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 BROWNIES
These soft, fudgy, homemade mint brownies are the perfect treat for parties and get togethers--Warning, they'll be gone in seconds!
Provided by Lauren Allen
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease a 9×13'' inch pan with nonstick cooking spray.
- Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl.
- Microwave on low power in 30 second intervals, stirring in between, until melted. (You could also melt them over LOW heat in a saucepan, stirring constantly). Set aside to cool, stirring occasionally.
- In a large bowl beat together the eggs, sugar, and vanilla. Slowly add the melted chocolate, while stirring.
- In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Don't over-mix.
- Pour batter into greased pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely.
- Combine all frosting ingredients and beat until light and fluffy. Add more milk if you want it thinner.
- Spread the frosting evenly over the cooled brownies. Refrigerate while you make the chocolate glaze.
- Place chocolate chips and butter in a microwave safe bowl. Microwave one low power in 30 second intervals, stirring in between, until melted and smooth. Allow to cool for about 5-10 minutes.
- Spread evenly over the frosted brownies. Return to fridge to allow the chocolate to harden.
- Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).
Nutrition Facts : Calories 371 kcal, Carbohydrate 44 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 71 mg, Sodium 141 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
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.
THREE LAYER BROWNIES
Make and share this Three Layer Brownies recipe from Food.com.
Provided by Barbara5
Categories Bar Cookie
Yield 60-72 brownies
Number Of Ingredients 14
Steps:
- Combine the first seven ingredients in a large mixing bowl.
- Beat at medium speed for 3 minutes.
- Pour batter into a greased 13"x9"2" baking pan.Bake at 350* for 30 minutes (top of brownies will still appear wet). Cool completely.
- Combine filling ingredients in medium bowl.
- Beat until creamy.
- Spread over cooled brownies.
- Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan.
- Let cool for 30 minutes or until lukewarm, stirring occasionally.
- Spread over filling.
- Chill before cutting.
- Store in the refrigerator.
Nutrition Facts : Calories 127.3, Fat 6.6, SaturatedFat 4, Cholesterol 25.1, Sodium 72.5, Carbohydrate 16.9, Fiber 0.5, Sugar 13.6, Protein 1
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 MINT BROWNIES
Make and share this Three Layer Mint Brownies recipe from Food.com.
Provided by Lil Chef
Categories Dessert
Time 1h
Yield 40 bars, 40 serving(s)
Number Of Ingredients 12
Steps:
- 1st layer:.
- Preheat oven to 350 degrees.
- Combine all ingredients in a bowl and mix thoroughly.
- Pour into a greased 9 x 13 pan and bake for 30 minutes.
- Cool completely.
- 2nd layer:.
- Combine all ingredients in a bowl and mix thoroughly.
- Spread on cool brownies.
- Refrigerate until firm.
- 3rd layer:.
- Melt butter and chocolate chips together.
- Cool.
- Pour over brownies.
- Refrigerate brownies until chocolate is firm.
Nutrition Facts : Calories 177.5, Fat 8.3, SaturatedFat 5, Cholesterol 37.9, Sodium 89.9, Carbohydrate 24.4, Fiber 0.6, Sugar 19.8, Protein 1.4
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- Make the brownie layer: In a large mixer, cream the 1/2 cup butter, then add the sugar and cream until smooth. Beat in the eggs and vanilla and then mix in the flour. Finally, mix in the chocolate syrup. Pour the mixture into a well-greased jelly roll pan (or 18"x13" cookie sheet) that is at least 3/4" deep. Bake at 350 degrees for 20 minutes. Allow the brownies to cool completely.
- Make the icing layer: Cream the 1/2 cup butter, add the sugar, food coloring, peppermint extract, and creme de menthe liqueur, and continue beating until a smooth frosting is created. Gently spread the icing evenly over the cooled brownies in the pan. Chill the entire pan for at least 30 minutes before continuing.
- Make the chocolate glaze layer: Melt the 1 cup of chocolate chips and 6 T. of butter in a double boiler and stir until smooth. Carefully spread on top of icing layer. Refrigerate for *exactly* 20 minutes before cutting the brownies into squares. Serve immediately, or else keep refrigerated until ready to serve.
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