Mint Julep Brownies Food

MINT JULEP

Steps:

• Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

MINT BROWNIE PIE

Steps:

• Preheat oven to 350°. In a large saucepan over low heat, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended. , Pour into a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool on a wire rack. , Meanwhile, for filling, beat cream cheese and sugar until smooth. Beat in extract and, if desired, food coloring. Fold in whipped topping. Spread evenly over brownie layer. Refrigerate, covered, at least 1 hour. , Remove sides of pan just before serving. Melt chocolate chips; drizzle over top. If desired, serve with additional whipped topping.

MINT JULEPS

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

KENTUCKY MINT JULEP BROWNIES

Steps:

• Heat oven to 350, F.
• Grease bottom of 13x9 inch pan.
• In large bowl, combine brownie mix, water oil and egg.
• Beat 50 strokes by hand.
• Stir in 1/2 c mint chocolate chips and 1/2 c pecans.
• Spread batter in greased pan.
• Bake at 350 for 30-35 minutes or until center is set.
• Drizzle 2-3 T bourbon over hot brownies.
• Cool completely.
• In small bowl, beat all filling ingredients until smooth, adding enough milk for desired spreading consistency.
• Spread over cooled brownies.
• In small saucepan over low heat, melt 1 c mint chocolate chips and 1/4 c margarine, stirring constantly until smooth.
• Remove from heat;
• Stir in 1 t bourbon.
• Cool slightly.
• Carefully spoon glaze over filling.
• Spread to cover.
• Garnish with pecan halves and mint leaves.
• Store in refrigerator.

MINT JULEP BROWNIES

Steps:

• Preheat oven to 350F, and grease and flour a 13 x 9 inch pan.
• Melt butter and chocolate in a saucepan over low heat, stirring often until smooth; cool slightly.
• Beat eggs at medium speed in a mixer for 2 minutes; gradually add in sugar.
• Beat well.
• Add in chocolate mixture, flour, bourbon, extract, and salt and beat well.
• Pour batter into the prepared baking pan and bake for 25-30 minutes.
• Cool completely before cutting and sprinkling with powdered sugar.

MINTY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
• Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
• Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
• Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
• Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice 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.

FROZEN MINT JULEP

Steps:

• Place mint leaves, bourbon, simple syrup and lemon juice into a blender and pulse for just a second or two.
• Add 3/4 cup of crushed ice and blend until slushy.
• Pour into a chilled, large old-fashioned glass or large goblet and garnish with mint sprig.

MINT CHOCOLATE BROWNIES

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.