CHOCOLATE-MINT BROWNIE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Kid-Friendly Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
- For icing:
- Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
- For glaze:
- Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
- Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
- Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired
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
MINT CHOCOLATE CAKE
My husband works for a mint farmer, so I'm always looking for recipes with mint in them. I received this recipe at my bridal shower. My friend wrote "Easy and pretty" on the top corner of the recipe card - and it's so true. -Virginia Horst, Mesa, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- Prepare cake batter according to package directions, using a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, combine the frosting ingredients until smooth. Spread over cooled cake. , For topping, in a microwave, melt chocolate chips and butter; stir until smooth. Stir in extract. Spread over frosting. Refrigerate until set.
Nutrition Facts : Calories 276 calories, Fat 15g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 211mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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.
CHOCOLATE MINT BROWNIES
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
SIMPLE CHOCOLATE MINT BROWNIES (CAKE DOCTOR RECIPE)
Make and share this Simple Chocolate Mint Brownies (Cake Doctor Recipe) recipe from Food.com.
Provided by januarybride
Categories Dessert
Time 40m
Yield 16 brownies, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees and place a rack in the center of the oven.
- Lightly grease the bottom of an 8x8 inch square metal baking pan.
- Place the brownie mix, butter, eggs and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened - about 40 strokes.
- Pour batter into prepared pan and sprinkle the mint chocolate candy over the top.
- Bake for 35 minutes, or until the edges of the brownie are set and the middle is cooked yet soft to touch.
- Transfer the baking pan to a wire rack and let it cool for 20 minutes or more before cutting into squares for serving.
- STORING BROWNIES: Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days. Otherwise, freeze the brownies in the pan, covered with foil for up to 3 months; let them thaw overnight on the counter before serving.
Nutrition Facts : Calories 400.9, Fat 20.3, SaturatedFat 8.5, Cholesterol 61.6, Sodium 277.9, Carbohydrate 54.2, Fiber 0.2, Sugar 6.7, Protein 3.9
MINT-CHOCOLATE CHUNK BROWNIES
A variation on a classic dessert. These mint-chocolate brownies come out perfect every time, and people will go crazy over the subtle hint of mint, and the chunks of chocolate they'll bite into. They are a guaranteed crowd-pleaser!
Provided by Anna
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
- Combine flour, baking soda, and salt in a medium bowl.
- Combine sugar, butter, and water in a pot over medium heat; bring to a boil. Immediately remove from the heat and add 1/2 of the semisweet chocolate, vanilla extract, and mint extract. Stir until smooth and chocolate has melted. Transfer to a large bowl and allow to cool for 10 minutes.
- Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition. Gradually add flour mixture and mix until smooth. Fold in remaining chocolate. Spread batter into the prepared baking pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely before slicing.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 25.9 g, Cholesterol 33.4 mg, Fat 11.3 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 65.5 mg, Sugar 20 g
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
CHOCOLATE MINT BROWNIES
Categories Chocolate Dessert Bake Kid-Friendly Quick & Easy Mint Potluck Gourmet Small Plates
Yield Makes 32 2-by 1-inch bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
- In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.
- Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2- by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
UNLEAVENED CHOCOLATE MINT CAKE BROWNIES
Our favorite brownie recipe for the Spring Holy Days. These are incredibly rich - a little goes a looong way!! They taste just like the Ande's mints, but in brownie form.
Provided by Banriona
Categories < 30 Mins
Time 30m
Yield 58 brownies, 58 serving(s)
Number Of Ingredients 12
Steps:
- Cream sugar and butter well. Add beaten eggs, flour, cocoa and salt and mix until thoroughly combined. Bake in a greased 13x9 pan at 400F for 25 minutes.
- While brownies are baking cream together the confectioners sugar, peppermint extract, softened butter and as much food coloring as desired in a bowl and set aside. Spread on brownies after they have cooled in the pan for 15 minutes.
- When brownies are completely cool, melt together the chocolate chips and 6Tbsp butter. Spread immediately on top of mint layer of brownies. Chill until set, but soft enough to cut. If chocolate is too hard it will crack and make it difficult to cut brownies squares.
- Slice brownies into 2" x 1" squares.
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
HEALTHY (KIND OF ) CHOCOLATE MINT BROWNIES
YUMMMM!!! Made these this weekend for fun. Found it online...somewhere, when I was printing out tons of recipes for things like this last weekend. Hope you like them!
Provided by spatchcock
Categories Bar Cookie
Time 30m
Yield 16 brownies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Coat bottom of an 8 inch square baking pan with cooking spray.
- Combine butter and mints in a 2 cup glass measure; microwave at HIGH 30 seconds or until soft.
- Stir until smooth, and set aside.
- Lightly spoon flour into a dry measuring cup, and level with a knife.
- Combine flour, soda, and salt in a bowl.
- Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended.
- Add mint mixture; beat well.
- Add flour mixture; beat at low speed just until blended.
- Pour batter into prepared pan.
- Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.
- NOTE: Two large (1. 5 ounce) mints or 6 miniature chocolate-covered peppermint patties (such as York) may be substituted for 32 junior mints.
Nutrition Facts : Calories 95.9, Fat 3.5, SaturatedFat 2.1, Cholesterol 19.2, Sodium 71.6, Carbohydrate 15.4, Fiber 0.8, Sugar 8.4, Protein 1.8
MINT CHOCOLATE COOKIE DOME CAKE RECIPE BY TASTY
This Mint Chocolate Cookie Dome is quick to assemble and will have everyone talking. The cookies give crunch on the outside, the brownie serves as a soft chewy base, and the mousse inside perfectly balances mint flavor and sweetness. Serve it at a fun dinner party or even a St. Patrick's Day celebration.
Provided by Katie Aubin
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F (180˚C).
- Prepare the brownie batter according to the package instructions. Pour the batter into a greased 9-inch (22 cm) round cake pan. Bake according to the package instructions, about 30 minutes, until a knife inserted in the center comes out clean. Let cool completely.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Fold in the peppermint extract, sugar, and green food coloring with a rubber spatula until incorporated.
- In a medium bowl, pour the hot heavy cream over the white chocolate chips. Let sit for 1 minute, then stir with a rubber spatula until smooth. Fold the white chocolate mixture into the whipped cream until no streaks remain. Fold in the mini chocolate chips and crushed mint chocolate cookies.
- Line a 10-inch (25 cm) diameter bowl with the whole mint chocolate cookies. Carefully pour the whipped cream mixture over the cookies and spread evenly. Place the brownie upside down on top and lightly press into the cream.
- Cover and freeze until solid, at least 5 hours or overnight.
- Invert the bowl onto a serving plate and let the the ice cream dome to release from the bowl. Slice and serve, garnished with fresh mint.
- Enjoy!
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