Saturday, April 1, 2017

Chocolate Mint Brownies

These are SOOO yummy and also make a fancy looking dessert.  I got the brownie recipe from my college friend and the toppings from Our Best Bites.


1 cup butter, softened
5 Tbsp. cocoa
2 cups sugar
4 beaten eggs
2 cups flour

Mix butter and cocoa.  Add sugar and eggs and beat.  Add flour and mix well.  Spread into 9x12 greased pan. Bake at 350 degrees for around 18-22 minutes.  If you double the recipe, you can bake it on a jelly-roll pan (bake that one for around 20-28 minutes). That's what I usually do. Don’t overbake.  Add the toppings below or for a less sweet dessert just serve the brownies without toppings. These freeze well (cut and then put in ziplock bags in the freezer).

Toppings (double frosting if you doubled the brownie recipe):

Green Frosting:
1-2 Tbsp. milk
2 cups powdered sugar
¼ cup butter, softened
2-3 drops peppermint essential oil, food grade (or 1 ½ tsp. peppermint extract)
Green food coloring

Mix the powdered sugar and butter.  Add milk little by little until you get desired consistency. Add flavoring and food coloring. After brownies have cooled, spread the green frosting over the brownies.  Put it in the fridge for a few minutes to chill. 

Chocolate Topping:
1 cup chocolate chips
6 Tbsp. butter

Melt the chocolate and butter in a microwave safe bowl. Cook for 30 second intervals and stir in between until it is melted and smooth.  Let it cool for 10-15 minutes and then spread the chocolate over the green frosting layer.

Chill finished dessert in the fridge. About 10 minutes before serving, take dessert out of the fridge and cut into serving-sized pieces. I like the cut the edges off the brownies so they look even on all sides (then my husband eats all the leftover edge pieces). These brownies do not need to be kept in the fridge but it makes it a lot easier to cut them nicely and they stay fresh longer.

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