April 14, 2010

Chocolate Mint Brownies

I have been wanting to make these little cuties for quite sometime now and finally made them for a friend. I got this really cute mini cheesecake pan from William-Sonoma and I must say...worth every penny:) This is the BYU chocolate mint brownie recipe that has been passed around for as long as I can remember. But, if you need a short-cut, just use box brownies, using the cakier brownie instead of fudgy (basically add one extra egg). I found the idea on a blog called Satisfying My Sweet Tooth.

Chocolate Mint Brownies

1 C sugar
1 1/2 C butter, softened and divided
4 eggs
16 oz canned chocolate syrup
1 C flour
1/2 tsp baking powder
2 C powdered sugar
1 T milk
1 tsp peppermint extract
2-3 drops green food coloring
6 oz chocolate chips

Combine sugar and 1/2 C butter; blend in eggs, chocolate syrup, flour, and baking powder. Pour batter into a greased 9x13 pan or jelly roll pan and bake at 350 degrees for 20 minutes. Place in refrigerator until cool. Blend in another 1/2 C butter and powdered sugar in a mixing bowl. Add milk, peppermint extract, and food coloring. Mix well and spread over chocolate brownie layer. Refrigerate until firm. Melt chocolate chips and remaining 1/2 C butter and stir until well mixed. Pour over mint layer and refrigerate until firm. Cut into squares and keep in fridge until served.

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