Thursday, July 26, 2012

Mint Chocolate Brownies

I love mint and chocolate so there was no stopping me when I saw this recipe. The brownie is rich and chocolatey, the mint is light and creamy, and the glaze on top adds a little crunch. Definitely a brownie you might not share!

Mint Chocolate Brownies
Recipe Source:

for the Brownie
1/2 cup Unsalted Butter, cut into pieces
4 oz Unsweetened Chocolate, coarsely chopped
1 1/4 cups Granulated Sugar
1 teaspoon Pure Vanilla Extract
2 large Eggs
1/2 cup All-Purpose Flour
1/4 teaspoon Salt
for the Mint Layer
2 Tablespoons Unsalted Butter, at room temperature
1 cup Powdered Sugar, sifted
1 1/2 Tablespoons Heavy Cream
1/2 teaspoon Pure Peppermint Extract
Green Food Coloring
for the Chocolate Glaze
3 oz Semisweet Chocolate, chopped
1 Tablespoon Unsalted Butter

Preheat oven to 325 degrees. Prepare a 9x9 inch baking dish by lining it with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
for the Brownie 
In a stainless steel bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, using a wooden spoon beat well after each addition. Stir in the flour and salt and beat until the batter is smooth and glossy and comes away from the sides of the pan, about 1 minute. Pour the brownie batter evenly into the prepared pan.

Bake about 25 minutes or until the brownies start to pull away from the sides of the pan. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
for the Mint Layer
In the bowl of your electric mixer beat all the ingredients until smooth. Add a few drops of green food coloring. If the frosting is too thick, add a little extra cream. Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 10 minutes or until firm.
for the Chocolate Glaze
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes.

Remove the brownies from the pan by lifting the ends of the foil and transfer to a cutting board. Cut into squares using a sharp knife.

1 comment:

  1. MMmm chocolate and mint is just as good as choc peanut butter, a classic combo!


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