Saturday, March 13, 2010

Mint Chocolate Brownies for St. Patrick's Day

It's spring!!  Still a little chilly out there, and it's not very sunny out today... but I saw some flower buds beginning to push their way out of the ground yesterday on a walk.  And the birds have been singing.  It's still light out at 5:30, and tomorrow it will still be light out at 6:30!  And the number one sign of spring for me? I'm wearing my flip flops again!  Hooray for spring. 

Need to make something yummy for St. Patrick's day?  These brownies converted some mint-chocolate skeptics I know, including me!  Personally, I've always been more a fan of the toffee flavored Andes candies than the mint chocolate ones, but these brownies surprised me.  Yummy, and you feel minty fresh after you eat one!  And, hey, you can always add some green food coloring if you feel so compelled.

Mint Chocolate Brownies (Adapted from King Arthur)

For the Brownie Layer

3/4 cup butter (12 tablespoons), melted
1 1/2 cups sugar
1/2 teaspoon salt
3/4 cup Dutch-process cocoa
3 large eggs
1 teaspoon mint extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder

Preheat the oven to 350F.  Spray a 9 x 13 pan with baking spray.

Stir together the melted butter, sugar, and salt.  Mix in the cocoa powder, beating until smooth.  Add the eggs, one at a time, beating just until each egg is incorporated.  Beat in the mint extract.

In a separate bowl, whisk together the flour and baking powder.  Stir in to the batter, and then pour the batter into the prepared pan.  Use a spatula to smooth the batter.  Bake for 15-20 minutes until set (a cake tester or toothpick should come out with just a few crumbs).  Cool completely.

For the Mint Frosting Layer

3 cups confectioners' sugar
6 tablespoons melted butter
3-4 tablespoons milk
1 teaspoon mint extract
Green food coloring, if desired.

Stir together all the ingredients until smooth.  Spread evenly over the cooled brownie layer.

For the Ganache

1 cup chocolate chips
1/4 cup + 2 tablespoons heavy cream

Bring the cream to a boil and pour over the chocolate. Let sit for one minute, then stir until smooth.  Pour over the frosting layer, and smooth.   

Chill for a few hours, if possible, to make cutting the brownies easier.  Enjoy!

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  1. yum...i love the combination of mint and chocolate, and these look so rich and chewy! thanks for sharing this recipe :)

  2. These look sooo good! Great pictures!

  3. Those layers all look divine - what a treat! Irresistible.

  4. Thanks!

    Taylor, I tried leaving you a comment on the chocolate cake post, but it didn't work. There was no where to type in the answer to the word verification thingy... anyway, the cake looks great. Is it Dutch process cocoa or regular?

  5. These brownies look delicious! I love mint and chocolate together, its a superb combination

  6. Just made these but haven't tried them yet. We tried each component as we made them though and yum! I have a problem with the picture you posted and what your recipe yields... how much ganache did you put on your brownies to achieve that picture? I ask because it looks like 2 to maybe 3 times the amount as what the recipe actually yields. A little disappointed and am already considering doubling the ganache part now or if we decide to make these again. Just some food for thought from one baker to another.

    1. Hi Anne-Dora, glad you like them. I made the recipe as is for the pics. Not sure why yours is thinner. Feel free to send me a pic!