Wednesday, July 23, 2008

CHOCOLATE MINT BROWNIES


The next dessert I made for the BBQ were Chocolate Mint brownies. I've wanted to make these for quite some time now and rather than making plain boring chocolate brownies I decided to give these a shot.  I've made chocolate mint cupcakes and now it was time to experiment in the brownie department. I got this recipe from Joy of Baking which is a fantastic site. This brownie consisted of a dense moist brownie layer followed by a mint icing layer then topped off with chopped Andes mints. These were so good that I had to leave 1/2 the batch at home for my family to enjoy. That was an order. 
I didn't make any revisions to this recipe except the addition of chopped Andes mints. I've seen Andes baking bits on other sites however I can't seem to find them in my supermarkets anywhere! So, I chopped up a package of them and they added the perfect umph! 

Brownie Layer:

1/2 cup (113 grams) unsalted butter, cut into pieces

4 ounces (114 grams) unsweetened chocolate, coarsely chopped

1 1/4 cups (250 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs

1/2 cup (70 grams) all purpose flour

1/4 teaspoon salt

Mint Layer:

2 tablespoons (28 grams) unsalted butter, at room temperature

1 cup (115 grams) confectioners (powdered or icing) sugar, sifted

1 - 1 1/2 tablespoons heavy cream

1/2 teaspoon pure peppermint extract or 1-2 tablespoons crème de menthe

green food coloring (optional)

Chocolate Glaze:

3 ounces (90 grams) semisweet chocolate, chopped

1 tablespoon (14 grams) unsalted butter

1 bag of Andes Mints (chopped)

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Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

Brownies: In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add the eggs, one at a time, beating well (with a wooden spoon) after each addition. Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.

Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.

Mint Layer: In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth. Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.) Spread the frosting evenly over the cooled brownie layer. Place in the refrigerator for about 5-10 minutes or until firm.

Chocolate Glaze:  In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull. If you decide to use the chopped Andes mints, sprinkle them on top before you refrigerate.

To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.

Makes about 30 1-inch (2.5 cm) squares.


2 comments:

Erin said...

These look wonderful! I made something similar not too long ago. I love chocolate and mint together.

The Food Librarian said...

Must. Make. These. They look so delicious!