Chef Johns Chocolate Mint Brownies Food

CHOCOLATE MINT BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
• Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
• For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
• For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.
• Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan.
• Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool.
• For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies.
• For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares.

CHEF JOHN'S CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a small saucepan over medium-low heat.
• Combine sugar and cocoa powder in a large bowl; stir in melted butter until mixture is smooth.
• Stir in 1 egg, vanilla, and salt. Mix in second egg.
• Fold in flour and transfer to ungreased 8x8-inch square baking dish.
• Bake in the preheated oven for about 35 minutes.
• Remove from oven and cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
• Mix powdered sugar, milk, and mint extract in a bowl until smooth.
• Pour icing over cooled brownies. Spread evenly and allow to set, about 30 minutes.
• Slice into 16 brownies.

MINT CHOCOLATE BROWNIES

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.

CHOCOLATE MINT BROWNIES

Steps:

• Dip measuring cup into mix and level off; allow to come to room temperature.
• Heat oven to 350°F.
• Grease 9-inch square pan.
• In small saucepan over low heat,melt chocolate chips,stirring constantly.
• In a large bowl,combine mix,melted chocolate chips,nuts,vanilla and eggs at low speed just until blended.
• Spread evenly in greased pan.
• Bake at 350 F for 20-25 minutes or until set.
• Immediately arrange mints on top; return to oven an additional 5 minutes.
• Spread softened mints evenly over brownie surface.
• Cool completely;cut into bars.

CHEF JOHN'S CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a small saucepan over medium-low heat.
• Combine sugar and cocoa powder in a large bowl; stir in melted butter until mixture is smooth.
• Stir in 1 egg, vanilla, and salt. Mix in second egg.
• Fold in flour and transfer to ungreased 8x8-inch square baking dish.
• Bake in the preheated oven for about 35 minutes.
• Remove from oven and cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
• Mix powdered sugar, milk, and mint extract in a bowl until smooth.
• Pour icing over cooled brownies. Spread evenly and allow to set, about 30 minutes.
• Slice into 16 brownies.

MINT CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°.
• Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
• Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
• Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
• Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45 to 55 minutes.
• Cool completely in pan. Use foil to lift from pan; peel off foil and discard.
• Cut into 16 squares.

CHOCOLATE MINT BROWNIE COOKIES

Steps:

• Melt 3/4 cup morsels in small saucepan over lowest possible heat.
• When morsels begin to melt, remove from heat; stir Return to heat for a few seconds at a time, stirring until smooth.
• Cool to room temperature.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in melted chocolate.
• Gradually beat in flour mixture.
• Stir in remaining morsels and if desired, nuts.
• Drop dough by rounded tablespoons on to ungreased baking sheets.
• Bake in preheated 350 degrees F oven for 8 to 12 mintues or until sides are set but centers are still soft.
• Let stand for 2 minutes; remove from pans and cool completely.

CHEF JOHN'S CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a small saucepan over medium-low heat.
• Combine sugar and cocoa powder in a large bowl; stir in melted butter until mixture is smooth.
• Stir in 1 egg, vanilla, and salt. Mix in second egg.
• Fold in flour and transfer to ungreased 8x8-inch square baking dish.
• Bake in the preheated oven for about 35 minutes.
• Remove from oven and cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
• Mix powdered sugar, milk, and mint extract in a bowl until smooth.
• Pour icing over cooled brownies. Spread evenly and allow to set, about 30 minutes.
• Slice into 16 brownies.