Friday, March 31, 2017

Life Made Simple: Mint Chocolate Brownies

I don't know why, but lately I've had the most ridiculous craving for mint.  Well, mint and chocolate actually.  And what better vehicle for getting mint and chocolate into your face than making up some rich brownies and then slathering them in mint frosting?  There's none, I promise you that.  And to just gild the lily a touch, you top it off with more chocolate.  I would eat something light for dinner, because you're going to want room for dessert.

Note:  I used some natural food coloring to add a slight green color to my frosting, but this particular food coloring came in small individual packets which cannot be closed again after using a small portion, which seems a ridiculous waste of almost $7.  My wish for all those food scientists out there: make some good natural food coloring that comes in resealable mini bottles and doesn't cost a small fortune.

Mint Chocolate Brownies
From Life Made Simple blog

For the brownies:
½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
½ cup brown sugar
1½ teaspoons vanilla extract
2 large eggs
¾ cup all-purpose flour
½ cup unsweetened natural cocoa powder, sifted
⅛ teaspoon baking powder
½ teaspoon salt
⅓ cup chopped chocolate or nuts (optional)

For the mint frosting:
¼ cup (½ stick) unsalted butter, at room temperature
1-2 drops green food coloring (optional)
½ teaspoon peppermint extract
½ teaspoon salt
2 cups powdered sugar
3 to 4 tablespoons milk or heavy cream

For the chocolate ganache:
¾ cup chocolate chips
1 tablespoon unsalted butter
3 tablespoons heavy cream

Preheat oven to 350 degrees. Line an 8x8 baking pan with foil and lightly coat with baking spray, set aside.

In the bowl of a stand mixer, beat together the melted butter, sugars and vanilla extract for 30 seconds on medium. With mixing speed on low, add the eggs one at a time, mixing until thoroughly combined.
In a medium size mixing bowl, whisk together the flour, sifted cocoa powder, baking powder and salt. With mixing speed on low, gradually add the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand and using a spatula, fold in the chopped chocolate or nuts if desired.

Pour batter into the prepared pan, spreading into an even layer. Place in the oven and bake for 23-26 minutes or until set, taking care not to overbake. Remove from the oven and allow to cool for 30 minutes or until brownies are no longer warm (you can speed up the process by letting them cool uncovered in the refrigerator).
Meanwhile, to make the mint frosting, in the bowl of a stand mixer fitted with a paddle attachment, beat the butter, food coloring, peppermint extract and salt until creamy, about 1 minute on medium high. Add the powdered sugar, then the milk (or heavy cream) until it reaches the desired consistency. Beat for 2-3 minutes or until light and fluffy. Frost cooled brownies, then toss uncovered into the freezer for 10 minutes.
During the last minute of freeze time, in a microwave safe bowl, combine the chocolate chips, butter and heavy cream. Heat on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the cold frosted brownies. Spread evenly and place in the refrigerator uncovered to set for at least 30 minutes before slicing and serving (SEE NOTES).

-This recipe can be doubled and baked in a 9x13" pan. Adjust the baking time accordingly.
-For easy cutting it's best to chill these brownies for at least 30 minutes, preferably 1 hour in the refrigerator or 30 minutes in the freezer before slicing with a sharp knife. The hot water method is not necessary, for a clean cut wipe your knife on a paper towel after each slice.

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