I promised everyone that I would post the recipes from Emily and Robert's wedding reception, and I'm just now getting around to it. Rather than post everything at once, I thought I'd break it up a bit. Today's recipe: Mint Brownies. Watch out. There's a lot of butter in here!
Chocolate Mint Brownies – (Recipe for 1 1/2 times is in parenthesis)
1 c. melted butter (1 ½ c.)
½ c. cocoa powder (3/4 c.)
And then add:
2 c. sugar (3 c.)
4 eggs beaten (6)
1 tsp. vanilla (1 ½ tsp.)
½ tsp. salt (3/4 tsp.)
Mix well and then add:
1 ½ c. sifted flour (2 ¼ c.)
Stir in by hand. Do not over mix.
Pour into 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe pour into Baker’s Half Sheet (large cookie sheet.) Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in freezer for 20 minutes.
While brownies are in the freezer make first layer of topping.
½ c. butter softened (3/4 c.)
2 Tbsp. milk (3 Tbsp.)
2 c. powdered sugar (3 c.)
1 tsp. peppermint extract ( 1 ½ tsp.)
green food coloring
Mix thoroughly. Evenly frost brownies and put back in freezer for 20 minutes. Make chocolate ganache top layer.
Chocolate Ganache Topping:
½ c. butter (3/4 c.)
1 ½ c. good semi sweet chocolate chips (2 ¼ c.)
Melt and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked it is.) Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in freezer for another 20 minutes.