Hinty Minty Brownies Recipes

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.

CHOCOLATE MINT BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in syrup and vanilla. Add flour and salt; mix well. , Pour into a greased 13x9-in. baking pan. Bake 30 minutes (top of brownies will still appear wet). Cool on a wire rack. , For filling, in a small bowl, cream butter and confectioners' sugar; add water, extract and food coloring until blended. Spread over cooled brownies. Refrigerate until set. , For topping, melt chocolate chips and butter. Cool 30 minutes, stirring occasionally. Spread over filling. Chill. Cut into 72 bars. Store in refrigerator.

HINTY MINTY BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Grease 8 x 8 baking pan.
• Melt butter in a small sauce pan and add Hint of Mint chocolate mix and sugar.
• Stir to dissolve, then pout into a bowl and let cool.
• Add the beaten eggs, vanilla extract, and sifted flour, mix well into a smooth batter.
• Pour into a pan and bake for 40-45 minutes.
• Leave to cool and cut into squares.
• Store in an air tight container.

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.

CHOCOLATE MINT BROWNIES

Steps:

• Dip measuring cup into mix and level off; allow to come to room temperature.
• Heat oven to 350°F.
• Grease 9-inch square pan.
• In small saucepan over low heat,melt chocolate chips,stirring constantly.
• In a large bowl,combine mix,melted chocolate chips,nuts,vanilla and eggs at low speed just until blended.
• Spread evenly in greased pan.
• Bake at 350 F for 20-25 minutes or until set.
• Immediately arrange mints on top; return to oven an additional 5 minutes.
• Spread softened mints evenly over brownie surface.
• Cool completely;cut into bars.

LAYERED MINT CHOCOLATE BROWNIES

Steps:

• Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan (or line with foil).
• Combine all brownie ingredients in large bowl and beat until smooth. Pour batter into prepared pan.
• Bake 25 to 30 minutes or until top springs back when lightly touched in center. Cool completely on wire rack.
• Prepare mint cream: Combine all mint cream ingredients in a large bowl and beat until smooth. Spread evenly over brownies. Cover and refrigerate.
• Prepare chocolate glaze: Melt butter and chocolate syrup in a large saucepan over very low heat. Remove from heat and stir until smooth.
• Cool slightly and then pour glaze over chilled brownies.
• Cover and refrigerate at least 1 hour before slicing and serving.
• Store leftovers covered in refrigerator.

MINTY FUDGY BROWNIES

Steps:

• Preheat the oven to 325 degrees, prepare an 8x8-inch pan by spraying it with a light coating of non-stick spray.
• Add the melted butter, water, eggs and peppermint extract to the brownie mix. Do not overmix.
• Pour the batter into pan and bake for for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.
• Peppermint Buttercream Frosting.
• Beating together 1 cup of powdered sugar and softened butter with an electric mixer.
• Mix in another 1/2 cup of powdered sugar, add 1 tablespoon of milk, and both extracts.
• Mix frosting until smooth.
• Chocolate Frosting:.
• Bring 1/3 cup milk and 1/4 cup butter to a boil in a small saucepan over medium heat.
• Pour the chocolate chips into a heat-safe bowl.
• When the milk and butter come to a boil, pour over the chocolate chips and let it sit for a couple minutes.
• Add the vanilla extract and whisk until smooth.
• Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth.
• Spread the white frosting on the cooled brownie first. Follow with the chocolate frosting. Feel free to use extra decorative frosting to add to the presentation.

CHOCOLATE MINT BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
• In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
• Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.