Saturday, February 11, 2017
Chocolate Mint Brownies
I've made several Chocolate-Mint Brownies over the years and I think that this is one of the prettiest that I've made! I think that all it needs as a finishing touch is a sprig of mint which I had plenty of in NY! It IS time-consuming as it must cool thoroughly before spreading the next layer.
These are a "rich" bar, so cutting it into 16 pieces would be perfect!
1/2 cup Butter, softened
2 ounces semi- sweet chocolate
1 cup Sugar
1 tsp Vanilla
1/2 cup Flour
1/4 tsp Cinnamon
Butter & flour an 8" square baking pan and shake out excess flour. Melt chocolate and whisk until smooth and shiny. Remove from heat and set aside.
With an electric mixer, cream butter & sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate & vanilla. Add flour and beat just until incorporated.
Pour batter into prepared pan and spread evenly. Bake at 325 for 25-30 minutes or until tester comes out clean. Cool to room temperature.
6 oz White Chocolate
3 Tbsp Heavy Cream
3/4 tsp Peppermint extract
Melt white chocolate & cream, stir constantly until mixture is smooth. Stir in peppermint extract. Spread filling over cooled crust. Refrigerate until cool and set (approximately 30 minutes or longer).
4 oz Semisweet Chocolate
1/4 cup Heavy Cream
Melt chocolate and cream. Whisk until melted and smooth. Remove from heat and spread over the white chocolate layer. Refrigerate until glaze is set (approximately 30 minutes or longer). Cover and refrigerate. Bring to room temperature before serving.
Recipe from: Mildred Miller
Featured 2/22/17 on Home and Garden Thursday
Posted by Linda at Saturday, February 11, 2017