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Category: Bars
Prep Time: Cook Time: Total Time:
2 ounces dark chocolate
1/2 cup butter
2 large eggs
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup mini chocolate chips (optional)
Preheat oven to 350. Line a 9-inch square cake pan with aluminum foil and lightly grease. Melt chocolate and butter together in a small bowl in the microwave, stirring after every 30-second interval until smooth. Set aside to cool.
In a large bowl, beat eggs with sugar, salt and vanilla extract until smooth. Beat in chocolate mixture, then stir in the flour at low speed. Mix in chocolate chips, then pour batter into prepared pan.
Bake for 28 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.
Mint Icing
2 tbsp butter
1 cup confectioners sugar
1 tbsp milk or cream
1/2 tsp peppermint extract
Mix all ingredients in a small bowl until smooth. Spread evenly on cooled chocolate base, then refrigerate for exactly 5 minutes while you make the chocolate glaze.
Bitter Chocolate Glaze
1 ounce unsweetened chocolate
1 tbsp butter
Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Immediately pour the hot glaze (it should be fairly fluid) over the chilled chocolate/mint base. Tilt the pan around to coat the mint layer as much as possible, or drizzle over evenly. Some white will show through; this is ok.
Refrigerate for at least 30 minutes before removing foil and chocolate bars from pan and cutting into 24 thin bars with a sharp knife. Sticks can be served at room temperature, but are best when chilled or frozen.
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CHOCOLATE MINT STICKS
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Category: Bars
Prep Time: Cook Time: Total Time:
2 ounces dark chocolate
1/2 cup butter
2 large eggs
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup all purpose flour
1/2 cup mini chocolate chips (optional)
Preheat oven to 350. Line a 9-inch square cake pan with aluminum foil and lightly grease. Melt chocolate and butter together in a small bowl in the microwave, stirring after every 30-second interval until smooth. Set aside to cool.
In a large bowl, beat eggs with sugar, salt and vanilla extract until smooth. Beat in chocolate mixture, then stir in the flour at low speed. Mix in chocolate chips, then pour batter into prepared pan.
Bake for 28 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.
Mint Icing
2 tbsp butter
1 cup confectioners sugar
1 tbsp milk or cream
1/2 tsp peppermint extract
Mix all ingredients in a small bowl until smooth. Spread evenly on cooled chocolate base, then refrigerate for exactly 5 minutes while you make the chocolate glaze.
Bitter Chocolate Glaze
1 ounce unsweetened chocolate
1 tbsp butter
Melt together chocolate and butter in a small bowl, in the microwave, stirring after every 30-second interval until smooth. Immediately pour the hot glaze (it should be fairly fluid) over the chilled chocolate/mint base. Tilt the pan around to coat the mint layer as much as possible, or drizzle over evenly. Some white will show through; this is ok.
Refrigerate for at least 30 minutes before removing foil and chocolate bars from pan and cutting into 24 thin bars with a sharp knife. Sticks can be served at room temperature, but are best when chilled or frozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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