PEPPERMINT BROWNIE SANDWICHES
Adapted via Smitten Kitchen
Serves: 20 to 30 (makes about 2 dozen sandwiches)

Ingredients
For Cookies:
♦ 3 cups all-purpose flour
♦ 1/2 tsp salt
♦ 1/2 tsp baking powder
♦ 1/2 cup (1 stick) salted butter, softened
♦ 1/2 cup (1 stick) unsalted butter, softened
♦ 1 1/2 cups sugar
♦ 2 large eggs
♦ 1 tsp vanilla extract
♦ 2/3 cup unsweetened cocoa

For Filling:
♦ 12 ounces semisweet chocolate chips
♦ 1/2 cup heavy cream
♦ 15 candy canes, finely crushed

Directions
Prepare the filling: Place chocolate chips into a heatproof bowl, and set aside. Heat the heavy cream in a small saucepan; as soon as it begins to bubble (NOT boil), remove from the heat and pour over the chocolate – allow to sit for a minute, then gently whisk starting from the center and working outwards, until fully mixed and melted; refrigerate while preparing the cookies.

Bake the cookies: Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shape, and arrange on a baking sheet lined with parchment paper – bake for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.

To assemble: spread a heaping tablespoon of ganache onto a cookie, and sprinkle with crushed peppermint candies (if ganache is too thick, heat briefly in the microwave to reach a desired consistency – it should be like frosting). Top the cookie with a second cookie – repeat until you have used up all the cookies. (NOTE: cookies will keep for a few days – store in an airtight container).

To read more about this cake and my musical pairing, click HERE.