St Patricks Day Brownies Recipes

LUCK O' THE IRISH BROWNIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly.
• Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack.
• To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes
• In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

EASY ST. PATRICK'S DAY BROWNIES

Steps:

• Heat the oven to 350F and spray a 9×12 pan with non-stick cooking spray.
• In a large bowl, mix together the brownie mix, eggs, water, and oil. Stir until well mixed.
• Spread brownie mix into the pan and bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
• Allow brownies to cool completely.
• Then cut into squares or rectangles.
• Use the cookie frosting to "glue" three pieces of candy in a triangle shape. If your brownies are large, you might be able to make four leaf clovers instead of three leaves!
• Then use the frosting to draw a stem on your shamrock.

ST. PATRICK'S DAY BROWNIES

Steps:

• 1. Grease two large mini-muffin tins (24 capacity) with butter. Preheat oven to 350F (I used my Perfect Brownie Pan, but a 9×13 would work too)2. Melt butter and chocolate together over a double boiler. As mixture is melting, dissolve coffee into hot water and add to mixture, along with chocolate liqueur. Once mixture is melted, stir in brown sugar, and let sit.3. In a large bowl, sift together cocoa and flour.4. Once chocolate mixture is lukewarm, add in eggs, one at a time, stirring until mixture is glossy.5. Pour mixture into flour and cocoa. Stir until well combined.6. Using a tablespoon, scoop mixture into greased mini-muffin tins. Bake at 350F for 10 to 12 minutes, until centre is just barely set. Let cool slightly before removing from pan. (I baked for 23 minutes in the Perfect Brownie Pan)

ST. PADDY'S DAY BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 x 13 inch baking dish with non-stick cooking spray.
• Pour prepared brownie batter into the prepared 9 x 13 inch dish.
• In a bowl, beat the cream cheese and sugar together until well blended.
• Beat in the egg, flour, vanilla, and food coloring until well blended and smooth.
• Drop cream cheese mixture by tablespoonfuls evenly on top of batter.
• With knife, cut through mixture a few times to marble.
• Bake as directed on brownie mix box or until toothpick inserted in center comes out almost clean.
• Cool completely, about 1 hour and cut into squares. Store in refrigerator.

ST. PATRICK'S DAY BROWNIES

Steps:

• 1. Heat oven to 350°F Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan.
• 2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
• 3. In medium bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies.
• 4. In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 8 rows by 6 rows.
• *don't like mint? try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink.