Oh. My. Goodness. These are the best mint brownies I think I've ever had. Seriously! This recipe comes from the June 2011 issue of Woman's World magazine and I'm kicking myself for not trying it sooner! The brownies are rich and moist while the frostings (yes, that's plural) are so creamy and almost buttery that they just melt in your mouth.
I will admit that these do take a bit of work to make but they're so worth it. I might even classify this recipe as a great one to make while you're doing something else. And by that I mean you make the brownie base and clean up the kitchen. Let the brownies cool while you vacuum the house. Make the mint icing, frost the brownies and refrigerate for an hour while you water the garden. Make the chocolate frosting, frost the brownies and refrigerate again while you check your e-mail (or my blog!). Definitely multi-tasking type of recipe.
Chocolate Mint Brownies
- 1/2 cup butter
- 2 squares (1 oz each) semisweet chocolate, chopped
- 1 cup sugar
- 2 eggs, well beaten
- 1/4 tsp peppermint extract
- 1/2 cup flour
Mint Icing
- 2 tbs butter, softened
- 1 cup confectioners' sugar
- 1 tbs heavy cream
- 1/4 tsp peppermint extract
- 3 drops green food coloring
Glaze
- 1 square (1 oz) semisweet chocolate, chopped
- 1 tbs butter
2. Add sugar, eggs extract and flour to melted chocolate mixture. Mix well; pour into pan. bake 20-25 minutes or until firm. Cool completely.
3. Mint icing: In a small bowl, mic butter, sugar, cream, extract and food coloring until creamy. Spread over brownies; refrigerate 1 hour.
4. Chocolate glaze: In a clean heatproof bowl, combine chocolate and butter. Place bowl over pot of simmering water over low heat. Stir mixture to until melted. Cool slightly. Drizzle over mint frosting. Refrigerate to set chocolate, about an hour. Enjoy!
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