Yes, I’m sharing something with a little green in it just in time to celebrate St. Patrick, but these amazing brownies can be made any time of year.
Truthfully, I was nervous about making them. You see my friend Denise already makes what I consider to be a perfect mint brownie. So why would I waste my time making something that couldn’t possibly compete? I dunno. Curiosity I guess.
The good news is that this recipe is different enough from my friend’s that I now have two favorites. The most notable difference is in the brownie layer: this recipe’s brownie layer is definitely more thick, which, in the end, yields a taller brownie. But the taste…well, it’s equally as good as my first favorite.
I recently took these to a baby shower and knew they were a sure success when one of the attendees declared, “These are even better than the BYU mint brownies.” You alumni know what she’s talking about. The chocolate and mint really become best friends in this recipe and make the most delicious sweet treat.
So, bookmark, pin, or just get into your kitchen to make some mint brownies. You won’t be disappointed!
adapted from SavvyGirl & Company
For the brownie layer:
2 cups sugar
1 cup butter, softened
4 (1-ounce) squares unsweetened chocolate, melted and slightly cooled
2 ½ cups flour
¼ teaspoon salt
¼ teaspoon baking powder
2 teaspoons vanilla
4 tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
½ teaspoon peppermint extract
1 teaspoon vanilla extract
Few drops green or red food coloring
6 tablespoons butter
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
Heat oven to 325. Grease a 9×13 baking pan. In large bowl, cream sugar and butter until fluffy. Beat in eggs until well-blended; then add melted chocolate. Mix dry ingredients and add to creamed mixture along with vanilla.
Bake for 28-32 minutes, or until no imprint is left when touched or a toothpick inserted into the center comes out clean. Do not overbake.
Mix mint frosting ingredients until creamy and spread on cooled brownies. Refrigerate 1 hour.
For glaze, combine butter and chocolate chips in top of double boiler. Add the vanilla and blend thoroughly. Pour gently over the mint frosting and spread by tipping pan; refrigerate until glaze is set.