Chocolate Mint Brownies
May 22, 2013 21:14:30 GMT -5
Post by PrisonerOfHope on May 22, 2013 21:14:30 GMT -5
Chocolate Mint Brownies
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 8×8 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 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.
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 8×8 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 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.
