A little themed something for today- Mint Brownies!
For me, I'd have to say the chocolate-mint combo trumps even the peanut butter-chocolate one. This probably has something to due with my thing for deep dark chocolate, as mint is the perfect foil. A rich fudgy brownie fulfills this role nicely.
This recipe uses a neat trick of cooling the brownies in a water bath when done in the oven. Easy to do and it really improves the texture throughout. I also like to add a pinch of instant coffee granules, not enough to make it coffee flavored but I find just a little brings out the cocoa flavor even more. (If you're really going for it, I also sub a bit of cocoa powder for flour.)
New Classic Brownies
(from Cookies and Brownies)
8 tbsp unsalted butter (1/2 cup)
4 oz unsweetened chocolate
1 1/4 cups sugar
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup all purpose flour
pinch of instant coffee granules (optional)
Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.
In the microwave or on top of a double boiler, melt the butter and the chocolate together, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, and instant coffee if using, stirring in each addition. Work in flour. Stir until very smooth, about 1 minute.
Scrape batter into 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 the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies.
Mint Icing
2 tbsp softened butter
1 cup confectioners' (powdered) sugar
1 tbsp cream or milk
1/2 tsp peppermint extract
few drops green food coloring
Cream together all ingredients until smooth. Spread over cooled brownies and refrigerate while you make the chocolate glaze.
Chocolate Glaze
1 oz semi sweet chocolate (or mint chocolate chips)
1 tbsp butter
In the microwave, melt together chocolate and butter in a small bowl stirring every 30 seconds until smooth. Drizzle over chilled iced brownies.
Store in an airtight container for up to 3 days.
Happy St. Patrick's Day!
Mmmnn.. this is definitely on my to do list...... :)
I've had this cookbook for years and it's awesome! I haven't tried this one yet but I'll have to soon. I like how many of the cookie recipes don't require a mixer.
Those look delicious! I hope you have a Happy St. Patty's day.
Mmmm- thanks for sharing the recipe! I never thought of the cooling bath before, I'll have to try it.
Yummm!
P.S. Your Juliet looks wonderful (and happy belated birthday!)
Hummmm! Your said mint? You said chocolate? Brownies? Sound yummy!!!!
I have another little easy trick for mint frosting. You buy Andes mints and lay them all over the top of the warm brownies. Cover with foil a few minutes. Spead the melted mints all over the top . MMMMMMM. Easy peasy. Cause I have to cheat and make it less work