Saturday, March 19, 2011

Fudge Mint brownies

I H-A-D to post this as I L-O-V-E mint anything in desserts. I hope you enjoy!

Preheat oven to 325*F. Prepare a 9"x9" (or 8"x8") square baking pan by lining parchment paper across the bottom and sides of the pan, like a sling. You can use a little butter on the pan to help the paper stay in place.

Brownie Layer~
1/2 cup butter, cut into pieces
4 oz. dark chocolate (apx. 80% cocoa, or use half unsweetened and half bittersweet)
1 1/4 cups sugar
1 teaspoon vanilla
2 large eggs
3/4 cup all purpose flour
1/4 tsp salt

In a stainless steel bowl over a pan of simmering water (or double boiler), melt the butter and chocolate.
Once melted, remove from heat and stir in the sugar and vanilla. Add eggs, one at a time, beating well with a spoon. Stir in flour and salt and beat with a spoon until the batter is smooth and glossy (about 1 minute). Pour the brownie batter evenly into the prepared pan.
Bake in preheated oven for 25-30 minutes, or until brownies start to pull away from the sides and a toothpick inserted in the center comes out almost clean. Remove pan from oven and place on a wire rack to cool completely (about 1 hour).

Mint Layer~
3 Tablespoons butter, at room temperature
1 cup powdered sugar
1 Tablespoon heavy cream (or milk)
1/2 teaspoon peppermint extract (or 1/4 teaspoon creme de menthe and 1/4 teaspoon peppermint)
1 drop green food coloring (I use Americolor mint green)

In the bowl of your electric mixer, or with a hand mixer, beat all ingredients until smooth. Add 1 or two drops of green food coloring (one at a time, you don't want it too green). If the frosting is too thick, add a bit more cream (the frosting should be just thin enough to spread). Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes, or until slightly firm.

Chocolate Glaze~
3 oz. semisweet or bittersweet chocolate (apx. 70 % cocoa)
1 Tablespoon butter
Andes mints (approximately 1/2 package or 14 whole pieces, about 2.5oz) chopped

In a heatproof bowl over a pan of simmering water, melt the chocolate and butter. Spread over the mint filling, then top with chopped Andes mints. Refrigerate for about 30 minutes, or until the chocolate glaze starts to dull.

To Serve~
Remove brownies from the pan by lifting the ends of the parchment paper, and transfer to a cutting board. With a sharp knife, cut into apx. 1-1 1/2 inch squares. For best results, rinse off the knife in hot water, then wipe dry after each cut.

Brownies can be stored in the refrigerator for 2-3 days, best served at room temperature.
Makes about 25-30 small squares.

(Recipe and picture from Glorious Treats)

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