Mint Brownies
Brownie Layer
½ cup (113 grams)butter cut into pieces
4 oz. (114 grams) unsweetened chocolate
1 ¼ cup (250 grams) granulated white sugar
1 tsp pure vanilla extract
2 large eggs
1/4 cup (65 grams) all-purpose flour
1/4 tsp salt
Mint Layer
3 T (42 grams) butter at room temp
1-1/2 Cup (170 grams) confectioners (powdered or icing) sugar
3 T heavy cream
3/4 tsp pure peppermint extract or 3é4 tsp creme de menthe
Chocolate Glaze
3 oz (90 grams) semisweet chocolate chopped
1 T (14 grams) butter
Preheat oven to 325 degrees and place the rack in the center of the oven. Have ready a 9x9 inch square baking pan that has been lined with parchment paper across the bottom and up the two opposite sides of the pan. Set aside.
Brownies: in a stainless steel (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 wooden spoon after each addition. Stir in the flour and salt and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick
inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint Layer: In the bowl of your electric or with a hand mixer, beat all the ingredients until smooth. Add a few drops of food colouring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread). Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate glaze: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.
To serve: remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 quares. It is a good idea to wipe your knife between cuts with a damp cloth.
Makes about 30 1 inch squares
½ cup (113 grams)butter cut into pieces
4 oz. (114 grams) unsweetened chocolate
1 ¼ cup (250 grams) granulated white sugar
1 tsp pure vanilla extract
2 large eggs
1/4 cup (65 grams) all-purpose flour
1/4 tsp salt
Mint Layer
3 T (42 grams) butter at room temp
1-1/2 Cup (170 grams) confectioners (powdered or icing) sugar
3 T heavy cream
3/4 tsp pure peppermint extract or 3é4 tsp creme de menthe
Chocolate Glaze
3 oz (90 grams) semisweet chocolate chopped
1 T (14 grams) butter
Preheat oven to 325 degrees and place the rack in the center of the oven. Have ready a 9x9 inch square baking pan that has been lined with parchment paper across the bottom and up the two opposite sides of the pan. Set aside.
Brownies: in a stainless steel (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 wooden spoon after each addition. Stir in the flour and salt and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick
inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.
Mint Layer: In the bowl of your electric or with a hand mixer, beat all the ingredients until smooth. Add a few drops of food colouring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread). Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.
Chocolate glaze: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.
To serve: remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 quares. It is a good idea to wipe your knife between cuts with a damp cloth.
Makes about 30 1 inch squares
