CHOCOLATE MINT BROWNIES
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MINT-CHOCOLATE BROWNIES
Get a double dose of mint! Cool mint chips flavor these brownies, and a mint-chocolate glaze generously highlights the top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Stir in 2/3 cup chocolate chips. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, stir all Frosting ingredients using spoon until well blended. Spread frosting over brownies.
- In 1-quart saucepan, heat Glaze ingredients over low heat, stirring occasionally, until melted. Stir in 1/4 teaspoon hot water at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. Cut into 4 rows by 4 rows.
Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 15 mg, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 140 mg, Sugar 32 g, TransFat 0 g
UNLEAVENED CHOCOLATE MINT CAKE BROWNIES
Our favorite brownie recipe for the Spring Holy Days. These are incredibly rich - a little goes a looong way!! They taste just like the Ande's mints, but in brownie form.
Provided by Banriona
Categories < 30 Mins
Time 30m
Yield 58 brownies, 58 serving(s)
Number Of Ingredients 12
Steps:
- Cream sugar and butter well. Add beaten eggs, flour, cocoa and salt and mix until thoroughly combined. Bake in a greased 13x9 pan at 400F for 25 minutes.
- While brownies are baking cream together the confectioners sugar, peppermint extract, softened butter and as much food coloring as desired in a bowl and set aside. Spread on brownies after they have cooled in the pan for 15 minutes.
- When brownies are completely cool, melt together the chocolate chips and 6Tbsp butter. Spread immediately on top of mint layer of brownies. Chill until set, but soft enough to cut. If chocolate is too hard it will crack and make it difficult to cut brownies squares.
- Slice brownies into 2" x 1" squares.
MINT CHOCOLATE BROWNIES
Our famous Christmas dessert for the holidays! You can add crushed candy cane on the top layer, or add chopped walnuts to the bottom brownie layer. These mint brownies look nice on a tray of desserts, also. Store in the refrigerator for up to 1 week.
Provided by macaroni
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h50m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 39.4 g, Cholesterol 60.6 mg, Fat 19.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 103.7 mg, Sugar 31.7 g
CHOCOLATE-MINT BROWNIE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Kid-Friendly Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
- Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
- For icing:
- Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
- For glaze:
- Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
- Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
- Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired
CHOCOLATE MINT DESSERT BROWNIES
It's a brownie covered in mint cream topped with chocolate, mmmmmm!
Provided by Kim Getchell
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 2h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl, cream together 1 cup sugar and 1/2 cup of softened butter until smooth. Beat in eggs one at a time, then stir in the chocolate syrup. Stir in the flour until just blended. Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, or until top springs back when lightly touched. Cool completely in the pan.
- In a small bowl, beat the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe until smooth. Spread evenly over the cooled brownies, then chill until set.
- In a small bowl over simmering water, or in the microwave, melt the remaining 6 tablespoons of butter and the chocolate chips, stirring occasionally until smooth. Allow to cool slightly, then spread over the top of the mint layer. Cover, and chill for at least 1 hour before cutting into squares.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 39.5 g, Cholesterol 59 mg, Fat 13.8 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 8.3 g, Sodium 101.1 mg, Sugar 31.3 g
SIMPLE CHOCOLATE MINT BROWNIES (CAKE DOCTOR RECIPE)
Make and share this Simple Chocolate Mint Brownies (Cake Doctor Recipe) recipe from Food.com.
Provided by januarybride
Categories Dessert
Time 40m
Yield 16 brownies, 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees and place a rack in the center of the oven.
- Lightly grease the bottom of an 8x8 inch square metal baking pan.
- Place the brownie mix, butter, eggs and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened - about 40 strokes.
- Pour batter into prepared pan and sprinkle the mint chocolate candy over the top.
- Bake for 35 minutes, or until the edges of the brownie are set and the middle is cooked yet soft to touch.
- Transfer the baking pan to a wire rack and let it cool for 20 minutes or more before cutting into squares for serving.
- STORING BROWNIES: Store the brownies, covered with plastic wrap or aluminum foil, at room temperature for up to 5 days. Otherwise, freeze the brownies in the pan, covered with foil for up to 3 months; let them thaw overnight on the counter before serving.
Nutrition Facts : Calories 400.9, Fat 20.3, SaturatedFat 8.5, Cholesterol 61.6, Sodium 277.9, Carbohydrate 54.2, Fiber 0.2, Sugar 6.7, Protein 3.9
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