Mint Brownies


4 oz unsweetened baking chocolate
1 cup unsalted butter
4 eggs
2 cups sugar
1 tsp salt
1 tsp vanilla
1 cup flour

1/2 cup unsalted butter, room temperature
2 cups powdered sugar
4 tbsp creme de menthe (or green food coloring and a dash of peppermint extract)

6 oz semi-sweet chocolate chips
6 tbsp unsalted butter

Preheat oven to 350. Spray 9x13 pan with cooking spray. In double boiler, melt making chocolate and 1 cup butter over simmering water. (You can do this in the microwave if you are careful and stir every 30 seconds). Let cool. 
Beat eggs and sugar with a whisk until fluffy. 
Add cooled chocolate, vanilla, salt and flour. Whisk until blended. 
Pour batter into pan and bake for 20-15 minutes. 
Let brownies cool. 

To make filling, beat the butter and powdered sugar with a mixer until well blended. Stir in the creme de menthe and blend. Spread mixture over cooled brownies. 
Refrigerate until filling is firm. 
To make icing, melt the chocolate chips and butter in a double boiler until smooth. (You can do this in the microwave as well). Spread over filling. Refrigerate until firm. (You might want to let it sit at room temperature for a few minutes before cutting to avoid cracking.) 


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