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Mint Creme Brownies

April 2, 2011

Another tasty marriage of chocolate and mint.

Mint Creme Brownies

Brownie Layer:

1/2 cup butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1-1/4 cups  granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup all purpose flour
1/8 teaspoon salt

Mint Layer:

3 tablespoons butter, at room temperature
1-1/2 cup powdered sugar
1-1/2 – 2 Tablespoons heavy cream
3/4 teaspoon pure peppermint extract
green food coloring (optional)

Chocolate Ganache:

1/2 cup semi sweet chocolate chips
1/4 cup cream

Brownie Layer

1. Preheat oven to 350 degrees and grease a 9×9 inch pan. Meanwhile place a heatproof bowl over a pot of simmering water. Add the diced up chocolate and butter and melt.

 

2. Remove from heat and stir in the vanilla extract and sugar.

3. Add the eggs one at a time, beating in after each addition.

4. Mix in the flour and salt, and beat or stir until the batter has a glossy look to it.

5. Bake for 25 minutes or until the brownies start to pull away from the side of the pan. Allow to cool completely before proceeding to the next layer.

Mint Layer

1. In a bowl with an electric mixer or in your stand mixer (grill boy was using mine) beat the butter, sugar, cream and peppermint extract together.

2. Add a few drops of green food coloring and mix in throughly.

3. Spread over the cooled brownies evenly and chill in the fridge for about 15 minutes.

Ganache Layer

1. In another heatproof bowl over simmering water, melt the chocolate chips and cream until smooth.

2. Spread over the mint layer.

I added an extra layer of crushed up Andes Mints for some extra flair.

These were AMAZING, super rich, chocolately, but pretty dense, definitely needs a giant glass of milk.

 

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