Gourmet Mint Brownies Recipes

MINT BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease a 9×13'' inch pan with nonstick cooking spray.
• Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl.
• Microwave on low power in 30 second intervals, stirring in between, until melted. (You could also melt them over LOW heat in a saucepan, stirring constantly). Set aside to cool, stirring occasionally.
• In a large bowl beat together the eggs, sugar, and vanilla. Slowly add the melted chocolate, while stirring.
• In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Don't over-mix.
• Pour batter into greased pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool completely.
• Combine all frosting ingredients and beat until light and fluffy. Add more milk if you want it thinner.
• Spread the frosting evenly over the cooled brownies. Refrigerate while you make the chocolate glaze.
• Place chocolate chips and butter in a microwave safe bowl. Microwave one low power in 30 second intervals, stirring in between, until melted and smooth. Allow to cool for about 5-10 minutes.
• Spread evenly over the frosted brownies. Return to fridge to allow the chocolate to harden.
• Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).

CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350°F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
• In a heavy 1 1/2-quart saucepan melt butter, unsweetened chocolate, and 1/2 cup mint chocolate chips over low heat, stirring, until smooth and remove pan from heat. Cool mixture 10 minutes and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon until mixture is glossy and smooth. Stir in flour, salt, and remaining cup chocolate chips until just combined.
• Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into thirty-two 2- by 1-inch bars. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

MINT CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
• While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
• Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

MINT-CHOCOLATE CHUNK BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking pan.
• Combine flour, baking soda, and salt in a medium bowl.
• Combine sugar, butter, and water in a pot over medium heat; bring to a boil. Immediately remove from the heat and add 1/2 of the semisweet chocolate, vanilla extract, and mint extract. Stir until smooth and chocolate has melted. Transfer to a large bowl and allow to cool for 10 minutes.
• Add eggs, 1 at a time, to the chocolate mixture, beating well after each addition. Gradually add flour mixture and mix until smooth. Fold in remaining chocolate. Spread batter into the prepared baking pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely before slicing.

MINT BROWNIES

Steps:

• Prepare and bake brownie mix according to package directions., Chop five candies; set aside. Arrange remaining candies in a single layer over warm brownies. Bake 20-25 seconds longer or until candy is softened; spread over top. Cool on a wire rack. Sprinkle with chopped candies.