Peppermint Truffle Chocolate Brownies

This recipe is pure decadence!!  It is another Foodgawker find and as soon as I saw it I knew it had to be tried.

Peppermint Truffle Chocolate Brownies
350g chocolate, chopped and divided (I used milk chocolate)
155g unsalted butter
275g vanilla caster sugar
3 large eggs
1 1/2 tsp vanilla extract
1/4 tsp salt
135g plain flour
180ml double cream
70g crushed peppermint candy canes

Preheat the oven to 180C.  Line a 24 x 24cm baking pan with foil and leave some overhang.  Spray the foil with nonstick cooking spray.  Combine 175g of the chopped chocolate and butter in a heatproof bowl.  Set the bowl over a saucepan of gently simmering water and stir until the chocolate and butter are melted and smooth.  Cool the mixture until lukewarm, 5 to 10 mins.

Meanwhile, whisk the sugar, eggs, vanilla and salt in a large bowl to blend.  Stir in the chocolate mixture, then the flour.  Transfer the batter to the prepared pan.  Bake the brownies for 30 mins or until cooked but still with a wobble in the center.  Leave the pan to cool on a rack to cool completely.

Bring the cream to a simmer in a saucepan over a medium heat.  Remove from the heat and add the remaining 175g chocolate and let stand for 5 mins, then whisk until melted and smooth.  Pour the chocolate ganache over the brownie base in the pan and spread evenly.  Let the ganache topping cool slightly before sprinkling with the crushed peppermint candy canes.  Let stand at a cool room temp until the topping is set, about 4 hours.  using the foil as an aid, lift the brownie from the pan.  Using a large knife, cut the brownie into 25 squares, wiping the knife with a hot moist cloth after each cut.  Arrange the brownies on a platter and serve.

Makes 25
Stolen from Lets Dish!!!

In typical me style I was far too impatient to wait for the truffle ganache to set properly, hence the oozing ... I consider this to be perfectly okay though, sticky, gooey, messy chocolate brownies ... what could be wrong with that?