My name is Melissa Howell and I specialize in custom portrait design for your home. You can visit my official photography website at http://www.blueprintsphotography.com/ to view more of my work and to contact me to set up a consultation.
Thursday, February 9, 2012
Chocolate Mint Brownies (The Best Brownies You'll Ever Eat)
Take away the mint from these brownies, and you're left with the best chocolate brownies ever. I don't think I can ever make brownies from a box again. The texture of these is perfect. They're rich, dense and moist, but hold together to make serving a breeze. Add the mint, and you have something divine. You can also make these with other flavors, such as orange (yum!) lemon, raspberry, etc. They'll always be amazing. I got this recipe from Our Best Bites.
4 one-ounce squares unsweetened baking chocolate, or 3/4 cups chocolate powder plus 4 Tbsp. oil
1 cup butter
2 cups sugar
1 tsp. vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 Tbsp. milk
2 cups powdered sugar
1/4 cup butter, softened
1 1/2 tsp. peppermint extract
Green food coloring
6 ounces (about 1 cup) semisweet or dark chocolate chips
6 Tbsp. real butter
Preheat oven to 350 degrees. Line a 9x13 inch pan with foil, making sure the foil extends over the edges. Spray lightly with non-stick cooking spray.
Chop the unsweetened chocolate and butter into chunks and place together in microwave-safe bowl. Microwave in 30-second intervals, stirring in between until just melted and smooth. Set aside to cool, stirring occasionally. (I have never done it this way. I take the easy way out and just do the next step--mixing together the butter with the eggs and sugar, etc., and then add the chocolate powder and oil).
Beat eggs, sugar and vanilla for 2 minutes. While the mixer is running, add the melted chocolate slowly. Add 1/4 of flour and the baking powder and mix. Add the remaining flower and mix until just combined. Pour batter into the prepared pan and bake for 20-30 minutes, until a knife inserted in the center comes out clean.
Cool completely on a metal rack. Combine all the frosting ingredients, starting with 1 1/2 Tbsp. of milk and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over cooled brownies and chill the brownies in the refrigerator.
While brownies are chilling, prepare the chocolate glaze. Place chocolate chips and 6 Tbsp. butter in a small pan on the stove. Melt over medium-low heat. When all melted and stirred together, remove from heat and let cool for about 15 minutes. Then carefully spread on top of the frosting layer. Return to refrigerator. When chocolate has hardened, use foil to remove the entire sheet of brownies from the pan. Cut and serve. Store leftovers in the fridge. (For a Christmas treat, use red food coloring for the frosting layer and sprinkle crushed candy canes on top).