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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies:
1 cup (2 sticks) salted butter, melted
1 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 TBS vanilla extract
1 1/2 cups flour
12 oz (ish) jar hot fudge sauce
12 Mint Ghirardelli Squares, unwrapped
Frosting:
1 stick salted butter (8 TBS)
2 TBS unsweetened cocoa powder
1/2 cup milk
3 cups powdered sugar
2 tsp mint extract
Preheat oven to 350. Spray a 9x13 pan with nonstick spray ( I prefer to line mine with foil prior to spraying -- it makes the brownies easier to remove) and set aside.
In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce (you may need to heat it just enough to spoon/pour out of jar).
Spread half of the batter in the prepared pan. Place the chocolate squares, 3 to a row, in the pan. Cover with remaining batter. Bake for about 20 minutes. Brownies will feel dense and look cakey on top -- that is normal. Let cool for about 30 minutes, then make poured fudge frosting.
Frosting:
Melt butter in a medium saucepan over medium low heat. Stir in cocoa powder and milk -- stir until mixture thickens and begins to bubble. Once it just starts to bubble, cook and stir for exactly one minute longer.
Remove from heat and stir in mint extract and powdered sugar. Whisk until smooth, then pour evenly over brownies.
Refrigerate brownies until chilled and firm. Cut and serve.
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Mint Fudge Brownies
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies:
1 cup (2 sticks) salted butter, melted
1 cup unsweetened cocoa powder
2 cups granulated sugar
4 large eggs
1 TBS vanilla extract
1 1/2 cups flour
12 oz (ish) jar hot fudge sauce
12 Mint Ghirardelli Squares, unwrapped
Frosting:
1 stick salted butter (8 TBS)
2 TBS unsweetened cocoa powder
1/2 cup milk
3 cups powdered sugar
2 tsp mint extract
Preheat oven to 350. Spray a 9x13 pan with nonstick spray ( I prefer to line mine with foil prior to spraying -- it makes the brownies easier to remove) and set aside.
In a large bowl, whisk together the cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce (you may need to heat it just enough to spoon/pour out of jar).
Spread half of the batter in the prepared pan. Place the chocolate squares, 3 to a row, in the pan. Cover with remaining batter. Bake for about 20 minutes. Brownies will feel dense and look cakey on top -- that is normal. Let cool for about 30 minutes, then make poured fudge frosting.
Frosting:
Melt butter in a medium saucepan over medium low heat. Stir in cocoa powder and milk -- stir until mixture thickens and begins to bubble. Once it just starts to bubble, cook and stir for exactly one minute longer.
Remove from heat and stir in mint extract and powdered sugar. Whisk until smooth, then pour evenly over brownies.
Refrigerate brownies until chilled and firm. Cut and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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