This playful take on our classic brownie formula creates a peppermint-flavoured square with a festive tartan-patterned top. Disposable piping bags are easy to use and don't require tedious washing; choose ones with narrow tips for thin, elegant lines. Leave one of these delicious treats by the chimney for Santa.
- Portion size 48 servings
- Credits : Canadian Living: Holiday 2012
MethodTartan Topping: In bowl, beat cream cheese with icing sugar until smooth; stir in egg and peppermint extract.
Spoon one-third into pastry bag fitted with 1/8-inch (3 mm) plain tip; set aside.
Divide remaining topping between 2 small bowls; tint 1 with red food colouring and 1 with green food colouring. Spoon each into pastry bag fitted with 1/8-inch (3 mm) plain tip. Set aside.
In saucepan, melt together bittersweet chocolate, unsweetened chocolate and butter over medium-low heat, stirring occasionally; let cool for 10 minutes.
Whisk in sugar, vanilla and peppermint extract; whisk in eggs, 1 at a time. With wooden spoon, stir in flour and salt. Spread in greased or parchment paper–lined 13- x 9-inch (3 L) baking dish; smooth top.
Pipe lines of cream cheese mixture lengthwise over batter, alternating green, white and red. Pipe lines crosswise over batter, alternating green, white and red, to create tartan pattern.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 35 to 40 minutes.
Let cool in pan on rack. Cut into bars. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 3 days or freeze for up to 2 weeks.)
Nutritional facts Per serving: about
- Sodium 664 mg
- Protein 12 g
- Calories 361.0
- Total fat 24 g
- Cholesterol 171 mg
- Saturated fat 12 g
- Total carbohydrate 25 g
- Iron 26.0
- Folate 66.0
- Calcium 19.0
- Vitamin A 72.0
- Vitamin C 50.0