Tuesday, April 30, 2013

Triple Chocolate Mint Brownies


Luckily these brownies turned out fantastic because they almost cost me a new pair of jeans. Ok, I probably shouldn't blame the brownies for my own stupidity. Am I the only one who has ever exploded an entire stick of butter in the microwave? It's not fun, don't do it. It is a huge mess to clean up, and in the process of cleaning it up, you might spill a little a lot on your new pair of jeans. Thank goodness for dish soap. If you are ever in this unfortunate situation, don't panic...just grab your dish soap and rub some directly on the stain, then wash as usual. Phew!

Back to the brownies...if you love chocolate and mint, then you will love these. I made super fudgy brownies from scratch using my favorite recipe, but you could easily use a boxed mix too. Then I added a layer of mint frosting and finished them off with a layer of chocolate glaze and mini chocolate chips (because you really can't have too much chocolate). They are everything a mint brownie should be.

Triple Chocolate Mint Brownies
Serving size: 9x13

Brownie layer:
Ingredients for 1 batch of brownies (enough for 9x13), homemade or boxed mix

Mint layer:
2 cups confectioners' sugar
4 tbsp. unsalted butter, melted
2 tbsp. milk
1/2 - 3/4 tsp. peppermint extract (to taste)
Green food coloring

Chocolate layer:
3/4 cup semisweet or bittersweet chocolate chips (I used a mixture of both)
3 tbsp. unsalted butter, cut into cubes

1/4 cup mini chocolate chips for topping

Line a 9 x 13 baking pan with aluminum foil, making sure to leave a 1 inch overhang, and lightly spray with cooking spray. Prepare and bake the brownies according to the recipe or instructions on the box. Let them cool to room temperature in the pan.

Once the brownies are completely cool, prepare the mint layer. In a medium bowl, whisk the confectioners' sugar, melted butter, and milk together. Add the desired amount of peppermint extract (to taste) and food coloring. Spread the frosting in an even layer on top of the brownies using an offset spatula. Place in the refrigerator to set while you prepare the chocolate layer.

To prepare the chocolate layer, place the chocolate chips and butter together in a microwave safe bowl. Microwave on high 1 minute, stirring after 30 seconds, or until the chocolate has completely melted. Mix well. Allow to cool slightly, about 2 minutes. Spread in an even layer on top of the mint layer using an offset spatula. Immediately sprinkle the mini chocolate chips over the top. Cover with plastic wrap and refrigerate until ready to serve. When ready to serve, remove the brownies from the pan by pulling up on the aluminum foil. Cut into squares or triangles.

Source: adapted from Cooking Light March 2008

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