mint brownies...day 8
I am almost afraid to say this, but, I really do not love brownies! Also, I am never really sure if they are a cookie, a really small piece of cake or a seriously flat cupcake. Well, this is about to change because I have discovered mint brownies & this fabulous combination of mint & chocolate is irresistible! I am not going to go on & on about how wonderful these are, I will just give you the recipe & you can see for yourself!
mint brownies
1 package (8 ounce) cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp mint extract
4 drops green food color
1 cup butter
4 ounces unsweetened bakers chocolate cut inti pieces
2 cups sugar
2 tsp vanilla
4 eggs
1 cup flour
for the frosting:
2 TB butter
2 Tb corn syrup
2 TB water
2 ounces unsweetened baking chocolate cut into pieces
1 tsp vanilla
1 cup powdered sugar
Preheat the oven to 350*. Grease & flour a 13x9 inch pan. In a small bowl, beat the cream cheese & 1/4 cup sugar until smooth. Add egg, mint extract & food coloring. Mix well & set aside.
In a 3 to 4 quart saucepan, melt 1 cup butter & 4 ounces chocolate over very low heat, stirring constantly. Remove from heat, cool slightly. Stir in 2 cups sugar & 2 tsp vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour, mix well. Spread batter into prepared pan. Carefully spoon cheese filling over brownie mixture. Gently cut through layers with a knife to marble. Bake 45 to 50 minutes or until set. Cool completely.
In a heavy saucepan, heat 2 TB butter, corn syrup & water to a rolling boil. Remove from heat. Add 2 ounces chocolate & stir until melted. Stir in 1 tsp vanilla & powdered sugar, beat until smooth. Frost the cooled brownies. Cut into squares. Cover & store in the refrigerator.
1/4 cup sugar
1 egg
1 tsp mint extract
4 drops green food color
1 cup butter
4 ounces unsweetened bakers chocolate cut inti pieces
2 cups sugar
2 tsp vanilla
4 eggs
1 cup flour
for the frosting:
2 TB butter
2 Tb corn syrup
2 TB water
2 ounces unsweetened baking chocolate cut into pieces
1 tsp vanilla
1 cup powdered sugar
Preheat the oven to 350*. Grease & flour a 13x9 inch pan. In a small bowl, beat the cream cheese & 1/4 cup sugar until smooth. Add egg, mint extract & food coloring. Mix well & set aside.
In a 3 to 4 quart saucepan, melt 1 cup butter & 4 ounces chocolate over very low heat, stirring constantly. Remove from heat, cool slightly. Stir in 2 cups sugar & 2 tsp vanilla. Add eggs, one at a time, beating well after each addition. Stir in flour, mix well. Spread batter into prepared pan. Carefully spoon cheese filling over brownie mixture. Gently cut through layers with a knife to marble. Bake 45 to 50 minutes or until set. Cool completely.
In a heavy saucepan, heat 2 TB butter, corn syrup & water to a rolling boil. Remove from heat. Add 2 ounces chocolate & stir until melted. Stir in 1 tsp vanilla & powdered sugar, beat until smooth. Frost the cooled brownies. Cut into squares. Cover & store in the refrigerator.
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