Some of you may remember that I posted a killer brownie recipe several months ago. I called them Linda’s Fabulous Brownies, because my cousin Linda gave me the recipe and because they are fabulous. I try to lay it all out there for you in a simple way, alright? I like simple. Simple is something I can appreciate on any given day.
Anyhow, I have been itching to make a Mint Chocolate version of Linda’s Fabulous Brownies. Because mint and chocolate belong together, and they REALLY belong on top of a fabulously chewy brownie. I am pleased to report they turned out wonderfully well. The mint layer is cool and sweet, the chocolate topping is rich and decadent.
Hope you try them!
Let me show you how it’s done.
Mint Chocolate Brownies
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RECIPE WITH PICTURE
Time: 50 minutes prep + 25 minutes baking + 1 1/2 hours refrigeration
Yield: One 9×13 pan
Recipe adapted from Linda Reber and Betty Crocker
1 C butter, melted
2 C sugar
1/2 C cocoa powder
2 t vanilla
1 1/2 C flour
1/2 t salt
3/4 C chocolate chips (milk chocolate or semi sweet)
2 1/2 C powdered sugar
2 T butter, softened
4 ounces cream cheese, softened
1/2 t mint extract
2-3 drops green food coloring
3 T whipping cream
1/3 C whipping cream
1 1/3 C semi sweet chocolate chips
1/3 C butter
1. Preheat your oven to 350 degrees. Place 1 cup melted butter, 2 cups sugar, 1/2 cup cocoa powder and 2 teaspoons vanilla into your stand mixer or large mixing bowl. Mix on low-speed until combined and smooth, should take about 1 minute.
2. Add 4 eggs, one at a time, mixing well after each one.
The batter should look pretty runny at this point.
3. In a small bowl place 1 1/2 cups flour and 1/2 teaspoon of salt. Toss the two together with a fork to combine. Add these dry ingredients to the brownie batter and mix on medium speed for about 2 minutes or until smooth.
4. Stir in 3/4 cup chocolate chips.
5. Spray a 9×13 pan with cooking spray and spread the batter out into it. Bake at 350 degrees for 25-35 minutes. Be sure not to over bake these babies. Remove the pan from the oven and let the brownies cool completely.
6 While your brownies cool go ahead and make the chocolate topping. Toss 1/3 cup whipping cream, 1 1/3 cup semi sweet chocolate chips and 1/3 cup butter into a medium-sized sauce pan.
7. Heat the ingredients up over medium high heat, stirring constantly until everything is melted and well combined. Should just take a few minutes. Set the pan aside to cool. You want this mixture to be lukewarm when you pour it over the mint filling.
8. To make the heavenly mint filling of wonder and bliss, grab a medium-sized mixing bowl or use your stand mixer. To the bowl add 2 1/2 C powdered sugar, 2 T softened butter,
4 ounces softened cream cheese, 1/2 t mint extract, 2-3 drops green food coloring ad 3 T whipping cream. Beat the ingredients for 2-3 minutes or until everything is well combined.
9. When the brownies are completely cool spread the mint filling over the top. Pop the pan into the fridge and allow it to set up for about 20 minutes.
Then spread it around with a knife. Goodness, it looks like some of the brownies were sampled when they were warm out of the oven and before the filling and topping were added. I bet it was you, wasn’t it. Can’t way I blame you…:)
11. Place the pan back in the fridge for an hour, or until the chocolate layer is set.
12. When you are ready to serve slice them with a sharp knife. Store leftovers in the fridge or freezer.
Here’s a handy “Pin-able” shot…