The peppermint fluff in this recipe is what is really special. It is so light and non-greasy--perfect for brownies. You could even make up a box mix and top it with the peppermint fluff for a short cut.
3/4 c unsalted butter
6 oz bittersweet chocolate, chopped
1/4 tsp salt
3/4 c dark brown sugar
3/4 c granulated sugar
1 tsp vanilla extract
1 c sifted flour
3/4 c chopped walnuts
Cracked peppermint candies
1 recipe peppermint fluff
Heat oven to 350 degrees. Line a 9x13 pan with foil or parchment, allowing edges to hang over.
Melt butter and chocolate in microwave or a double broiler; cool slightly. In a bowl, whisk together eggs, salt, sugars and vanilla; whisk in melted chocolate. Fold in flour until just combined. Stir in walnuts.
Spread batter in an even layer in pan. Bake until toothpick inserted in the center comes out with a few crumbs, 20-22 mins (don't over bake). Cool completely in pan.
Make topping and spread over brownies; let set at room temperature, 30 mins. Lift brownies from pan using the parchment overhang. Lightly coat knife with cooking spray, then trim 1/4" off crisp edges of brownies to make clean sides. Cut brownies into squares, cleaning knife after every cut. Sprinkle candy over top.
Make this when you are ready to frost cooled brownies. In a heat-prrof bowl over a pot of simmering water, combine 1 c sugar, 4 eggwhites and a pinch of salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 mins. Remove from heat, add 1/4 tsp peppermint extract and 3-4 drops red food coloring and whip with electric mixer until mixture holds firm peaks, about 9 mins.
Makes 24 2 1/2" squares