Chocolate Mint Brownies

Chocolate Mint Brownies

Chocolate Mint Brownies

I served these festive Chocolate Mint Brownies: at our St. Patrick’s Day dinner this past Sunday. Although the brownies are perfectly decadent enough on their own,  I just figured if you’re going to go, you might as well go all the way…I turned them into “Luck of the Irish Brownie Sundaes.” Yes, I added to the decadence by topping the brownies with a scoop of ice cream ( a choice of vanilla or mint chip – or, in some cases, both), whipped cream, and an extra drizzling of chocolate sauce.

Luck of the Irish Brownie Sundae

Luck of the Irish Brownie Sundae

The brownies were straight out of the box (Fudge Brownies – any reputable brand) and they are topped with a mint buttercream frosting (green to make them festive) and a layer of melted chocolate. Everyone loved the brownies whether eaten plain or jacked up in a sundae. I’ve included a good chocolate fudge brownie recipe, but I love the convenience of box brownies. Don’t skip the top layer of chocolate – it might sound redundant, but it just adds that extra bit of panache on top of the mint buttercream. If you love dark chocolate, you could use melted dark chocolate on top rather than the semi-sweet. I recommend making a double batch of these brownies – they will go quickly!

INGREDIENTS : (For the Brownies)

  • 10 Tablespoons Unsalted Butter
  • 1 1/2 Cups  Sugar
  • 3/4 Cup plus 2 TBS.  Unsweetened Cocoa Powder
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla Extract
  • 2 Large Eggs
  • 1/2 Cup Flour
  • Cooking Spray or Parchment Paper

For the Mint Buttercream:

  • 1/2 Cup Unsalted Butter – softened
  • 4 Cups Confectioners Sugar
  • 2-3 TBS. Milk
  • 1 1/2 tsp. Peppermint Extract
  • 1 tsp. Vanilla Extract
  • 4-6 Drops Green Food Coloring (optional)

For the Chocolate Spread:

  • 1 1/2 Cups Semi-Sweet Chocolate Chips
  • 7 TBS. Unsalted Butter
  • 1 tsp. Vanilla Extract

INSTRUCTIONS: (If using box mix brownies, skip instructions for brownies and prepare brownies as directed and allow to cool).

Preheat oven to 325 Degrees. Spray a 9×13 Baking Dish with cooking spray or line with parchment paper – leaving an overhang to lift the baked brownies out of the pan. In the top of a double boiler (you can improvise and make your own by placing a heat safe bowl over a pot of simmering water – water level should be just below the bottom of the bowl), combine butter, sugar, salt and cocoa powder. Heat (stirring continuously) until butter is melted and sugar is dissolved (it will still be a little grainy). Remove from heat and allow to cool a bit (about 5 minutes) until the mixture is warm, but not hot. Stir in the vanilla, and then the eggs, one at a time. When mixture is well combined, add flour and mix further – about 60 more strokes. Pour mixture into prepared baking dish and bake for 20-25 minutes. cooked brownies Allow to cool.

While brownies are cooling, prepare the frosting. Using an electric mixer, combine butter, confectioner’s sugar, vanilla and peppermint. Add milk, 1 TBS. at a time until desired consistency is reached. Add food coloring, if using, a few drops at a time, until desired color is buttercream

When the brownies are fully cooled, spread the frosting evenly over the brownies (uncut, still in pan). Place in the refrigerator and allow to set for about 30 minutes.Frost with mint buttercream Just before removing the brownies from the fridge, prepare the chocolate mixture, Add chocolate chips, butter and vanilla to a microwave safe bowl and heat in the microwave (use melt chocolate setting if available on your microwave)- being sure to stir frequently. Spread chocolate mixture evenly over the frosted brownies. spread chocolatefinished brownies in panAllow chocolate layer to set, then cut brownies and remove from the pan (if using parchment paper – you can remove the whole sheet at once and then cut).




2 responses to “Chocolate Mint Brownies

  1. Pingback: Ice Cream-Sundae Dark Chocolate Brownies | Recipes for a Healthy You

  2. Pingback: Mint Chocolate Fudge Made In The Slow Cooker

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