Monday, May 18, 2015

Upon Request: Chocolate-Mint Brownies

Sometimes people don't always think to ask for what they want—they're busy, they're tired, they forget. We all know how it is. But sometimes there's just something we really, REALLY want, and we'd really, REALLY like someone to make it for us. So when I received this request for a favorite recipe, with a reminder that I "haven't made it in years", I knew what I needed to do!

Pan of Chocolate-Mint Brownies

Chocolate-Mint Brownies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon salt
1 teaspoon baking powder
1 cup butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 Tablespoon vanilla extract

1/2 cup butter, softened
2 cups powdered sugar
2 Tablespoons whole milk
1/2 teaspoon peppermint extract
Green food coloring (optional)

1 cup semi-sweet chocolate chips
6 Tablespoons butter

Preheat oven to 350 degrees Fahrenheit. Butter a 9 x 13-inch pan and set aside.

Make the base: In a medium bowl, stir together flour, cocoa, salt and baking powder. In a large bowl, cream butter and sugar together until light and fluffy, then stir in eggs and vanilla until combined. Add flour mixture in two batches, mixing until incorporated, then scrape into prepared pan (batter will be thick). Spread out evenly to the edges, and bake 30-32 minutes, or until a toothpick comes out clean. Let cool completely, then cover and refrigerate until fully chilled—at least two hours or overnight.

Make the filling: Cream together butter, powdered sugar, milk and peppermint extract until smooth. Tint filling light green, if desired. Spread evenly over chilled brownie base. Cover and chill again for at least one hour.

Make the topping: In a small pan over low heat, gently melt chocolate chips and butter together. Let cool for about 10-15 minutes, then carefully pour and spread evenly over the filling. Let cool completely on the counter, then cover and chill again until firm. Cut into squares and enjoy!

Notes: These do take some time and planning, and it is helpful to make the brownie base one day, then do the other two layers the next. For the filling, you can use two Tablespoons Creme de Menthe in place of the milk and peppermint extract. At two Tablespoons shy of a full pound of butter, and over four cups of sugar, these are definitely decadent—start with small servings!


1 comment:

  1. Thanks for making these! A big hit as usual and better than we remember!


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