Saturday, January 28, 2012

Mint Brownies

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Mint is one of those flavors that goes perfect with chocolate. It. Just. Does. I made these Mint Brownies for a friend who wanted to order treats for my 9-year-old's fundraiser for a local animal rescue (The Utah Animal Adoption Center), but didn't want the cupcakes or jumbo cookies we were selling. Guess she thought she could sweet-talk me into something special. She was right, or course, since she's one of my besties ;)

She ordered 12 brownies, so I adjusted my Fudgy Brownie recipe to work in a 9x13 pan and loaded them up with mint frosting. She was a very happy customer.

I used gel food coloring for the frosting; don't use liquid food coloring if you can help it, because it can change the consistency of the frosting. If you can't find gel (though more and more cake aisles are now stocking it) use paste food coloring. One drop of the gel made the frosting a gorgeous light green.

All packed up and ready to be delivered.
Mint Brownies
printable recipe

For the brownies:
1/2 cup butter, cut into 4 pieces
1 1/2 cups semi-sweet chocolate chips
1 cup sugar
1 teaspoon vanilla
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon table salt
3 tablespoons unsweetened cocoa powder
3/4 cup all-purpose flour

1. Heat your oven to 325. Line a 9x13-inch baking pan with parchment paper so that two sides extend up and over the edge. Spray the 2 exposed sides with non-stick spray.

2. Combine the baking powder, salt, cocoa, and flour in a medium bowl; stir to combine well and set aside.

3. Combine the butter and chocolate chips in a medium microwave-safe bowl (I used glass). Heat on high for 1 minute and stir. Heat for an additional 30 seconds if necessary, and stir until melted. Add the sugar and mix well. Add the vanilla and eggs, one at a time, mixing well after each addition.

4. Add the dry ingredients to the chocolate mixture and stir until completely combined. Pour the batter into the prepared pan and spread evenly. Bake for 26-28 minutes or until the top is flat and a toothpick inserted in the middle comes out almost clean (I baked mine for 26 minutes). Cool completely before frosting.

5. Spread the mint frosting evenly over the brownies. Using the parchment paper, lift the brownie slab out of the pan and onto a cutting board. Use a plastic knife (I know, weird. You can read about the plastic knife HERE.) or other sharp knife of your choice to cut the brownies into bars or squares.

For the mint frosting:
1/2 cup butter, room temperature
1/2 teaspoon vanilla
2 teaspoons mint or peppermint extract
1 pound powdered sugar, sifted if from a box
3 tablespoons cream or milk, divided
leaf green gel food coloring

In the bowl of a stand mixer, cream the butter on medium for 30 seconds. Add the vanilla and mint extracts and mix well. Add the powdered sugar and mix on low until the sugar is mixed in (it will look dry and crumbly). Scrape down the sides of the bowl. Add 2 tablespoons of the cream and mix well on medium. Scrape the sides of the bowl. Add the remaining tablespoon of cream, 1 teaspoon at a time, until the frosting is creamy and spreadable. Add 1 drop of the food coloring and mix well.

1 comment:

  1. I so love the combination of chocolate and mint that your brownies are a natural for my table. I really like this recipe and will try it as soon as I can. I hope you ave a great day. Blessings...Mary


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