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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Deep-dark, mint-scented brownies are spread with a rich mint frosting, then drizzled with chocolate ganache. If you're a fan of the mint-chocolate combo, these brownies are definitely playing your song. Ingredients:
3/4 cup butter |
1 1/2 cups sugar |
1/2 teaspoon salt |
3/4 cup dutch-processed cocoa powder |
3 large eggs |
3/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/8 teaspoon peppermint oil |
3 cups confectioners' sugar |
6 tablespoons butter, melted |
3 tablespoons milk |
1/8 teaspoon peppermint oil (to taste) |
2/3 cup chocolate chips (or chopped bittersweet chocolate) |
1/4 cup heavy cream (or whipping cream) |
Directions:
1. Preheat the oven to 350°F Lightly grease a 9 x 13 pan. Or, for easiest removal, grease the pan, line with parchment, and grease the parchment.
2. Stir together the melted butter, sugar, and salt.
3. Mix in the cocoa powder, beating gently till smooth.
4. Add the eggs, again beating gently till smooth.
5. Mix in the flour and baking powder, stirring to combine.
6. Stir in the peppermint oil. The recommended amount will produce fairly strong mint flavor; adjust to taste.
7. Spoon the batter into the prepared pan, smoothing it into the corners.
8. Bake the brownies for 20 minutes, until a cake tester inserted into the center comes out clean. Remove them from the oven, and cool completely.
9. To make the glaze, stir together the sugar, melted butter, peppermint oil, and milk. Again, add peppermint oil to taste; the amount indicated produces fairly strong mint flavor.
10. Spread the glaze atop the brownies. It won't be thick; that's OK.
11. Make the chocolate drizzle by combining the chocolate and cream in a microwave-safe bowl, and heating till the cream is very hot and starting to form bubbles. Remove from the microwave, and stir till the chocolate is melted and the mixture is smooth.
12. Dollop the drizzle atop the iced brownies. Allow to set for several hours, if possible, before cutting.
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