate until set, 2 hours - overnight.
• Top the finished brownies with crushed Oreo cookies and candy candy pieces if desired and serve!