Wednesday, March 16, 2011

Double Chocolate Mint Brownies

This is a tried and true basic brownie recipe with a mint and chocolate layer added...perfect for St. Patrick's Day or just because.

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup cocoa
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 cup chopped nuts
Mint Layer
  • 2 tablespoons butter
  • 1 cup icing sugar (confectioner's sugar)
  • 1-2 tablespoons cream
  • 1/2 teaspoon pure peppermint extract
  • a drop or two of green food colouring (optional)
Chocolate Glaze
  • 3 oz. semi-sweet or milk chocolate pieces
  • 1 tablespoon butter
  1. Pre-heat oven to 350°F.
  2. Melt butter in large saucepan on stove top.  
  3. Remove from heat and add sugar, cocoa, and vanilla.
  4. Beat in eggs, one at a time.
  5. Add flour and baking powder, and stir until batter is smooth.
  6. Stir in nuts.
  7. Spread evenly in a 9-inch square greased pan.
  8. Bake for 20-25 minutes or until toothpick inserted in center comes out 'almost clean'.  (Do not over bake for a moist brownie.)
  9. Remove from oven and cool completely.
  10. For mint layer, ombine softened butter, icing sugar, milk and peppermint extract and beat until smooth.  Add a little more cream if frosting is too thick. (Add green food colouring, if desired).   Spread frosting over cooled brownie base and chill.
  11. To make chocolate glaze, melt chocolate and butter in glass bowl in the microwave.  Stir until smooth.  Spread evenly over mint layer and chill for 30 minutes before slicing.