Chocolate Mint Brownies
Chocolate Mint Brownies might be just the dessert you are searching for. One portion of this dish contains around 3g of protein, 14g of fat, and a total of 300 calories. This recipe serves 36. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from The Gunny Sack requires peppermint extract, flour, milk, and green food coloring. 199 people were glad they tried this recipe. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. With a spoonacular score of 10%, this dish is not so amazing. Similar recipes include Chocolate Mint Brownies, Mint Chocolate Brownies, and Chocolate Mint Brownies.
Servings: 36
Preparation duration: 90 minutes
Cooking duration: 35 minutes
Ingredients:
½ tsp baking soda
½ cup butter
¾ cup melted butter, divided
1 cup butter, softened
½ cup green candy melts, optional
1½ cups chocolate chips
¾ cup cocoa
2 tsp light corn syrup
3 eggs
11/3 cups flour
Green gel paste or food coloring
2-3 tbsp milk
¼ tsp peppermint extract
1 tsp peppermint extract
4 cups powdered sugar
¼ tsp salt
¼ cup strong coffee, boiling
2 cups sugar
1 tsp vanilla
Equipment:
whisk
frying pan
microwave
Cooking instruction summary:
Whisk together cocoa and baking powder. Stir in melted butter. Add the boiling coffee and stir until the mixture thickens. Stir in the sugar, eggs, and additional butter until smooth. Mix in the flour, vanilla, and salt. Spread in a greased 913 pan and bake at 350 degrees for 35-40 minutes, just until the brownies start to pull away from the edges of the pan.Beat the softened butter until light and fluffy.Add the sugar, 2 tbsp of milk, and mint extract. Stir until combined, then beat until smooth.Stir in the green gel paste or food coloring until it is the shade of green you want.Spread over the cooled brownies.Place in the fridge for 30 minutes so that the buttercream can set before adding the chocolate layer.Melt chocolate chips, butter, and light corn syrup in the microwave at 50% power for 2 minutes. Stir and continue heating at 50% power for 30-second intervals and stirring until smooth.Mix in the peppermint extract.Pour over the mint buttercream frosting and spread to cover.Return to the fridge to harden.Drizzle with melted green candy melts before serving, if desired.
Step by step:
1. Whisk together cocoa and baking powder. Stir in melted butter.
2. Add the boiling coffee and stir until the mixture thickens. Stir in the sugar, eggs, and additional butter until smooth.
3. Mix in the flour, vanilla, and salt.
4. Spread in a greased 913 pan and bake at 350 degrees for 35-40 minutes, just until the brownies start to pull away from the edges of the pan.Beat the softened butter until light and fluffy.
5. Add the sugar, 2 tbsp of milk, and mint extract. Stir until combined, then beat until smooth.Stir in the green gel paste or food coloring until it is the shade of green you want.
6. Spread over the cooled brownies.
7. Place in the fridge for 30 minutes so that the buttercream can set before adding the chocolate layer.Melt chocolate chips, butter, and light corn syrup in the microwave at 50% power for 2 minutes. Stir and continue heating at 50% power for 30-second intervals and stirring until smooth.
8. Mix in the peppermint extract.
9. Pour over the mint buttercream frosting and spread to cover.Return to the fridge to harden.
10. Drizzle with melted green candy melts before serving, if desired.
Nutrition Information:
covered percent of daily need
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