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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownie Layer:
1/2 cup unsalted butter, cut into pieces
4 oz unsweetened chocolate, coarsely chopped
1 1/4 cups sugar
1 tsp vanilla extract
2 large eggs
1/2 cup flour
1/4 tsp salt
Mint Layer:
2 tbsp unsalted butter, at room temperature
1 cup confectioners sugar, sifted
1-1 1/2 tbsp heavy cream
1/2 tsp pure peppermint extract or 1-2 tbsp creme de menthe
green food coloring (optional)
Chocolate Glaze:
3 oz semisweet chocolate, chopped
1 tbsp unsalted butter
Preheat oven to 325 and place the rack in the center of the oven. Have ready a 9 inch square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
Brownies: In a stainless steel (heatproof) 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, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. 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.
Mint Layer: In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
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 or until the chocolate glaze starts to dull.
To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
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CHOCOLATE MINT BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownie Layer:
1/2 cup unsalted butter, cut into pieces
4 oz unsweetened chocolate, coarsely chopped
1 1/4 cups sugar
1 tsp vanilla extract
2 large eggs
1/2 cup flour
1/4 tsp salt
Mint Layer:
2 tbsp unsalted butter, at room temperature
1 cup confectioners sugar, sifted
1-1 1/2 tbsp heavy cream
1/2 tsp pure peppermint extract or 1-2 tbsp creme de menthe
green food coloring (optional)
Chocolate Glaze:
3 oz semisweet chocolate, chopped
1 tbsp unsalted butter
Preheat oven to 325 and place the rack in the center of the oven. Have ready a 9 inch square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.
Brownies: In a stainless steel (heatproof) 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, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. 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.
Mint Layer: In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
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 or until the chocolate glaze starts to dull.
To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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