Friday, December 7, 2007

Melting Mint Brownies

I made these today and they are delicious. I actually had them at a Stake Activity Day Girls Father/Daughter Dinner & Dance. I got the recipe so that we can serve them at one of our activities. The mint layer just melts in your mouth.

Brownies--make this recipe or for faster service, make a box mix
1/2 c. butter
4 ounces unsweetened chocolate
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 c. flour
1/2 tsp. salt

Heat the oven to 350 and great a 9-inch square pan.
Place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth.
In a separate bowl, whisk together the sugar and eggs.
Stir in the chocolate and the vanilla extract.
Finally, stir in the flour and salt until thoroughly combined.
Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean.
Cool for at least 1 hour.

Mint Frosting Layer
1/4 c. softened butter
2 1/2 c. confectioners sugar
1 1/2 to 3 Tbsp. milk
1/2 tsp. peppermint extract
green food coloring

Cream the butter and confectioners' sugar.
Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable.
Beat in the peppermint extract.
Tint to the desired shade with green food coloring.
Frost the cooled brownies, cover, and chill for 1 hour.

Chocolate Topping
3/4 c. semisweet chocolate chips
3 Tbsp. butter

Pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts.
Stir until smooth.
Pour the chocolate over the brownies and smooth it with a knife.
Refrigerate for 45 minutes or until the coating hardens.

Bring the brownies to room temperature, then cut.

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