Christmas Kisses (Meringue Topped Brownies)
Author: 
 
Makes 48 kisses. Ultra fine sugar is recommended for the meringue, but regular sugar can be used. It just may need a little more beating to dissolve properly.
Ingredients
  • BROWNIE LAYER
  • ½ cup butter, melted
  • 2 tablespoons cooking oil
  • 1½ cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ⅔ cup unsweetened cocoa powder (I used half regular, half special dark)
  • ¼ cup grated or very finely chopped dark chocolate
  • ¾ cup flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • Candy for filling - 48 each peppermint puffs or chocolate kisses)
  • MERINGUE:
  • 4 egg whites (at room temperature)
  • ½ teaspoon cream of tartar
  • ¾ cup ultrafine sugar (Baker's Sugar)
  • ¼ - ½ teaspoon peppermint extract
  • red food coloring (optional)
  • White chocolate melts, crushed candy cane, grated chocolate for decorating if desired
Instructions
  1. Heat oven to 250 F. Place 48 paper liners in mini muffin pans.
  2. BROWNIES:
  3. In a large bowl, stir together the melted butter, cooking oil, and sugar.
  4. In a small bowl, whisk together the eggs and vanilla until frothy, then add to large bowl and stir to combine.
  5. Add cocoa powder, grated chocolate, flour, baking soda, baking powder, and salt. Stir just until combined. A few wisps of flour showing is just fine.
  6. Using a pastry bag with large tube tip (or you can use a spoon) divide the brownie mixture between the 48 cavities - approximately 2 level teaspoons each.
  7. Add a piece of candy to each cup, pressing down firmly. If using a chocolate kiss, place it point down. Set aside.
  8. MERINGUE:
  9. In a squeaky clean bowl, beat egg whites until thick and foamy, then sprinkle in the cream of tartar and continue to beat until soft peaks form.
  10. Trickle in the superfinen sugar, a tablespoon or two at a time, beating well before adding more. Take your time to ensure the sugar dissolves completely.
  11. Once all sugar has been added, beat until mixture is at stiff peak stage and holds its shape. Depending on many factors (weather, size of eggs, etc.) this can take 5 or 6 minutes.
  12. Add peppermint extract and beat until combined.
  13. For striped meringues, use red paste food coloring to paint stripes up the inside of a large pastry bag fitted with a large open star tip. (It's easiest to do this in two steps, folding down the top of the bag and painting from the tip up, then unfolding the bag and continuing the stripes.)
  14. Pipe in a circular motion upwards. Leave a little edge of brownie showing to make them easier to handle. (Use up extra meringue mixture by piping on a baking sheet covered with parchment.)
  15. Place pans in the oven (including extra meringues) and let them cook for 30 minutes, then WITHOUT OPENING THE OVEN DOOR, turn oven off and leave the kisses in there overnight.
  16. If desired, dip the tip of each in melted white chocolate and sprinkle on crushed candy cane, grated chocolate, or chocolate jimmies.
  17. Store in airtight container.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=7887