Directions: |
Directions:BROWNIES:
1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second intervals, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
2. Adjust the oven rack to the lower third position and preheat oven to 350ºF. Line the bottom and sides of a 9x13 baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the salt, flour, and cocoa powder. Pour batter into the prepared baking pan and bake for 35-36 minutes or until brownies begin to pull away from the edges of the pan. Use the toothpick method to check if done. Allow the brownies to cool completely. Lift the brownies up using the parchment and place on a baking sheet while making the frosting.
FROSTING:
1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add the confectioners' sugar and milk. Beat for two minutes on low speed, then increase to high speed and beat for 1 additional minute. Add the peppermint extract and food coloring and beat on high for 1 full minute. Taste and add a drop or two more peppermint is desired. Frost the cooled brownies then refrigerate at least 1 - 4 hours to let frosting set.
FOR THE CHOCOLATE LAYER:
1. Melt the butter and chocolate chips in a medium saucepan on medium heat, stirring constantly, about 5 minutes. or melt in a medium microwave safe bowl in 20 second increments, stirring after each cycle in the microwave..Once melted and smooth, pour over mint layer. Gently spread with with a knife or offset spatula. Place the brownies, that are still on the baking sheet, in the refrigerator and chill for 1 hour (or up to overnight). to set the chocolate.
2. Once chilled, removed from the refrigerator and cut into squares, For neat cutting, make very quick cuts, using a very sharp, large knife, and wiping the knife off with a paper towel between each cut. Brownies are OK at room temperature for a few hours, Cover tightly and keep leftovers in the refrigerator for up 5 days. |
This recipe for MINT CHOCOLATE BROWNIES is from