Green Mint Brownies!

For me, I must say that the chocolate-mint combo strengths even peanut butter chocolate one. It probably has something to keep my stuff in the deep dark chocolate mint is the perfect movie. A rich fudge brownie filled that role.

This recipe uses a trick to cool the brownies in a water bath when you have finished in the oven. Easy to do, and it really improves the texture everywhere. I would also add a pinch of instant coffee granules, not enough to make flavored coffee, but I find it just brings out the chocolate flavor even more. (If you really go there, I also powdered cocoa little flour.)

New Classic Brownies

(Cookies and Brownies)

8 tablespoons unsalted butter (1 / 2 cup)

4 ounces unsweetened chocolate

1 1 / 4 cup sugar

1 teaspoon vanilla extract

1 / 4 teaspoon salt

2 eggs

1 / 2 cup flour

a pinch of instant coffee granules (optional)

Preheat oven to 400F and line 8 inch square pan with foil.

Microwave or on top of a double boiler, melt the butter and chocolate together, stirring frequently until smooth. Mix sugar, vanilla and salt. Add the eggs one at a time, and if you use instant coffee, stirring each addition. Work the flour. Mix until very smooth, about 1 minute.

Scrape the batter into the prepared pan and bake at 400F for 20 minutes.

Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.

When biscuits are made - and seem a little 'dry at the top - take them immediately from the oven and in a water bath. Add ice water if necessary. Bath to cool completely before removing the pan and cut brownies.

Mint Glaze

2 tablespoons butter, softened

1 cup confectioners (powdered) sugar

C. 1 tablespoon cream or milk

1 / 2 cup teaspoon peppermint extract

few drops of green food coloring

Blend all ingredients until smooth. Divide the cooled brownies and refrigerate while you make the chocolate icing.

Chocolate Frosting

1 oz dark chocolate (chocolate chips or mint)

C. 1 tablespoon butter

In microwave, melt together chocolate and butter in a small bowl, stirring every 30 seconds until smooth. Sprinkle ice cooled brownies.

Store in an airtight container up to 3 days.
See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake

Chocolate Mint Brownies

Chocolate Mint Brownies

Chocolate Mint Brownies Double

Ingredients

1 cup white sugar

Butter * 1 / 2 cup softened

* 1 (16 ounces) chocolate syrup

* 4 eggs

* 1 vanilla extract

* 1 / 2 teaspoon salt

1 cup all-purpose flour

* 2 1 / 2 cups powdered sugar

Butter * 1 / 2 cup melted

3 tablespoons creme de menthe liqueur

* 1 cup chocolate chips semi-sweet

* 6 tablespoons butter

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch.

In a second large bowl, combine 1 cup white sugar and butter 1 / 2 cup until smooth. Whisk the eggs one at a time, then stir in vanilla and chocolate syrup. Mix salt and flour, mix the batter just until blended. Spread batter evenly in prepared pan.

3rd Bake for 25 minutes in preheated oven, until brownies begin to pull away from sides of pan. Let cool.

4. In a medium bowl, combine 1 / 2 cup melted butter and powdered sugar until smooth. Add the creme de menthe liqueur. Spread the cooled brownies and let cool completely.

5. Combine chocolate chips and remaining butter in a microwaveable dish. Heat in microwave for 1 minute, stir, continue to heat at 30 second intervals, stirring once, until melted and smooth. Spread on top and cookies. Let cool completely before cutting into 2 inch squares.

See also,Chocolate Brownie,Chocolate Cake,Chocolate Recipes,Chocolate Sweet,Hot chocolate,white Chocolate Cake , Chocolate Mug Cake