Chocolate Mint Brownies
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- ½ cup unsalted butter, cut into pieces
- 4 oz unsweetened chocolate, chopped
- ¼ c Andes creme de menth baking chips
- 1¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- ½ tsp mint extract
- 2 large eggs, room temperature
- ½ cup all-purpose flour
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 Tbs water
- ½ tsp mint extract
- 4 drops green food coloring
- 1 cup heavy whipping cream
- 1 cup (8 ounces) bittersweet chocolate, chopped
- Preheat oven to 325° and line an 8x8" baking dish with foil; set aside.
- Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
- Stir in the extracts and sugar. Add the eggs, one at a time, making sure they are well incorporated.
- Mix in flour and salt. Beat with a wooden spoon until nice and smooth (about 50-60 strokes).
- Pour brownie batter into the prepared pan and bake for about 25 minutes. Place on a wire rack to cool completely.
- Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until smooth.
- Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.
- Place the chips in a medium bowl.
- In a small saucepan (or microwave), bring the whipping cream just to a simmer. Do not let it boil over!
- Pour the whipping cream over the chocolate and whisk until nice and smooth.
- Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.
- Wait 10 minutes for the ganache to set up a bit and then sprinkle on chopped Andes Mints (I used chocolate and mint chips).
- Place the finished brownies in the refrigerator for at least another 30 minutes before slicing and serving.
Recipe by Clever Housewife at https://cleverhousewife.com/2013/01/chocolate-mint-brownies/
3.1.09