Minty Fudgy Brownies Recipes

MINT BROWNIES

Steps:

• Place rack in the center of your oven and preheat the oven to 350 degrees F. Grease an 8×8-inch pan and set aside.
• Prepare the brownie layer: In a heat-proof bowl set atop a pan of simmering water so that the bottom of the bowl does not touch the water's surface, melt the 12 tablespoons butter and 3 ounces chocolate together. Stir frequently and watch carefully so the chocolate doesn't burn. When the chocolate has nearly melted, remove from heat and stir until smooth. Set aside and let cool completely.
• Once the chocolate has cooled, add the eggs one at a time, beating well after each. Add the vanilla extract and sugar, beating thoroughly. Add the whole wheat pastry flour and all-purpose flour, then beat until blended. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, until the middle appears set and a toothpick inserted in the center comes out clean. Let cool completely.
• Prepare the mint layer: In a medium bowl, beat the 3 tablespoons of softened butter and powdered sugar together. Add the milk and peppermint, beating until smooth, then beat in the food coloring. Spread over the cooled brownie base and refrigerate until firm.
• For the topping: Melt the 1 1/2 ounces chocolate and 1 1/2 tablespoons butter together, stirring until smooth. Drizzle over the chilled mint layer, then spread with a spatula, gently covering the surface with a very thin layer. Place in the refrigerator to set, then cut into squares. The brownies will cut more easily (and are delicious) when chilled. Enjoy with a large glass of milk.

MINTY FUDGE BROWNIES

Steps:

• Preheat oven to 325° F and grease a 13x9-inch baking pan.
• In a small bowl, combine flour, baking soda, and salt; set aside.
• In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL then remove from heat.
• Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth.
• Transfer to a large bowl and let cool slightly (so you don't cook the eggs).
• Add eggs, one at a time, beating well after each addition.
• Stir in flour mixture gently (be sure not to overmix).
• Stir in nuts, if using.
• Spread into prepared pan.
• Bake for 28-32 minutes.
• Cool completely in pan on a wire rack.

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.

TRIPLE LAYER FUDGY MINT BROWNIES

Steps:

• 1. Brownies - Preheat oven to 350F. Line 9×13 inch pan with foil, spray with cooking spray; set aside. Alternately, use a 9-by-9-inch pan for thicker brownies, which is my preference. I don't usually use the foil I like my glass baking dishes.
• 2. Microwave chocolate and butter in large microwaveable bowl for 90 seconds or until butter is melted. Stir until chocolate is completely melted and smooth. Stir in sugars. Stir in eggs and vanilla. If adding espresso or coffee, add it now; batter will be a bit granular and that's okay. Stir in flour until just combined, do not over mix. Pour into prepared pan.
• 3. Add the Nutella to the top of the brownie mixture and either just leave it sit on top or marble it with a knife in a zig-zag pattern.
• 4. Bake for 25 to 28 minutes, or until edges pull away from the side of the pan and top and center have just set. Keep these gooey and don't over bake; brownies will continue to firm up as they cool.
• 5. Minty Layers - In medium bowl, stir together marshmallow fluff, mint extract* (be very careful and do not use more than this unless you love mint; a little bit of mint goes a very long way), 4 drops of food coloring, or until your green is achieved.
• 6. Mix in vanilla frosting and melted white chocolate chips. Spread across the cooled brownies.
• 7. Top with crumbled mint Oreo Cookies.