Melting Mint Brownies
Deep-dark, mint-scented brownies are spread with a rich mint frosting, then drizzled with chocolate ganache. If you're a fan of the mint-chocolate combo, these brownies are definitely playing your song! Read our blog about these brownies, with additional photos, at Bakers' Banter.
Brownies
- 3/4 cup butter, melted
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 3/4 cup Dutch-process cocoa
- 3 large eggs
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon peppermint oil
Icing
- 3 cups confectioners' sugar
- 6 tablespoons melted butter
- 3 tablespoons milk
- 1/8 teaspoon peppermint oil, or to taste
Chocolate drizzle
- 2/3 cups chocolate chips or chopped bittersweet chocolate
- 1/4 cup heavy or whipping cream
Directions
|
1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. Or, for easiest removal, grease the pan, line with parchment, and grease the parchment. |
|
|
|
3) Mix in the cocoa powder, beating gently till smooth. |
|
4) Add the eggs, again beating gently till smooth. |
|
|
|
6) Stir in the peppermint oil. The recommended amount will produce fairly strong mint flavor; adjust to taste. |
|
|
|
8) Bake the brownies for 20 minutes, until a cake tester inserted into the center comes out clean. Remove them from the oven, and cool completely. |
|
|
|
|
|
|
|
|
Recipe summary
- Hands-on time:
- 25 mins. to 40 mins.
- Baking time:
- 20 mins. to 25 mins.
- Total time:
- 45 mins. to 60 mins.
- Yield:
- 2 dozen 2" brownies
- Recipe comments (4) »
Tips from our bakers
- To make chocolate hearts, loosen the edges of the brownies, and turn them out of the pan. Spread with the glaze, then cut into hearts with a heart cutter. Pipe on the drizzle, using a pastry bag, or a plastic bag with one corner cut off.
Reviews
03/03/2009
I served these to three families with kids, and no one (adults or kids) could get enough. These are honestly so good, I could not stop eating them. I will certainly make them again. Everyone wanted the recipe. They aren't hard to make, but there are three steps, so it's a little time consuming, but worth every minute you spend. I chilled the iced brownies before drizzling with chocolate, just to make sure the chocolate would set well. I also piped a crosshatch design with a pastry bag and tip, which looked very beautiful.
02/22/2009
wonnderful even for a person who is not crazy about mint. I cut way back on the mint and used extract rather than pepp oil and it turned out fine (follow their guidelines for cutting back). I started to cut them in hearts but realized how much waste there would be and just cut them in small rectangles to serve. I also did not do the choc glaze and that was fine too. The fact that the butter is melted before making the glaze makes it much smoother and creamier. I think I will try that with other powdered sugar frostings as well. In order to stack them in a tin I put a layer down on waxed paper - put it in the frig to harden up the frosting then put another layer of waxed paper down to stack some more. turned out fine for storage.
02/14/2009
Oh my goodness! These are wonderful. Made them this morning, for valentines day. They are rich and delicious and the peppermint makes this recipe special.
01/27/2009
Excellent! I liked both the brownie as well as the icing/glaze. The brownies are thin so there is quite a bit of icing to brownie, which is great if you are a big icing fan. Next time I might cut back on the icing recipe to save on calories.
Bookmark/share
this recipe