Tuesday, July 27, 2010

Mint Brownies

It took me many many batches to get this one right, but I finally devised a brownie base for this amazing recipe that we actually like. The original was really weird and dense. Again, I apologize for another stolen picture. I really need to start taking my own.

3/4 cup butter, melted (1 1/2 sticks)
2/3 cup cocoa powder
2 cups sugar
3 eggs
1 1/2 cup flour
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda

Mint Frosting:
1/2 cup butter, softened (1 stick)
1 lb. (3 3/4 cup) powdered sugar
1-3 Tbsp. milk
1/2 tsp. peppermint extract
green food coloring

Chocolate Topping:
1 1/2 cups semi-sweet chocolate chips
1/2 cup butter (1 stick) - I usually reduced this to 1/4 cup, but then I discovered that only certain kinds of chocolate chips can handle less butter. Try this with caution.

Brownies: Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour, vanilla, salt, and baking soda. Spread into a greased 9x13-inch pan. Bake at 350 degrees for 25 minutes. Let cool completely.

Mint Frosting: Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownies. Refrigerate until firm.

Chocolate Topping: Melt chocolate chips and butter in microwave for 2-3 minutes, stopping to stir frequently, until the mixture is smooth. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.

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