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
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
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
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.
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
MINT BOURBON BROWNIES
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 16 brownies
Number Of Ingredients 20
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13 inch baking pan with parchment hanging over the edges by about 2 inches (to use as handles for removing the brownies later). Spray the parchment with cooking spray.
- Combine the butter and chocolate in a double boiler or bowl set over simmering water and heat, stirring occasionally, until melted.
- Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl. Whisk until smooth. Whisk in the bourbon and melted chocolate. Sift the flour and cocoa powder into the wet ingredients. Stir with a spatula until just combined. Stir in the chopped chocolate thins.
- Pour the batter into the prepared pan and smooth with a spatula. Bake on the bottom rack of the oven until the edges are set and a toothpick inserted in the center comes out with a few wet crumbs, 35 to 38 minutes. Cool completely on a rack before frosting.
- For the cream cheese frosting: Combine the cream cheese and butter in a mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and light, 1 to 2 minutes. Add the confectioners' sugar and salt and beat on low to incorporate, then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the bourbon, extract and food coloring. Beat until smooth and pale green in color, scraping down the bowl once, about 30 seconds.
- Remove the cooled brownies from the pan and peel off the parchment. Spread the frosting on the brownies in an even layer. Top with the chopped chocolate thins. Cut into squares to serve.
MINT-CHOCOLATE BROWNIES
The unbeatable combination of chocolate and mint guarantees a grand finale for holiday parties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter and line an 8-inch square baking pan with parchment paper, leaving an overhang on all sides; butter parchment. 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, 35 to 40 minutes.
- Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).
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
MINT BROWNIES
Categories Mixer Chocolate Dairy Egg Dessert Bake Picnic Super Bowl Kid-Friendly Mint Pecan Chill Bon Appétit Small Plates
Yield Makes 20 small brownies
Number Of Ingredients 16
Steps:
- Make brownies:
- Preheat oven to 350°F. Lightly butter 8x8x2-inch metal baking pan. Stir butter and chocolate in small saucepan over low heat until smooth. Set aside. Using electric mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour, peppermint and vanilla extracts and salt; stir until just blended. Mix in nuts.
- Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool slightly.
- Make toppings:
- Beat powdered sugar, 2 tablespoons butter, milk and extract in bowl until creamy. Spread over warm brownies. Chill until set, about 1 hour.
- Stir chocolate and 2 tablespoons butter in small saucepan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill until set, about 1 hour. Cut into 20 squares. (Can be made 8 hours ahead. Cover with foil; store at room temperature.)
CHOCOLATE MINT BROWNIES
Rich, decadent chocolate brownies topped with a nice, thick, minty layer of sweet icing unabashedly spiked with green food coloring, and then sprinkled with mini chocolate chips. Chocolate on mint on chocolate.
Provided by Kare for Kitchen Treaty
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line an 8" x 8" pan with piece of foil long enough to extend over the ends of the pan, and grease the foil and the rest of the pan. The foil will act as little "handles" to lift the brownies out when they're done.
- In a large microwaveable bowl, add the chocolate and the butter.
- Microwave for about a minute, removing and stirring to judge how much the chocolate has melted, then microwave in 15-second increments after that. It usually takes me about a minute and a half to completely melt the chocolate.
- Stir in the sugar, eggs, and vanilla.
- Stir in the flour, then mix well.
- Spread the batter into the pan.
- Bake for 30 - 35 minutes, until a toothpick inserted in the center comes out clean.
- Let cool.
- Make the icing! With a stand mixer fitted with the whisk attachment or with a hand mixer, mix the butter until pale and fluffy, then slowly add the powdered sugar at low speed. Once the powdered sugar is incorporated, increase the speed to medium until well blended.
- Add the milk, mint extract, salt and food coloring. Mix well.
- Frost the brownies with the icing, then sprinkle with the mini chocolate chips.
- Remove the brownies from the pan with the foil "handles."
- Cut into 16 squares.
- You can store these in an airtight container at room temperature, but they also do well in the refrigerator.
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