Wednesday, August 17, 2011

Mint Brownies

I just can't help myself from making every brownie recipe I find!  I think I've got about 7-8 more brownie recipes I've yet to try as well.  It's a problem...I know.  These brownies were a super soft cake like brownie, and the mint frosting and chocolate glaze was wonderful! 

Mint Brownies
Recipe from Our Best Bites
4 (1 ounce) squares unsweetened baking chocolate
1 cup butter
4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/4 cup flour
1/2 teaspoon baking powder

Frosting:
1-2 tablespoons milk
2 cups powdered sugar
1/4 cup butter, softened
1 1/2 teaspoons peppermint extract
green food coloring

Chocolate Glaze:
1 cup semisweet or dark chocolate chips (I used semisweet)
6 tablespoons real butter

Preheat oven to 350 degrees.  Line a 9 x 13 inch pan with foil, and spray with cooking spray.  (I just used the spray in glass pan and it worked just fine!)  Chop both the unsweetened chocolate and butter into chunks and place together in a microwave-safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool, stirring occasionally.

With an electric mixer, beat eggs, sugar, and vanilla for 2 minutes.  While the egg mixture is being beaten, measure out the flour and combine with the baking powder.  While the mixer is running, slowly add the melted chocolate and beat to combine.  Turn the beater speed to low and add in flour by spoonfuls.  Mix just until combined.  Pour batter into the prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack.  When the brownies have cooled to room temperature, prepare the frosting.  Combine all the frosting ingredients, starting with 1 1/2 tablespoons of milk, and beat until light and fluffy.  Add more milk by the teaspoonful as needed.  Spread frosting evenly over the brownies and then chill the brownies in the refrigerator.

While the brownies are chilling, prepare the chocolate glaze.  Place chocolate chips and 5 tablespoons butter in a microwave safe bowl.  Microwave in 30 second intervals, stirring in between, until just melted and smooth.  Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer.  Return the pan to the fridge to cool.  When chocolate has hardened, cut into squares and serve!
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