Prep 1 hr 30 mins
Cook 25 mins
This is one of the things we made and sold at the specialty grocery/cafe' that I worked at. These brownies are rich and moist and a great treat for mint lovers. They have to be pretty good to sell for two dollars a brownie! (prep time includes refrigeration)
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 cup butter
- 4 ounces baking chocolate
- 1 cup flour
- 8 tablespoons butter
- 2 cups confectioners' sugar
- 1 1⁄2 teaspoons peppermint extract
- green food coloring
- 3 -4 tablespoons cream
- 1 (6 ounce) package chocolate chips
- Beat eggs until fluffy.
- Add sugar and vanilla; beat well.
- Melt the butter and chocolate and add to the mixture (mixing well).
- Add flour and stir until smooth.
- Pour into pan.
- Bake at 375*F for 25 min (if using 9x12 pan) or for 20 min (if using 15x10 pan).
- Topping: Mix 4 tablespoons butter, confectioners' sugar, mint, and cream.
- Add green food coloring.
- Frost brownies and refrigerate.
- Chill 1 hour.
- Top with remaining butter and melted chocolate chips.
- Refrigerate and cut into squares.
The last step with the chocolate chips and butter did not turn out for me. It was a gloopy mess. Not at all what the pictures resembled. I actually tried it twice and was mad after I wasted the ingredients. I decided to put both of my tries into the kitchen aid and add milk and some powdered sugar to see what would happen. Turned out better than the gloopy mess. Next time I will just make a chocolate frosting to put on the top. Other than that, they tasted great. Will make again but with my own frosting recipe.
These brownies are really dense and minty....and delicious! I halved the recipe in a 8x8 pan and I'm glad I did because they are so rich! They took me about 22 minutes to bake this half recipe. Thanks for posting:)
These are fantastic brownies! They taste like Thin Mints and were very popular with the family. Yum! It does take a bit more work and time to do the layers, and if I could cut through the layers without breaking/smashing the top layers to bits and things sliding apart when I tried lifting them out of the pan it would look nice too. Guess that part takes more skill than I currently have. :) I made them again without the top two icing layers and just put the peppermint extract into the brownie batter. It still tasted wonderfully chocolatey and minty, and without all the failed presentation fuss.