MINT CHOCOLATE BROWNIES
Our famous Christmas dessert for the holidays! You can add crushed candy cane on the top layer, or add chopped walnuts to the bottom brownie layer. These mint brownies look nice on a tray of desserts, also. Store in the refrigerator for up to 1 week.
Provided by macaroni
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h50m
Yield 20
Number Of Ingredients 14
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.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 39.4 g, Cholesterol 60.6 mg, Fat 19.1 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 103.7 mg, Sugar 31.7 g
LAYERED MINT CHOCOLATE BROWNIES
Another one adapted from Hershey's Food Service. This recipe makes a "trial size" amount. The recipe for food service actually makes 4 times this amount!
Provided by Karen..
Categories Bar Cookie
Time 1h5m
Yield 12 3 inch squares, 12 serving(s)
Number Of Ingredients 12
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.
CHOCOLATE MINT BROWNIES
One of the best things about this recipe is that these mint chocolate brownies get moister if you leave them in the refrigerator for a day or two. The problem at our house is that no one can leave them alone for that long! -Helen Baines, Elkton, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MAKEOVER MINT LAYER BROWNIES
This slimmed-down recipe, with just half the fat and cholesterol of the original recipe, is still divinely decadent and makes a great meal finale! Marinda Smith - Queen Creek, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, then egg whites, beating well after each addition. Beat in the applesauce, chocolate and vanilla (mixture will appear curdled)., Combine the flour, cocoa and salt; stir into butter mixture just until blended. Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For mint layer, in a small bowl, beat butter until fluffy. Add the confectioners' sugar, extract and food coloring if desired; beat until smooth. Spread over cooled brownies. Refrigerate until firm., For icing, in a microwave, melt chocolate chips and butter; stir until smooth. Gently pour over the top. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 33g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
LAYERED CHOCOLATE MINT BROWNIES (CREME DE MINTH BARS)
These decadent rich minty brownies taste like creme de minth but are actually made with mint extract. They are fantastic and pretty darn easy. But a word of advice, don't make these unless you have somewhere to bring them because they are dangerous! If mint isn't your thing, you could easily vary the flavor of extract and the food coloring. Prep time does not include cooling time.
Provided by HocoRuco
Categories Bar Cookie
Time 50m
Yield 36 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray a 9x13 inch pan with non-stick spray (I think the kind with flour works best).
- In a medium bowl, melt chocolate and butter. Add sugar and beat by hand until well blended.
- Add eggs, flour, vanilla and salt. Blend well.
- Pour batter into pan and bake for 20 minutes.
- Allow to cool, then move pan to freezer.
- In a medium bowl, combine powdered sugar, 4 1/2 tablespoons butter, peppermint extract, evaporated milk and food coloring.
- In a separate bowl or saucepan, melt the 6 ounces of chocolate chips.
- Remove brownies from freezer. Spread mint filling over frozen brownies evenly.
- Immediately pour chocolate over filling. Tip pan to coat evenly. Let set 15 minutes.
- Cut into small squares.
- Store bars in refrigerator or freezer until ready to eat.
Nutrition Facts : Calories 248.7, Fat 16.3, SaturatedFat 10, Cholesterol 38.3, Sodium 103.2, Carbohydrate 28.8, Fiber 2.8, Sugar 21.2, Protein 3.3
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- Prep: Spray a 9x9 pan with nonstick spray and line with parchment paper. Preheat your oven to 325 degrees F.
- Make the Brownies: Melt the chopped bittersweet chocolate and butter together in a microwave safe bowl, microwaving in 30 second intervals and stirring between each, until the chocolate is completely melted. Whisk in the sugar. Add the eggs and vanilla and whisk. Add the flour and salt, and stir until everything is combined. Stir in the water last. Spread batter into your prepared pan.
- Bake: Bake for 48 to 50 minutes. A toothpick inserted into the center will pull out some thick moist crumbs, and will come out clean around the edges. Let brownies cool completely before frosting. Make-ahead tip: Brownies can be made a day ahead, cooled at room temperature, then covered and kept at room temp or in the fridge overnight. Then, frost and top them the next day.
- Make the Mint Buttercream: Mix softened butter and cream cheese together in a medium bowl until creamed. Add the powdered sugar and heavy cream and mix until well combined. Mix in the peppermint extract, and add a few drops more if you want a stronger mint flavor. Mix in the green food coloring last, adding more until desired color is reached. Spread this frosting over the cooled brownies, and let chill in the fridge for 30 minutes. Tip: I prefer using gel food coloring - it gives a stronger color with just a few drops! You can also omit the food coloring if you prefer.
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