These brownies might possibly be one of my favorite desserts we make. I've been making them since the first Christmas we were married--so I kind of think about that when I make them. I had looked online for Grasshopper or Mint Brownies so I could take them to a Christmas party. I thought they would look festive. But I totally make these year round. I hope you have what you need to make them. They are a great holiday (or anytime!) dessert or would even be great in a fun package as a gift! Don't they just look like a giant Andes mint?
Mint Brownies
1/2 cup butter or margarine
2 oz unsweetened chocolate (or 6 Tbs cocoa +2 Tbs oil)
2 eggs
1 cup sugar
1/2 cup flour
1/2 tsp mint extract
1/2 tsp vanilla
1 pinch of salt
Melt butter and chocolate together (or just butter if using cocoa). Combine with remaining ingredients. Bake in a greased and floured 8x8 pan (or equivalent) at 350F (180C) for 25 minutes or until done. Let cool.
Layer 1:
1 cup powdered sugar
1/4 cup butter or margarine, softened
1 Tbs milk
1/4 tsp mint extract
green food coloring, opt
While brownies are cooling, beat all the ingredients for layer 1 together until creamy. Spread on slightly warm brownies. Chill 1 hour.
Layer 2:
4 oz semisweet chocolate (chips, chopped up candy bars, whatever)
2 Tbs butter
Melt together in microwave (or over low heat) for 45 seconds. Stir well. Heat for 10-15 seconds at a time and stir. You can easily stir out lumps rather than overheat the chocolate. Pour over icing layer and spread evenly. Chill again for about 30 minutes to 1 hour. Take pan out of fridge and cut into squares before top chocolate layer is TOO hard. This will make it where the chocolate doesn't crack as you try to cut it. Go ahead and place in airtight container to store. Allow to finish chilling in fridge--they are so good cold!
Notes: I actually have only ever used unsweetened chocolate squares for this recipe once. I nearly ALWAYS use the standard substitute of 3 Tbs cocoa + 1 Tbs oil = 1 oz unsweetened chocolate. This recipe doubles very easily to fit a 9x13 pan if you are needing a lot!
Variation: Consider making your icing layer white or red and sprinkling the top with crushed candy canes!
1/2 cup butter or margarine
2 oz unsweetened chocolate (or 6 Tbs cocoa +2 Tbs oil)
2 eggs
1 cup sugar
1/2 cup flour
1/2 tsp mint extract
1/2 tsp vanilla
1 pinch of salt
Melt butter and chocolate together (or just butter if using cocoa). Combine with remaining ingredients. Bake in a greased and floured 8x8 pan (or equivalent) at 350F (180C) for 25 minutes or until done. Let cool.
Layer 1:
1 cup powdered sugar
1/4 cup butter or margarine, softened
1 Tbs milk
1/4 tsp mint extract
green food coloring, opt
While brownies are cooling, beat all the ingredients for layer 1 together until creamy. Spread on slightly warm brownies. Chill 1 hour.
Layer 2:
4 oz semisweet chocolate (chips, chopped up candy bars, whatever)
2 Tbs butter
Melt together in microwave (or over low heat) for 45 seconds. Stir well. Heat for 10-15 seconds at a time and stir. You can easily stir out lumps rather than overheat the chocolate. Pour over icing layer and spread evenly. Chill again for about 30 minutes to 1 hour. Take pan out of fridge and cut into squares before top chocolate layer is TOO hard. This will make it where the chocolate doesn't crack as you try to cut it. Go ahead and place in airtight container to store. Allow to finish chilling in fridge--they are so good cold!
Notes: I actually have only ever used unsweetened chocolate squares for this recipe once. I nearly ALWAYS use the standard substitute of 3 Tbs cocoa + 1 Tbs oil = 1 oz unsweetened chocolate. This recipe doubles very easily to fit a 9x13 pan if you are needing a lot!
Variation: Consider making your icing layer white or red and sprinkling the top with crushed candy canes!
I love these! The site I got this from calls them BYU brownies b/c they are sold at a bookstore on campus.
ReplyDeleteI made these last night for a dinner with friends--they were a hit! Easy and delicious! Glad I brought some mint extract back with me!
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