Sunday, November 13, 2011

chocolate mint deliciousness (aka brownies)

You know what's delicious? Chocolate. And mint. Together. So good. I would recommend though, if you're going to make these, that you wait until you have a lot of visitors. Because you will eat all of the leftovers. ALL of them. They are so good.

I used the recipe from here and the icing recipe from here.


3/4 cups flour
1/2 teaspoon salt
1 tablespoon dark cocoa powder
5 ounces good quality dark chocolate, coarsely chopped
1/2 cup butter, cut into 1 inch cubes
3/4 cups sugar
1/4 cup firmly packed light brown sugar
3 large eggs, at room temperature
1 teaspoons vanilla extract 

1/2 cup butter, softened
2 cups confectioners' sugar
1 tablespoon milk
1/2 teaspoon mint extract
 3 drops green food coloring

Chocolate top:
6 ounces of chocolate (In this recipe I preferred semi sweet to dark chocolate, and I usually love dark chocolate)
1/2 cup of butter, cubed

To make the brownies: 
Preheat the oven to 325 degrees.
Grease a 9 x 13 pan. Line with parchment, and then butter the parchment. (It's so easy to pull the brownies out of the pan to cut them this way.)

In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Place the chocolate and the butter in the bowl of a double boiler and stir occasionally until the chocolate and butter are completely melted. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined. Remove the bowl from the pan. The mixture should be at room temperature.

Add three eggs to the chocolate and butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage.

Sprinkle the flour, cocoa, salt mix over the chocolate. Using a spatula  fold the dry ingredients into the wet until there is just a trace amount of the flour and cocoa mix visible.

Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes. A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Let cool completely while you make the filling.

(It seems like a lot of steps to make the brownies, but I've made these twice now, and you won't be disappointed.) 

In a small bowl, cream butter and confectioners' sugar. Add the milk, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set.

Chocolate Top:

Using a double boiler, melt the chocolate and cubed butter, mixing with a spatula. Once the mixture has combined and melted together remove from the heat. I let the chocolate sit for a few minutes, to let it cool off, before pouring over the filling. Place the brownies back in the fridge until the chocolate hardens, approx 1 hour. Cut into squares (or giant rectangles!) and serve.


  1. Oh my Mom made these back in the early 80s! Mmmmmmmm She used creme de menthe for her 'green'. Gee now I need to make some!

  2. Oh wow....those sound delicious! I have a mint obession. These are going on my to bake list!

  3. So making these - YUMM!!! My daughter (and myself) will flip over these! I featured you today in my Friday I'm In Love favorites!

    - Jenn @ Social Salutations


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