Thursday, September 4, 2008

Thursday recipe - Mint Brownies

Okay, I'm going to jump on the bandwagon of recipe sharing and share some of my favorite recipes from time to time. This week's recipe is a variation on a mint brownie recipe that I found around last Christmas. It's fairly simple - I use unsweetened baker's chocolate to make the brownies as I prefer the taste and consistency of the brownies made this way, but I'm sure a brownie mix would work just as well. I don't have a picture to post at the moment, but next time I make them, I'll snap one to share.

6 squares unsweetened baker's chocolate
1 1/2 cup butter
2 cups sugar
1/2 teaspoon salt
4 eggs
1 cup flour
1 container white cake icing
Mint extract
Green and yellow food coloring

Preheat oven to 350°F. Lightly grease a 13'x9' pan; set aside. Melt 1 cup butter and 4 squares baker's chocolate in medium pan over low heat. Once chocolate has melted and is a smooth consistency, remove from heat; add eggs and stir. Add sugar, salt, and flour. Stir until well blended. Pour into pan. Bake for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool 1 hour.

While waiting for brownies to cool, prepare icing mixture. In icing container, add mint extract to taste. (I always like more than the normal recipe calls for. I usually end up using about 1/3 of a bottle of extract, but that may be too strong for your taste.) Stir in green and yellow food coloring until icing is desired color. Spread over cooled brownies.

In a small pan, melt 2 squares bakers chocolate with 1/2 cup butter over low heat. Once smooth, carefully pour over icing in stripes, OR pour chocolate into a sandwich bag, snip off a corner and carefully squeeze over icing in designs. Refrigerate. Served best when chilled.


Rachel said...

If these are those same ones you made that one time they are AMAZING.

Dragonchild said...

Yep, same ones. Figured I'd share the love. :)