Surprise! This is a little bonus post this week. And it’s actually kind of a cheater post because technically this recipe is already on the site. This is my favorite mint brownie that my Mom has been making since I was a little girl. It’s the brownie I turned into Peppermint Candycane Brownies on this site. Because those are holiday themed, I think they get skipped over in the index during the rest of the year, so I wanted to have a place where the plain ol’ Mint Brownie could shine! I’m slipping them in today because I think it’s a fun thing to make if you’re looking for a treat for St. Patty’s Day.
This recipe starts off with a super rich, fudgy brownie. Look at the ingredients in that picture; mostly eggs, chocolate, butter, and sugar with just a little bit of flour. That should tell you right there that this is one fudgy brownie!
You’ll start by melting the chocolate and butter together.
And after you add everything else in and bake your brownies you want to let them cool to room temp before moving on. Once they’ve cooled you can whip up your peppermint frosting.
I spike it with quite a bit of peppermint because it’s a very thin layer of frosting.
After the frosting is spread on evenly, you top it with another melted chocolate mixture
Pop them in the fridge, and once the chocolate is hardened, you can slice them up.
And how perfect are these for St. Patrick’s Day? Ya know, because they involve the color green, not because they are in any way authentically Irish like the bread I posted yesterday!
I love little containers like this. You can find them at craft supply stores. Add a few stickers and a ribbon and you’ve got a darling little treat for your lucky leprechaun!
Recipe by Our Best Bites
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk
green food coloring
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter
Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.
Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.
Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.
While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.