Now, this recipe is the product of much research and thought. I poured through my baking cookbooks for brownie recipes, frosting tips, and icing ideas. I searched the internet for recipes that all three. I should mention that I was already in possession of a family recipe for Brownies with Mint Filling, so this was my inspiration for flavor and design. But the last time I made them I didn’t like the brownie part and was confused as to why my filling had flour in it. Unnecessary, right? So I called my editor/sister Erin, and set to figure out what the right recipes would be. I wanted to use Mom’s brownie recipe because there is no better brownie in my opinion. Her recipe produces rich, fudgey brownies that can’t be beat. Warmed up and served a la mode or eaten in its most basic form, they are always, always delicious. But, I knew that I would likely serve the brownies cold—I love chocolate and mint cold…like mint chocolate chip ice cream or frozen Thin Mint cookies—so I wanted a brownie that was just slightly cakey. Not too cakey, obviously, as I was over making and eating cake. But when my Mom’s brownies are served cold, they are SO dense. So the brownie recipe below is adapted to be just a little bit lighter: sifted flour and baking powder to lift it up a bit.
For the frosting, I found a great recipe from www.abountifulkitchen.com. I knew that it would be the perfect to top my Mom’s brownies. I decided to increase the original recipe and overloaded on the peppermint extract too. The amounts I used are included in this recipe. For the pièce de résistance, I just used what I had available. I wasn’t in the mood to open up another stick of butter, so I used the 2 tablespoons I had out. When I noticed it needed more liquid, I added some heavy cream. I just kept monitoring it and keep track of what I added until I had a gorgeous, glossy, shiny chocolate ganache. Unfortunately, the ganache didn’t stick well to the frosting after it had been refrigerated, as it kept sliding around as I tried to cut the bars in the morning. But the flavors were perfect, so I’m not sure how I would proceed next. Thoughts? I welcome a discussion about what to do to make my layers stick together.
I hope you enjoy these absolutely incredible mint brownies. I’m quite proud of them because I really felt like I took control over an idea and my recipes and made dessert that I was envisioning at the start of this endeavor. Enjoy and let me know how they turn out if you make them!
10 tablespoons butter
4 ounces unsweetened chocolate
2 cups sugar
¼ teaspoon salt
2 teaspoons vanilla extract
4 eggs, at room temperature
1 cup all-purpose flour, sifted
¼ teaspoon baking powder
6 tablespoons butter, softened
3 tablespoons heavy cream
3 cups powdered sugar
1½ tablespoons peppermint extract
½ teaspoon vanilla extract
few drops of green food coloring
2 tablespoons butter
2 tablespoons heavy cream
1½ cups semi-sweet chocolate chips
2½ teaspoons vanilla extract
Preheat oven to 350°F. Generously grease a 9 by 13-inch baking pan; set aside. Start with the brownies and in a 2-quart pan, melt butter and chocolate over medium-low heat; stir until well blended.
|Slowly melting the chocolate and butter together.|
|Mix in the eggs one at a time!|
Stir in sifted flour and baking powder. Pour into prepared pan.
|The sifted flour and baking powder take the brownie from fudgey to cakey!|
Bake 15-17 minutes or until top springs back when lightly touched. Cool completely.
|They are a perfect combination of fudgy and cakey!|
Mix together all the frosting ingredients until creamy.
|For some reason, the frosting is very blue in this picture. It wasn't in reality.|
Spread on the cooled pan of brownies. Refrigerate for 1 hour.
|Ah, there we go. Delicious green mint frosting!|
For the ganache, combine butter, heavy cream, and chocolate chips in a medium saucepan over medium heat. Heat until smooth; add vanilla and blend thoroughly.
|The ganache needs to be very smooth so it spreads easily on the mint frosting.|
Pour gently over frosting and spread until all of the frosting is covered. Refrigerate until set.
|Cover the frosting with chocolate ganache and let it set!|
|The perfect ratio of brownie to mint frosting to chocolate ganache.|
Thanks for reading! I hope you enjoyed my Mint Brownies!!