Instructions
HOW TO MAKE CHOCOLATE MINT BROWNIES, IF YOU LIKED IT SAY HELLO
Brownies
- ½ cup unsalted butter 1 stick, cut into pieces
- 4 ounces unsweetened chocolate chopped
- ¼ c Andes creme de menth baking chips, optional
- 1¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- ½ tsp mint extract
- 2 large eggs room temperature
- ½ cup 65 grams all purpose flour
- ¼ teaspoon salt
Mint Filling:
- ½ cup unsalted butter 1 stick, softened
- 2 c confectioners’ sugar
- 1 tbsp water
- ½ tsp mint extract
- 4 drops green food coloring
Chocolate Ganche
- 1 cup heavy whipping cream
- 1 cup 8 ounces bittersweet chocolate, chopped
Brownies
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Preheat oven to 325 degrees. Prepare an 8 inch or 9 inch baking dish by spraying with cooking spray and lining with parchment paper. Set aside.
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Using a double boiler, melt the butter, chocolate, and baking chips together. Remove from heat.
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Stir in the extracts and sugar. Add the eggs in one at a time making sure they are well incorporated. Finally mix in the flour and salt and beat with a wooden spoon until nice and smooth (about 50-60 strokes).
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Pour the brownie batter evenly into the prepared pan and bake for about 25 to 30 minutes or until an inserted toothpick comes out with a few moist crumbs. Place on a wire rack to cool completely.
Mint Filling
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Whip the butter until nice and fluffy. Add the remaining ingredients into the mixing bowl and mix until nice and creamy.
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Spread over the cooled brownies. Place in the refrigerator while preparing the ganache.
Chocolate Ganache
Ingredients
- Brownies
- ½ cup unsalted butter 1 stick, cut into pieces
- 4 ounces unsweetened chocolate chopped
- ¼ c Andes creme de menth baking chips, optional
- 1¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- ½ tsp mint extract
- 2 large eggs room temperature
- ½ cup 65 grams all purpose flour
- ¼ teaspoon salt
- Mint Filling:
- ½ cup unsalted butter 1 stick, softened
- 2 c confectioners' sugar
- 1 tbsp water
- ½ tsp mint extract
- 4 drops green food coloring
- Chocolate Ganche
- 1 cup heavy whipping cream
- 1 cup 8 ounces bittersweet chocolate, chopped
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