French Cream Mint Brownies Recipes

MINT BROWNIES

Steps:

• Preheat oven to 350 degrees F. Grease a 9×13'' inch pan with nonstick cooking spray.
• Chop the butter and the unsweetened chocolate into chunks and place together in a microwave safe bowl.
• Microwave on low power in 30 second intervals, stirring in between, until melted. (You could also melt them over LOW heat in a saucepan, stirring constantly). Set aside to cool, stirring occasionally.
• In a large bowl beat together the eggs, sugar, and vanilla. Slowly add the melted chocolate, while stirring.
• In a separate small bowl combine the flour and baking powder. Stir the flour into the chocolate batter, just until combined. Don't over-mix.
• Pour batter into greased pan and bake for 20-30 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and allow to cool completely.
• Combine all frosting ingredients and beat until light and fluffy. Add more milk if you want it thinner.
• Spread the frosting evenly over the cooled brownies. Refrigerate while you make the chocolate glaze.
• Place chocolate chips and butter in a microwave safe bowl. Microwave one low power in 30 second intervals, stirring in between, until melted and smooth. Allow to cool for about 5-10 minutes.
• Spread evenly over the frosted brownies. Return to fridge to allow the chocolate to harden.
• Allow the bars to sit at room temperature for 10 minutes before cutting into squares. (If you try to cut into them while they are cold the top chocolate layer will crack pretty easily and they wont be as pretty).

CREME DE MENTHE BROWNIES RECIPE

Steps:

• Preheat oven to 350 degrees. Grease or line with foil a 9 x 9 baking dish.
• In a large bowl or the bowl of a stand mixer, cream together butter and sugar.
• Add vanilla and eggs, and mix until smooth.
• Add flour, cocoa, baking powder, and salt, and mix until just combined.
• Gently fold in creme de menthe pieces, reserving a few to sprinkle on top.
• Spread evenly in prepared pan, top with remaining creme de menthe pieces, and bake 20-25 minutes, or until a toothpick inserted about two inches from the side of the pan comes out clean.
• Let cool and then cut into squares (I usually cut 16 squares, since they are pretty rich).

CREME DE MENTHE MINT BROWNIES

Steps:

• Prepare the brownies according to the package directions.
• While the brownies are hot, sprinkle the crème de menthe candies on top and allow them to melt. You can swirl the melted candies for a pretty design or simply leave them as they are. It is best to let the candy harden before cutting so you can get nice even pieces.

MINT BROWNIES

Steps:

• Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.
• In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
• Spread brownie mix into the bottom of your 13x9 inch prepared pan. Bake for 40-45 minutes or until toothpick comes out clean. Remove and let cool.
• Beat the butter and the cream cheese together. Add in the mint extract, food coloring, and powdered sugar. Beat until smooth and creamy.
• Spread on top of the cooled brownies and put in the fridge for 30 minutes to chill.
• In a medium sized microwave safe bowl add the butter and the chocolate chips. Melt in the microwave stirring 30 seconds at a time until smooth. Spread on top of mint frosting layer. Chill 1-3 hours until chocolate has set and brownies can easily be cut.

FRENCH CREAM MINT BROWNIES

Steps:

• To make the brownies: cream the sugar and butter together in a mixing bowl.
• Add in the eggs, chocolate syrup, flour, and baking powder; stir to blend.
• Spoon/pour mixture in a greased 15x10 jelly roll pan.
• Bake at 350° for 20 minutes.
• Chill in the refrigerator while making the filling.
• To make the filling: cream the butter and powdered sugar together in a mixing bowl.
• Add in the milk, peppermint extract, and food coloring; stir to blend.
• Spread evenly over the brownie crust; refrigerate until firm.
• To make the frosting: Melt the butter and chocolate chips in a saucepan over low heat; stir constantly.
• Pour evenly over filling.
• Chill slightly; cut into squares.
• Return to refrigerator and chill until firm.

MINT BROWNIES

Steps:

• Make brownies:
• Preheat oven to 350°F. Lightly butter 8x8x2-inch metal baking pan. Stir butter and chocolate in small saucepan over low heat until smooth. Set aside. Using electric mixer, beat eggs and sugar in large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour, peppermint and vanilla extracts and salt; stir until just blended. Mix in nuts.
• Transfer batter to prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool slightly.
• Make toppings:
• Beat powdered sugar, 2 tablespoons butter, milk and extract in bowl until creamy. Spread over warm brownies. Chill until set, about 1 hour.
• Stir chocolate and 2 tablespoons butter in small saucepan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill until set, about 1 hour. Cut into 20 squares. (Can be made 8 hours ahead. Cover with foil; store at room temperature.)