Heaven-Bent HUMOR: Chocolate Mint Brownies Recipe from Mom on Time Out

Saturday, March 17, 2012

Chocolate Mint Brownies Recipe from Mom on Time Out

Happy St Patrick's Day!

Since most everyone enjoys delicious recipes;

and because this one contains the color green,

I'm sharing this recipe from Trish at
http://www.momontimeout.com:

Chocolate Mint Brownies {Recipe}

I've definitely been thinking about ways to incorporate a little green into our diets lately and this is one yummy way to do it! These Chocolate Mint Brownies are ridiculously delicious starting with a layer of moist, rich brownie, followed by a mint filling, and topped with a decadent chocolate ganache. Take a deep breath. Yeah. I said chocolate ganache. Hold on while I pull myself together (and go grab another brownie!).

Okay, I'm back!

This recipe is made in three steps so follow along so we can be enjoying these brownies together :)

Ingredients:
Brownie:
1/2 cup unsalted butter (1 stick), cut into pieces
4 ounces unsweetened chocolate, chopped
1/4 c Andes creme de menth baking chips
1 1/4 cups granulated white sugar
1 teaspoon vanilla extract
1/2 tsp mint extract
2 large eggs, room temperature
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt

Mint Filling:
1/2 cup unsalted butter (1 stick), softened
2 c confectioners' sugar
1 Tbls water
1/2 tsp mint extract
4 drops green food coloring

Chocolate Ganche:
1 cup heavy whipping cream
1 cup (8 ounces) bittersweet chocolate, chopped

Directions:

Preheat oven to 325 degrees. Prepare an 8x8 inch baking dish by lining it with foil and set aside.

Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.

Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).

Pour the brownie batter evenly into the prepared pan and bake for about 25 minutes. Place on a wire rack to cool completely.

For the filling:

Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.

Spread over the cooled brownies. Place in the refrigerator while preparing the ganache. We're almost done!

For the chocolate ganache:

Place the chips in a medium bowl. Bring the whipping cream just to a simmer. You need to watch it carefully because once it starts to bubble it can bubble over quickly.

Pour the whipping cream over the chocolate and whisk until nice and smooth.

Let the ganache cool in the bowl for 10-20 minutes before pouring over the mint layer.

If you want to add some Andes mints to the top, wait 10 minutes for the ganache to set up a little bit and then sprinkle on.

Place the finished brownies in the refrigerator for at least another 30 minutes (I know - torture!) before slicing and serving. You will want to cut these into small pieces - smaller than your average brownie because they are seriously RICH!Store in an airtight container in the refrigerator.