MINT CHOCOLATE BROWNIES
This is one of the things we made and sold at the specialty grocery/cafe' that I worked at. These brownies are rich and moist and a great treat for mint lovers. They have to be pretty good to sell for two dollars a brownie! (prep time includes refrigeration)
Provided by kleigh83
Categories Bar Cookie
Time 1h55m
Yield 25-30 brownies
Number Of Ingredients 12
Steps:
- Beat eggs until fluffy.
- Add sugar and vanilla; beat well.
- Melt the butter and chocolate and add to the mixture (mixing well).
- Add flour and stir until smooth.
- Pour into pan.
- Bake at 375*F for 25 min (if using 9x12 pan) or for 20 min (if using 15x10 pan).
- Topping: Mix 4 tablespoons butter, confectioners' sugar, mint, and cream.
- Add green food coloring.
- Frost brownies and refrigerate.
- Chill 1 hour.
- Top with remaining butter and melted chocolate chips.
- Refrigerate and cut into squares.
Nutrition Facts : Calories 288.4, Fat 16.8, SaturatedFat 10.3, Cholesterol 61, Sodium 111.6, Carbohydrate 35.3, Fiber 1.3, Sugar 29.2, Protein 2.5
MINT-CHOCOLATE BROWNIES
Get a double dose of mint! Cool mint chips flavor these brownies, and a mint-chocolate glaze generously highlights the top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup chocolate chips. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, stir all Frosting ingredients using spoon until well blended. Spread frosting over brownies.
- In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in 1/4 teaspoon hot water at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 140 mg, Sugar 32 g, TransFat 0 g
BROWNIES WITH A CHOCOLATE GLAZE AND MINT FROSTING
These brownies come from Cook's Illustrated. Best. Brownies. Ever. They take some time to make due to cooling after baking and applying the frosting but it's well-worth it. They can be made, of course, without the glaze and/or frosting and are still excellent.
Provided by Tomorrow Never Knows
Categories Bar Cookie
Time 5h
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Put oven rack in middle of oven; set to 325°F.
- Construct a foil sling: Cut one 18" length foil and fold it lengthwise so that it is 8-inches wide.
- Fit foil into length of 9x13-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
- Cut one 14-inch length foil and, if using extra-wide foil, fold it lengthwise so that it is 12" wide; fit into width of baking pan in same manner, perpendicular to first sheet.
- Spray foil-lined pan with nonstick cooking spray.
- Whisk together flour, salt, and baking powder in medium bowl; set aside.
- Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth.
- (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat an additional 30 seconds. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.
- Add eggs, one at time, whisking until thoroughly combined after each addition.
- Whisk in vanilla.
- Add about one third of flour mixture and fold with rubber spatula until almost fully incorporated; repeat with half of remaining flour, then all of remaining flour, folding until batter is completely smooth and homogeneous.
- Transfer batter to prepared baking pan; using spatula, spread batter into corners of pan and smooth surface.
- Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes.
- Cool on wire rack to room temperature, about 2 hours.
- For the frosting: In standing mixer fitted with flat beater, beat butter and confectioners' sugar at low speed until just incorporated, then increase speed to medium and beat until smooth and fluffy, about 1 1/2 minutes.
- Add 1 tablespoon milk and mint extract and continue to beat until combined, about 30 seconds, adding up to 1 additional tablespoon milk if necessary to achieve soft, spreadable consistency.
- Using offset spatula, spread mint frosting evenly onto cooled brownies, cover with foil, and refrigerate until firm, about 1 hour.
- For the glaze: Melt chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water, stirring occasionally, until smooth; set aside to cool slightly, about 10 minutes.
- Pour chocolate glaze on frosted brownies; using offset spatula, spread glaze into even layer.
- Cover with foil and refrigerate until firm, about 1 hour; remove brownies from pan by lifting foil overhang; cut into 2-inch squares and serve.
- (Store leftovers in airtight container in refrigerator).
Nutrition Facts : Calories 289.4, Fat 16.1, SaturatedFat 9.9, Cholesterol 65.9, Sodium 75.3, Carbohydrate 36.6, Fiber 1.3, Sugar 28.8, Protein 2.7
MINTY BROWNIES
"I change the frosting depending on the occasion. For the holidays, I top them with minty buttercream."
Provided by Nancy Fuller
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
- Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
- Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
- Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
- Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars.
CHOCOLATE-GLAZED BROWNIES
These moist and fudgy squares are bursting with such rich chocolate flavor, you'd never know they're low in fat. They're ideal for taking to bake sales and family gatherings. For holidays, I like to dress them up with colorful candy sprinkles. -Deb Anderson, Joplin, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in vanilla and egg whites, one at a time. In a small bowl, whisk together flour, cocoa, baking powder and salt; gradually add to creamed mixture. Spread into an 8-in. square baking pan coated with cooking spray., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack., Mix glaze ingredients; spread over brownies. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 124mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MINT DESSERT BROWNIES
It's a brownie covered in mint cream topped with chocolate, mmmmmm!
Provided by Kim Getchell
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 2h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
- In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
- In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 39.5 g, Cholesterol 59 mg, Fat 13.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 8.3 g, Sodium 101.1 mg, Sugar 31.3 g
GLAZED MINT BROWNIES
"I love taking these rich minty bars to a ladies luncheon," comments Diana Conner of Wichita, Kansas. "The women always think I've worked so hard to make these layered brownies when they're so easy!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 brownies.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, microwave butter and chocolate on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in vanilla and eggs, one at a time. Stir in flour. , Pour into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool in pan on a wire rack., Beat filling ingredients until blended; spread over brownies. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until set.
Nutrition Facts :
MINT CHOCOLATE BROWNIES
Our famous Christmas dessert for the holidays! You can add crushed candy cane on the top layer, or add chopped walnuts to the bottom brownie layer. These mint brownies look nice on a tray of desserts, also. Store in the refrigerator for up to 1 week.
Provided by macaroni
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h50m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
- While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
- Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 39.4 g, Cholesterol 60.6 mg, Fat 19.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 103.7 mg, Sugar 31.7 g
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