It’s almost St. Patrick’s Day so I decided I needed to post a “green” recipe. I think green equals mint so here you go . . .my favorite mint brownies. I could eat these every single day. I love brownies in any form, but I think mint brownies are right up there at the very top of my list. They are a classic and everyone needs a tried and true mint brownie recipe.
I’ve been making these brownies ever since I was a kid. The recipe is typed on a tattered, worn blue index card. I think it used to be in a plastic cover that must have gotten melted somehow because there are some burn marks and pieces of melted plastic on the card. Some of the typing is faded and hard to read. I should really rewrite it on a new recipe card, but that old blue index card has sentimental meaning to me so I keep it. I actually stole it from my mom when I got married and I’ve never returned it . . . sorry mom.
The combination of fudgy chocolate brownies topped with a creamy mint frosting layer and then finished off with a decadent layer of chocolate frosting is completely fabulous! I usually one and a half the mint layer, just because it’s frosting and a brownie can never have too much of it. I prefer a chocolate frosting layer instead of a chocolate ganache layer just because again, I’m a frosting fanatic.
These brownies are fabulous in any way, shape or form, but I love them chilled!
- BROWNIE LAYER:
- 2 (1 oz) squares semi-sweet chocolate
- 1 stick butter
- 2 beaten eggs
- 1 cup sugar
- 1/2 cup flour
- MINT LAYER:
- 4 tablespoons butter
- 1 1/2 tablespoons half-n-half (or milk)
- 1 teaspoon peppermint extract
- 1 1/2 cups powdered sugar
- Green food coloring
- 4 tablespoons butter, melted
- 1 tablespoon evaporated milk (or regular milk is fine)
- 1 1/2 tablespoons cocoa
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
Preheat oven to 350 degrees. Spray or line with foil or parchment paper an 8x8 baking pan. Set aside.
In a small sauce pan over low heat, melt the chocolate and butter. Set aside to cool slightly.
In a medium size bowl mix the beaten eggs and sugar until sugar is dissolved. Add flour and chocolate mixture and stir until combined.
Pour into prepared pan and bake 20-25 minutes or until a toothpick comes out clean. Do not over bake. Cool completely.
MINT LAYER: In a medium bowl, combine butter, half-n-half, peppermint extract and powdered sugar. Beat until smooth, add green food coloring and stir until combined. Spread evenly over cooled brownie layer.
CHOCOLATE LAYER: In a small saucepan, melt butter and evaporated milk. Remove from heat and stir in cocoa, vanilla and powdered sugar. Beat until smooth. Pour over mint layer, spread evenly. Chill for 30 minutes.
Serve cold or at room temperature.
Recipe Source: 5 Boys Baker
I linked up at Buns In My Oven