Chocolate Mint Brownies
Weren’t chocolate and mint meant to spend time together? And on a fudgy brownie? What a way to go!
Chocolate Mint Brownies
¾ cup butter 2 tablespoons vegetable or canola oil 1 1/3 cups granulated sugar 2 large eggs and 1 large egg yolk 1 tablespoon vanilla extract ¾ cup chocolate chips 1 cup flour ½ teaspoon baking powder ½ teaspoon salt 1/2 cup unsweetened cocoa powder
-Combine the butter, oil and 1/3 cup of the sugar in a medium saucepan, then heat over medium heat until butter is completely melted, stirring frequently. Set aside to cool.
-Combine the eggs, egg yolk, vanilla, and remaining sugar in large mixing bowl or electric mixer. Whisk until well combined, about 1 minute. Slowly pour the warm butter mixture into the egg mixture, adding it in a slow stream a bit at a time while whisking, until combined.
-In a large mixing bowl, combine the flour, baking powder, unsweetened cocoa powder and salt.
-If using an electric mixer, at this point remove the electric beater and, working by hand with a spatula or spoon, add in the dry ingredients and chocolate chips. Then slowly stir until just combined. To ensure you have a fudgy result, do not overmix. Stop stirring when you see the last bit of dry ingredients.
-Scrape the batter into an 8 ×8 inch greased or parchment papered baking pan and smooth the top. Bake for 25 - 30 minutes or just until the edges are firm and the top is shiny and beginning to crack. Remove from the oven then cool completely before frosting.
MInt Frosting:
½ cup butter, softened to room temperature 2 cups powdered sugar 2 tablespoons milk 1 teaspoon peppermint extract 1 - 2 drops liquid or gel green food coloring
-Place butter in the bowl of an electric mixer. Whip until butter is smooth then add the powdered sugar. Pour in the milk, extract and food coloring. Mix on low speed so the powdered sugar doesn’t fly all over, just until milk and butter are combined. In rease the speed and mix until very smooth and the coloring is uniform throughout.
-Frost the cooled brownies with the mint frosting creating an even layer. Chill in refrigerator until ganache is ready.
Chocolate ganache layer
8 ounces, 60%- 70% dark chocolate or semi-sweet chocolate 1 cup heavy cream 1 package Andes or similar chocolate mint candies, unwrapped then chopped roughly
-Bring the cream to a low boil over medium-high heat in a small saucepan. szRemove from heat then add the chocolate pieces. Don’t stir them in but let them sit for 15 minutes.
-Then, with a spatula, stir the chocolate/cream mixture until the chocolate chips are completely melted and mixture is smooth. Let rest and thicken for a further 30 minutes.
-Drizzle ganache over the top of the chilled frosting layer of the brownies then pull a knife through the ganache to create swirls and peaks. Garnish the top with chopped Andes mints then place in the fridge to chill for at least 1 hour before cutting.
-Remove from the fridge when ready to serve then cut into individual squares or rectangles. Serve cold or at room temperature. Makes 24 brownies.
Mix then spread the brownie batter into baking pan. Then bake until just barely done.
Mix ingredients for mint frosting, then spread evenly on top of cooled, baked brownies.
Prepare chocolate ganache, then let it cool before drizzling it on top of the frosted brownies. Swirl chocolate ganache to create twirls and peaks.
Garnish with chopped chocolate mint candies. Chill for at least an hour, then cut into bars or squares.
Spend some time with these brownies and enjoy the love match between the flavors of chocolate and mint. Just don’t spend too much time - too hard to resist!
PERSNICKETY NOTES:
**Using a plastic knife to cut the brownies, creates more even edges, without dragging the frosting and creating crumbs. In addition, be sure the brownies are chilled through before cutting, which will create more even edges when cutting.
