French Cream Mint Brownies Food

MINT BROWNIES

Steps:

• For the brownie:
• Preheat oven to 325 degrees. Line a 13 by 9-inch baking dish with 2 sheets of aluminum foil (one going each direction) and leaving a two-inch overhang on all sides. Brush foil with melted butter (about 1/2 - 3/4 Tbsp), set aside.
• Add bittersweet chocolate chips and butter to a microwave safe bowl. Heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth. Pour mixture into a large mixing bowl and using a rubber spatula (for entire mixing process), mix in granulated sugar and salt.
• Blend in eggs one a time, mixing just until combined after each addition and adding in vanilla with last egg. Sprinkle cocoa powder into an even layer over batter and fold in just until combined.
• Add half of the flour and fold several times then add remaining flour and fold just until combined (batter will be thick). Pour and spread mixture into an even layer in prepared baking dish.
• Bake in preheated oven 20 - 23 minutes until toothpick inserted into center comes out with a few moist crumbs attached. Cool completely on a wire rack
• Mint Cream Filling:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and cream cheese until smooth and fluffy. Blend in mint extract and green food coloring if desired, then with mixer set on low speed slowly add in powdered sugar, add 1 - 2 pinches salt to taste, and mix until smooth and fluffy.
• Spread mixture over cooled brownies into an even layer. Transfer to refrigerator and chill 30 minutes.
• For the Chocolate Topping:
• To a microwave safe bowl, add semi-sweet chocolate chips and butter and heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth.
• Remove brownies from refrigerator and spread chocolate topping into an even layer over brownies. Return to refrigerator and chill 30 minutes longer, or until chocolate has set. Cut into squares and store in an airtight container.

FRENCH CREAM MINT BROWNIES

Steps:

• To make the brownies: cream the sugar and butter together in a mixing bowl.
• Add in the eggs, chocolate syrup, flour, and baking powder; stir to blend.
• Spoon/pour mixture in a greased 15x10 jelly roll pan.
• Bake at 350° for 20 minutes.
• Chill in the refrigerator while making the filling.
• To make the filling: cream the butter and powdered sugar together in a mixing bowl.
• Add in the milk, peppermint extract, and food coloring; stir to blend.
• Spread evenly over the brownie crust; refrigerate until firm.
• To make the frosting: Melt the butter and chocolate chips in a saucepan over low heat; stir constantly.
• Pour evenly over filling.
• Chill slightly; cut into squares.
• Return to refrigerator and chill until firm.

IRISH MINT BROWNIES

Steps:

• In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 13X9X2 in baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Cool on a wire rack.
• In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from heat. Refrigerate for 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.
• In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from heat and stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerated for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in refrigerator.

MINT-CREAM CHEESE BROWNIES

Steps:

• Combine first 4 ingredients in a large mixing bowl; stir well.
• Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well.
• Spread batter in an 8-inch square pan coated with cooking spray.
• Combine cream cheese and remaining ingredients in a medium bowl.
• Beat at low speed of an electric mixer until smooth.
• Spoon cream cheese mixture by tablespoonfuls over cocoa mixture.
• Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect.
• Bake at 350°F for 22 minutes.
• Let cool in pan.
• Cut into bars.

MINT CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well).
• In a large bowl, melt the unsweetened chocolate and butter together (you can do this in a double boiler or in the microwave on HIGH for 2 minutes). Set aside and let cool about 10 minutes.
• Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined.
• Add 1 cup flour and stir until flour is completely incorporated.
• In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave).
• Add softened cream cheese, 1 egg, and 2 tablespoons flour, and beat on medium speed until mixture is well-combined (it will be a little fluffy and thick).
• Spread the chocolate mixture into the greased foiled pan.
• Drop spoonfuls of the mint/cream cheese mixture evenly over the chocolate and swirl a knife around the pan several times to create a marbled effect.
• Bake for 40 minutes at 350 degrees, or until a toothpick inserted in the middle comes out with fudgy crumbs (DO NOT overbake).

CHOCOLATE MINT BROWNIES

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.

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.

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.

JUNIOR MINT BROWNIES

Steps:

• Preheat oven to 350°F.
• Coat bottom of an 8-inch square baking pan with cooking spray.
• Combine butter and mints in a 2 cup glass container; microwave at high 30 seconds or until soft.
• Stir until smooth; set aside.
• Combine flour, baking soda, and salt in a bowl, set aside.
• Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed until well blended.
• Add mint mixture and beat well.
• Add flour mixture and beat at low speed just until blended.
• Pour batter into pan and bake at 350°F for 20 minutes or until a toothpick inserted in center comes out clean.
• Cool completely.