MINT BROWNIES
The BEST mint brownies recipe. Chewy, fudgy brownies topped with layers of creamy mint and chocolate. Like an Andes mint in brownie form!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 3h
Number Of Ingredients 14
Steps:
- Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
- Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water's surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn't burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
- Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all-purpose flour, then beat until blended. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and peppermint, beating until smooth, then beat in the food coloring. Spread over the cooled brownie base and refrigerate until firm.
- For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with a spatula, gently covering the surface with a very thin layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.
Nutrition Facts : ServingSize 1 (of 16), Calories 306 kcal, Carbohydrate 39 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 62 mg, Fiber 2 g, Sugar 30 g
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
MINTY FUDGE BROWNIES
I adopted this from the Recipezaar account. They are more a cakey brownie when right out of the oven but get more fudgy after cooling. They have a nice light mint flavor. If you can't find the mint chocolate chips you can recreate with regular semi-sweet chips and a few drops of peppermint oil (as that is what makes the mint chips minty).
Provided by flower7
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325° F and grease a 13x9-inch baking pan.
- In a small bowl, combine flour, baking soda, and salt; set aside.
- In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL then remove from heat.
- Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth.
- Transfer to a large bowl and let cool slightly (so you don't cook the eggs).
- Add eggs, one at a time, beating well after each addition.
- Stir in flour mixture gently (be sure not to overmix).
- Stir in nuts, if using.
- Spread into prepared pan.
- Bake for 28-32 minutes.
- Cool completely in pan on a wire rack.
Nutrition Facts : Calories 312.7, Fat 16.1, SaturatedFat 9.5, Cholesterol 66.8, Sodium 237.8, Carbohydrate 41.9, Fiber 1.8, Sugar 29.7, Protein 4
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
MINTY FUDGY BROWNIES
These are like the brownies they serve at Starbucks around the holidays, but better. Very rich, but very worth it. Feel free to add creme de menthe liquor or peppermint schnapps to the brownie batter and buttercreme frosting in place of peppermint extract.
Provided by Sarah_Star
Categories Bar Cookie
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees, prepare an 8x8-inch pan by spraying it with a light coating of non-stick spray.
- Add the melted butter, water, eggs and peppermint extract to the brownie mix. Do not overmix.
- Pour the batter into pan and bake for for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.
- Peppermint Buttercream Frosting.
- Beating together 1 cup of powdered sugar and softened butter with an electric mixer.
- Mix in another 1/2 cup of powdered sugar, add 1 tablespoon of milk, and both extracts.
- Mix frosting until smooth.
- Chocolate Frosting:.
- Bring 1/3 cup milk and 1/4 cup butter to a boil in a small saucepan over medium heat.
- Pour the chocolate chips into a heat-safe bowl.
- When the milk and butter come to a boil, pour over the chocolate chips and let it sit for a couple minutes.
- Add the vanilla extract and whisk until smooth.
- Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth.
- Spread the white frosting on the cooled brownie first. Follow with the chocolate frosting. Feel free to use extra decorative frosting to add to the presentation.
Nutrition Facts : Calories 416.6, Fat 22.9, SaturatedFat 12.6, Cholesterol 58.1, Sodium 193.2, Carbohydrate 52.9, Fiber 1.1, Sugar 42, Protein 3.3
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