Bakers Easy Minty Brownies Recipes

MINT BROWNIES

Steps:

• Prepare and bake brownie mix according to package directions., Chop five candies; set aside. Arrange remaining candies in a single layer over warm brownies. Bake 20-25 seconds longer or until candy is softened; spread over top. Cool on a wire rack. Sprinkle with chopped candies.

MINT CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Combine sugar, butter, cocoa powder, and eggs in a large bowl; beat with an electric mixer until well mixed. Add flour, vanilla extract, and salt; mix to combine. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes.
• While brownies are cooling, mix powdered sugar, melted butter, milk, mint extract, and food coloring with an electric mixer until smooth and creamy. Spread frosting on cooled brownies; place in refrigerator.
• Place chocolate chips and cream in a glass bowl over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle over brownies and return to the refrigerator, until top layers are set, about 45 minutes.

BAKER'S® EASY MINTY BROWNIES

Steps:

• Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and 3/4 cup of the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour; mix well. Spread into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
• Stir peppermint extract into frosting; spread evenly over cooled brownies. Microwave semi-sweet chocolate, remaining 1/4 cup butter and the water in medium microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Cool to room temperature. Spread evenly over frosting; cover. Refrigerate at least 1 hour before serving. Lift out of pan onto cutting board, using foil handles. Cut into 36 squares.

MINTY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Butter a glass 9-by-13-inch baking pan and line it with 2 overlapping pieces of parchment paper so the paper comes up over the edges of the pan. Butter the paper.
• Make the brownies: Place a small pot of water over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, add the butter and chocolate and gently melt them together, stirring to combine. (This can also be done in the microwave; heat in 15-second intervals.)
• Transfer the chocolate-butter mixture to a large mixing bowl. Add the brown and granulated sugars, eggs, vanilla and salt and whisk together. Add the flour and gently whisk to combine, then pour into the prepared baking pan. Bake until a toothpick inserted into the center comes out somewhat clean, 25 to 30 minutes. Let the brownies cool completely in the pan.
• Make the buttercream: Combine the cream cheese and butter in a stand mixer fitted with the paddle attachment and beat until smooth. Add the creme de menthe and beat until combined. Gradually add the confectioners' sugar and beat until smooth and fluffy.
• Spread the buttercream over the brownies, then refrigerate until firm. Use the parchment to remove the brownies from the baking dish. Slice into bars.

BAKER'S® EASY MINTY BROWNIES

Steps:

• PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Microwave unsweetened chocolate and 3/4 cup of the butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour; mix well. Spread into prepared pan.
• BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.
• STIR peppermint extract into frosting; spread evenly over cooled brownies. Microwave semi-sweet chocolate, remaining 1/4 cup butter and the water in medium microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Cool to room temperature. Spread evenly over frosting; cover. Refrigerate at least 1 hour before serving. Lift out of pan onto cutting board, using foil handles. Cut into 36 squares.

BAKER'S ONE BOWL BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
• CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.