Intense Mint Chocolate Brownies
Ingredients:
Brownies:
1 cup of butter
1 cup of butter
4 squares (1 ounce each) of unsweetened chocolate
1 1/2 cups of granulated sugar
3 eggs
1/2 teaspoon of salt
1/2 teaspoon mint extract
1/2 teaspoon of vanilla
3/4 cups of all-purpose flour
Mint Frosting
6 tablespoons of butter, softened
1/2 teaspoon of mint extract
2 to 3 drops of green food coloring
2 cups of powdered sugar
2 to 3 tablespoons of milk
Chocolate Glaze
1/3 cups of semisweet chocolate chips
2 tablespoons of butter
Directions:
Brownies:
1.) Preheat oven to 325 degrees. Grease and flour 9-inch square baking pan.
1.) Preheat oven to 325 degrees. Grease and flour 9-inch square baking pan.
2.) Melt the butter and chocolate in top of a double boiler over simmering water. Remove from heat.
3.) Beat in granulated sugar, eggs, salt, mint extract and vanilla until well blended.
4.) Stir in flour.
5.) Spread batter in prepared pan, bake for 35 minutes or until the top is firm and the edges begin to pull away from the sides of the pan.
6.) Cool completely.
Mint Frosting:
1.) Beat butter, mint extract and food coloring in a large bowl with with an electric mixer at medium speed until fluffy.
2.) Add in powdered sugar 1/2 cup at a time, beating well after each addition.
3.) Beat in milk, one tablespoon at a time until spreading consistency is reached.
4.) Spread frosting over cooled brownies.
Chocolate Glaze:
1.) Place chocolate chips and butter in a microwavable bowl.
2.) Microwave on LOW, 1 minute. Stir.
3.) Repeat until chocolate chips are melted and mixture is smooth.
4.) Drizzle glaze over frosting.
5.) Let stand for 30 minutes or until glaze is set.
Notes: When I first read this recipe, I misread it and thought that it said to use 'peppermint extract', so that's what I used. It really doesn't matter though. After googling, I found out that the mint extract would have given it a spearmint taste, while the peppermint extract gave it a candy cane flavor. Also, the first batch I made, I used the 9x9 pan, but for the second batch for KW, I used a 9x13 pan and baked for 30 minutes.
5.) Spread batter in prepared pan, bake for 35 minutes or until the top is firm and the edges begin to pull away from the sides of the pan.
6.) Cool completely.
Mint Frosting:
1.) Beat butter, mint extract and food coloring in a large bowl with with an electric mixer at medium speed until fluffy.
2.) Add in powdered sugar 1/2 cup at a time, beating well after each addition.
3.) Beat in milk, one tablespoon at a time until spreading consistency is reached.
4.) Spread frosting over cooled brownies.
Chocolate Glaze:
1.) Place chocolate chips and butter in a microwavable bowl.
2.) Microwave on LOW, 1 minute. Stir.
3.) Repeat until chocolate chips are melted and mixture is smooth.
4.) Drizzle glaze over frosting.
5.) Let stand for 30 minutes or until glaze is set.
Notes: When I first read this recipe, I misread it and thought that it said to use 'peppermint extract', so that's what I used. It really doesn't matter though. After googling, I found out that the mint extract would have given it a spearmint taste, while the peppermint extract gave it a candy cane flavor. Also, the first batch I made, I used the 9x9 pan, but for the second batch for KW, I used a 9x13 pan and baked for 30 minutes.
These brownies had a very good taste to them. The only problem I had was that my mom was impatient as hell and because of that, I frosted the brownies before they were completely cool. That's why there's a slightly runny consistency to the frosting in these pictures.
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