Chocolate mint brownies
Chocolate Mint Brownies
Let me give you the tiniest glimpse into how my day started.
First, Sam and I were at odds when he left for school. That completely threw me into “guilty mom mode” because I hate to start a day arguing with him and then send him off to the school. Then, I took a shower and was finishing up drying my hair while Claudia was brushing her teeth. She was sitting on the sink so she could see herself while she brushed and suddenly looked at me and said, “Ewww. What happened to your forehead?” I was puzzled for about half a second and then realized that she meant the WRINKLES on my forehead when I raised my eyebrows!! Good grief! Naturally, she raised her eyebrows up and down at me a few times to show me that nothing was wrong with her forehead. Isn’t she sweet? I went to get dressed and didn’t have one single pair of clean jeans. Aarrgghh. I crawled into my comfy lounging pants and my “eat.sleep.read.” tshirt and decided to go make some brownies.
These are good and very gooey, just like I like them, because I took them out of the oven 5 minutes earlier than the recipe called for. I love love love gooey brownies. Anyway, in honor of leprechauns everywhere, I made chocolate mint brownies – green layer included.
Recipe: Chocolate Mint Brownies
(from Joy of Baking)
1/2 c. unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 c. granulated sugar
1 tsp. vanilla extract
2 large eggs
1/2 c. all-purpose flour
1/4 tsp. salt
2 Tbsp. unsalted butter, at room temperature
1 c. powdered sugar, sifted
1 – 1 1/2 Tbsp. heavy cream
1/2 tsp. peppermint extract or 1-2 Tbsp. creme de menthe
green food coloring (optional)
3 ounces semisweet chocolate, chopped
1 Tbsp. unsalted butter
Prepare a 9×9″ baking pan by lining it with foil and overlapping the foil on two sides for lifting the brownies out easily later. (Next time, I’ll lightly spray the foil with cooking spray – the brownies kind of stuck to the foil for me.)
In a heatproof bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well with a spoon after each addition. Stir in the flour and salt and beat with the spoon, until the batter is smooth and glossy, about 1 minute. Pour brownie batter into baking pan.
Bake in 325 degree oven for 25 minutes or until brownies start to pull away from the sides of the pan. Remove from oven and cool completely.
In the bowl of your electric mixer, beat all ingredients until smooth. Add a few drops of green food coloring, if desired. Spread the frosting evenly over the cooled brownie layer. Place in refrigerator for 10 minutes or until firm.
In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over mint layer and refrigerate for about 30 minutes or until glaze begins to look dull.