Mint Julep 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).

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.

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.

MINT JULEP BROWNIES

Steps:

• Preheat oven to 350F, and grease and flour a 13 x 9 inch pan.
• Melt butter and chocolate in a saucepan over low heat, stirring often until smooth; cool slightly.
• Beat eggs at medium speed in a mixer for 2 minutes; gradually add in sugar.
• Beat well.
• Add in chocolate mixture, flour, bourbon, extract, and salt and beat well.
• Pour batter into the prepared baking pan and bake for 25-30 minutes.
• Cool completely before cutting and sprinkling with powdered sugar.

MINT JULEP

Steps:

• Place the mint leaves in the bottom of an old-fashioned glass and top with the sugar. Muddle these together until the leaves begin to break down. Add a splash of seltzer water, fill the glass 3/4 full with crushed ice, and add the bourbon. Top with another splash of seltzer, stir, and garnish with a sprig of mint. Serve immediately.

MINT BOURBON BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13 inch baking pan with parchment hanging over the edges by about 2 inches (to use as handles for removing the brownies later). Spray the parchment with cooking spray.
• Combine the butter and chocolate in a double boiler or bowl set over simmering water and heat, stirring occasionally, until melted.
• Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl. Whisk until smooth. Whisk in the bourbon and melted chocolate. Sift the flour and cocoa powder into the wet ingredients. Stir with a spatula until just combined. Stir in the chopped chocolate thins.
• Pour the batter into the prepared pan and smooth with a spatula. Bake on the bottom rack of the oven until the edges are set and a toothpick inserted in the center comes out with a few wet crumbs, 35 to 38 minutes. Cool completely on a rack before frosting.
• For the cream cheese frosting: Combine the cream cheese and butter in a mixer fitted with the paddle attachment. Beat on medium-high speed until smooth and light, 1 to 2 minutes. Add the confectioners' sugar and salt and beat on low to incorporate, then increase the speed to medium high and beat until light and fluffy, about 1 minute. Add the bourbon, extract and food coloring. Beat until smooth and pale green in color, scraping down the bowl once, about 30 seconds.
• Remove the cooled brownies from the pan and peel off the parchment. Spread the frosting on the brownies in an even layer. Top with the chopped chocolate thins. Cut into squares to serve.

KENTUCKY MINT JULEP BROWNIES

Steps:

• Heat oven to 350, F.
• Grease bottom of 13x9 inch pan.
• In large bowl, combine brownie mix, water oil and egg.
• Beat 50 strokes by hand.
• Stir in 1/2 c mint chocolate chips and 1/2 c pecans.
• Spread batter in greased pan.
• Bake at 350 for 30-35 minutes or until center is set.
• Drizzle 2-3 T bourbon over hot brownies.
• Cool completely.
• In small bowl, beat all filling ingredients until smooth, adding enough milk for desired spreading consistency.
• Spread over cooled brownies.
• In small saucepan over low heat, melt 1 c mint chocolate chips and 1/4 c margarine, stirring constantly until smooth.
• Remove from heat;
• Stir in 1 t bourbon.
• Cool slightly.
• Carefully spoon glaze over filling.
• Spread to cover.
• Garnish with pecan halves and mint leaves.
• Store in refrigerator.

MINT JULEP BROWNIES

Steps:

• Combine chocolate and butter in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts.
• Let stand 10 minutes.
• Beat eggs at medium speed with an electric mixer until thick and pale (about 2 minutes); gradually add sugar, beating well.
• Add chocolate mixture, flour, and next 3 ingredients; beat at low speed 1 minute.
• Spoon into a lightly greased and floured 13x9x2 inch pan.
• Bake at 350F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
• Cool on a wire rack 10 minutes.
• Sprinkle with powdered sugar; cut into bars.
• Garnish, if desired.

MINT JULEPS

Steps:

• Combine water, sugar and chopped mint leaves in a small saucepan. Bring to a boil over high heat until the sugar is completely dissolved. Allow syrup to cool, approximately 1 hour. Pour syrup through a strainer to remove mint leaves
• Fill eight cups or frozen goblets with crushed ice and pour 4 ounces of bourbon and 1/4 cup mint syrup in each. (Proportions can be adjusted depending on each person's sweet tooth). Top each cup with a mint sprig and a straw. Trim straws to just barely protrude from the top of the cups. Serve juleps on a silver platter.

TRADITIONAL MINT JULEP

Steps:

• To make the mint simple syrup, add the water and the sugar to a small saucepan and boil for 1 to 2 minutes stirring until sugar is dissolved. Muddle mint slightly to release natural oils, stir it into the syrup mixture. Set aside to cool for about 10 minutes.
• Fill an 8-oz glass with crushed ice. Pour in the whisky and give it a good stir. Then top with the mint syrup and a few sprigs of fresh mint.
• Enjoy slowly (and responsibly).