This recipe actually derived from an accident. I was attempting to make a chocolate peppermint cake, and added way too much chocolate. At the time, I should have realized melting chocolate and adding it to a cake would make brownies, but I was busy, and in all honesty, I still have much to learn! So, what follows is my happy accident that I found absolutely decadent and delicious.
This recipe proves that even if you have some experience and knowledge, we still can make mistakes. Sometimes those mistakes are actually better than what you were intending in the first place. What I have come to love about this recipe is that it is fairly easy, and not much longer to put together than a box mix; however, the flavor is so much better.
You will need:
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 16 oz semisweet chocolate, chopped
- 2 cups sugar
- 1 1/2 tsp vanilla extract
- 4 large eggs
- 1 cup low-fat buttermilk
- 1/2 tsp peppermint extract
- Preheat oven to 350 degrees. Butter and flour a 9×13 pan. Whisk together flour, salt, and baking powder.
- Use a double boiler (or the bowl/saucepan method) and warm butter and chocolate until completely melted. Stir to combine.
- Whisk sugar, peppermint and vanilla until combined with butter/chocolate mixture. Whisk in eggs and buttermilk until combined. Fold in flour mixture.
- Pour cake batter into bans and bake for 45 minutes to an hour, until a toothpick comes out clean. Cool for an hour on wire racks before topping with whipped cream.