LAYERED MINT BROWNIES
Mint and chocolate are a perfect pair in this tasty treat. Brownies on the bottom and a mint-cream cheese layer on top means they're twice as nice.
Provided by My Food and Family
Categories Dairy
Time 2h25m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Microwave 4 oz. chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in 1-1/4 cups sugar. Blend in 3 eggs and vanilla. Add 1 cup flour; mix well. Spread onto bottom of 13x9-inch pan sprayed with cooking spray.
- Bake 5 min. Meanwhile, beat cream cheese, remaining sugar, eggs and flour with mixer until blended. Add extract and food coloring; mix well. Spread onto brownie. Bake 28 to 30 min. or until brownie pulls away from sides of pan. Cool completely in pan.
- Microwave remaining chocolate in small microwaveable bowl 1 min.; stir until melted. Spoon into resealable plastic bag. Cut off small piece from one bottom corner of bag; use to drizzle chocolate over brownie. Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MINT CHOCOLATE BROWNIES
Make and share this Mint Chocolate Brownies recipe from Food.com.
Provided by KelBel
Categories Bar Cookie
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201.4, Fat 14.3, SaturatedFat 8.6, Cholesterol 54.9, Sodium 126.7, Carbohydrate 20.5, Fiber 2.9, Sugar 12.7, Protein 3.7
LAYERED MINT CHOCOLATE BROWNIES
Another one adapted from Hershey's Food Service. This recipe makes a "trial size" amount. The recipe for food service actually makes 4 times this amount!
Provided by Karen..
Categories Bar Cookie
Time 1h5m
Yield 12 3 inch squares, 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan (or line with foil).
- Combine all brownie ingredients in large bowl and beat until smooth. Pour batter into prepared pan.
- Bake 25 to 30 minutes or until top springs back when lightly touched in center. Cool completely on wire rack.
- Prepare mint cream: Combine all mint cream ingredients in a large bowl and beat until smooth. Spread evenly over brownies. Cover and refrigerate.
- Prepare chocolate glaze: Melt butter and chocolate syrup in a large saucepan over very low heat. Remove from heat and stir until smooth.
- Cool slightly and then pour glaze over chilled brownies.
- Cover and refrigerate at least 1 hour before slicing and serving.
- Store leftovers covered in refrigerator.
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
LAYERED MINT CANDIES
These incredible melt-in-your-mouth candies have the perfect amount of mint nestled between layers of mild chocolate. Even when I make a double batch for everyone to enjoy, the supply never lasts long at Christmas! -Rhonda Vauble, Sac City, Iowa
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2 pounds (about 9-1/2 dozen).
Number Of Ingredients 6
Steps:
- Line a 13x9-in. pan with foil. Grease foil with butter. , Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour. , Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.
Nutrition Facts : Calories 41 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE MINT BROWNIES
Indulge in a classic bar with three delicious layers-fudgy brownies, minty filling and chocolate glaze.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
- In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
- Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 56 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Brownie, Sodium 160 mg, Sugar 46 g, TransFat 0 g
THREE-LAYER CHOCOLATE BROWNIES
I often serve these hearty, cake-like brownies with a fork for easier eating. The oatmeal crust, fudgy filling and chocolate frosting make them a hit wherever I take them.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 1-1/2 dozen.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the first six ingredients; beat on low speed until blended. Press into a greased 9-in. square baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a large saucepan over low heat, melt butter and chocolate. Remove from the heat; stir in the sugar, eggs, milk and vanilla. Combine the flour, baking soda and salt; gradually stir into the chocolate mixture until smooth. Pour over crust. , Bake for 35-40 minutes or until the top springs back when lightly touched. Cool on wire rack. , In a small bowl, combine the frosting ingredients; beat until smooth. Frost cooled brownies.
Nutrition Facts : Calories 246 calories, Fat 12g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 209mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
LAYERED CHOCOLATE MINT BROWNIES (CREME DE MINTH BARS)
These decadent rich minty brownies taste like creme de minth but are actually made with mint extract. They are fantastic and pretty darn easy. But a word of advice, don't make these unless you have somewhere to bring them because they are dangerous! If mint isn't your thing, you could easily vary the flavor of extract and the food coloring. Prep time does not include cooling time.
Provided by HocoRuco
Categories Bar Cookie
Time 50m
Yield 36 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray a 9x13 inch pan with non-stick spray (I think the kind with flour works best).
- In a medium bowl, melt chocolate and butter. Add sugar and beat by hand until well blended.
- Add eggs, flour, vanilla and salt. Blend well.
- Pour batter into pan and bake for 20 minutes.
- Allow to cool, then move pan to freezer.
- In a medium bowl, combine powdered sugar, 4 1/2 tablespoons butter, peppermint extract, evaporated milk and food coloring.
- In a separate bowl or saucepan, melt the 6 ounces of chocolate chips.
- Remove brownies from freezer. Spread mint filling over frozen brownies evenly.
- Immediately pour chocolate over filling. Tip pan to coat evenly. Let set 15 minutes.
- Cut into small squares.
- Store bars in refrigerator or freezer until ready to eat.
Nutrition Facts : Calories 248.7, Fat 16.3, SaturatedFat 10, Cholesterol 38.3, Sodium 103.2, Carbohydrate 28.8, Fiber 2.8, Sugar 21.2, Protein 3.3
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
MAKEOVER MINT LAYER BROWNIES
This slimmed-down recipe, with just half the fat and cholesterol of the original recipe, is still divinely decadent and makes a great meal finale! Marinda Smith - Queen Creek, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, then egg whites, beating well after each addition. Beat in the applesauce, chocolate and vanilla (mixture will appear curdled)., Combine the flour, cocoa and salt; stir into butter mixture just until blended. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For mint layer, in a small bowl, beat butter until fluffy. Add the confectioners' sugar, extract and food coloring if desired; beat until smooth. Spread over cooled brownies. Refrigerate until firm., For icing, in a microwave, melt chocolate chips and butter; stir until smooth. Gently pour over the top. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
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.
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
LAYERED BROWNIES
These brownies do take some time to make but they are worth it! Chilling time is not included in the prep or cook time.
Provided by Lvs2Cook
Categories Dessert
Time 53m
Yield 48 one-inch squares
Number Of Ingredients 12
Steps:
- Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a lightly greased, aluminum foil-lined 13- x 9-inch pan.
- Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.
- Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes; cut into 1-inch squares.
- Vanilla Cream Topping: Stir together butter, sugar, half-and-half, and vanilla until smooth.
- Brownie Glaze: Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
Nutrition Facts : Calories 201.9, Fat 12.8, SaturatedFat 7, Cholesterol 41, Sodium 68.6, Carbohydrate 22.4, Fiber 0.8, Sugar 19.1, Protein 1.5
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LAYERED MINT CHOCOLATE BROWNIES - BLUE BOWL
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Reviews 2Category DessertCuisine Dessert
- Prep: Spray a 9x9 pan with nonstick spray and line with parchment paper. Preheat your oven to 325 degrees F.
- Make the Brownies: Melt the chopped bittersweet chocolate and butter together in a microwave safe bowl, microwaving in 30 second intervals and stirring between each, until the chocolate is completely melted. Whisk in the sugar. Add the eggs and vanilla and whisk. Add the flour and salt, and stir until everything is combined. Stir in the water last. Spread batter into your prepared pan.
- Bake: Bake for 48 to 50 minutes. A toothpick inserted into the center will pull out some thick moist crumbs, and will come out clean around the edges. Let brownies cool completely before frosting. Make-ahead tip: Brownies can be made a day ahead, cooled at room temperature, then covered and kept at room temp or in the fridge overnight. Then, frost and top them the next day.
- Make the Mint Buttercream: Mix softened butter and cream cheese together in a medium bowl until creamed. Add the powdered sugar and heavy cream and mix until well combined. Mix in the peppermint extract, and add a few drops more if you want a stronger mint flavor. Mix in the green food coloring last, adding more until desired color is reached. Spread this frosting over the cooled brownies, and let chill in the fridge for 30 minutes. Tip: I prefer using gel food coloring - it gives a stronger color with just a few drops! You can also omit the food coloring if you prefer.
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