I will ask your forgiveness in advance on this one. But I do have my Chocoholics out there that need a fix now and then. This is for you my friends! Let's raise
our brownies in a toast to chocolate!
Chocolate Mint Brownies
1 stick of butter
1 cup sugar
1 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/4 cup cocoa
1/4 teaspoon salt
Preheat oven to 350 degrees. Line a 9 X 13-inch pan with foil or parchment paper and lightly grease with cooking spray. I like to leave an over hang of foil on the short sides of the pan to use for handles when I want to lift out. In a medium bowl, combine the flour, cocoa and salt. In a medium saucepan over low heat, melt the butter. Remove from the heat and add the sugar, stirring well to combine. Whisk in the vanilla and then the eggs. Blend well.
Add the dry ingredients to the wet ingredients and mix well. Pour into the prepared pan and bake for 30-35 minutes, until a toothpick comes out clean when inserted in the center. Cool Completely for at least an hour and then cut into bars.
2 1/2 cups powdered sugar
3 tablespoons butter, softened
3 tablespoons heavy whipping cream
2 oz cream cheese
1/8 -1/4 teaspoon of mint extract (I use Spearmint or regular mint)
2-3 drops green food coloring if desired
In a large bowl combine all ingredients and mix on medium-high speed until light and fluffy. Spread on cooled brownies, top with another brownie and refrigerate 1 hour or until set.
1/3 cup heavy whipping cream
1 1/3 cups semi sweet chocolate
1/3 cup butter
Heat ingredients over medium heat stirring constantly. When chocolate is melted and everything is combined, set aside to cool about 10 minutes. When still slightly warm, pour over the brownies spreading evenly. Return the pan to the refrigerator.
To serve allow to sit at room temperature about 10-15 minutes.
Photograph is copyrighted and the property of ©Welcome Home.