Alpine Mint Brownies
Swapped at the 2011 SE cookie swap by chocolate columnist Liz Gutman.
"Based on crème de menthe brownies. I didn't have any crème de menthe, and I didn't want to buy it just for this, so I just used peppermint extract and a little green food coloring. The brownie recipe is from Baked, which kicks the butt of every other recipe I found online that called for 2 cups (!) of Hershey's syrup. These remind me of one of my favorite candies - Andes mints—but in brownie form. WIN." —Liz
Adapted from the Baked Cookbook.
Alpine Mint Brownies
About This Recipe
|Yield:||2 dozen brownies|
|This recipe appears in:||Weekend Baking Project: Alpine Mint Brownies|
- For The Brownies
- 1 1/4 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder
- 11 ounces dark chocolate, coarsely chopped
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- For The Mint Filling
- 2 cups confectioner’s sugar
- 1/2 cup (1 stick) unsalted butter
- 2 to 3 tablespoons heavy cream
- 1 1/2 teaspoons mint extract
- 2 drops green food coloring (optional)
- For The Ganache Glaze
- 6 ounces chocolate chips or chopped chocolate
- 3 ounces butter
For The Brownies:
Preheat the oven to 350˚F. Grease a 9”x13” glass or light-colored metal baking pan. In a medium bowl, whisk the flour, salt, and cocoa powder together.
Put the chocolate and butter in a large bowl and melt it over a saucepan of simmering water, or in the microwave (heat for 1 minute, then stir and heat in 15-second increments until melted). Add the sugars and whisk to combine.
Add the eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir until combined (make sure not to overbeat, or the brownies will be cakey). Sift the flour mixture over the chocolate mixture; fold gently with a spatula until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and spread evenly; bake in the center of the oven for 30 minutes, rotating halfway through. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs sticking to it. Let the brownies cool completely in the pan.
For The Mint Filling:
Beat the sugar and butter with an electric mixer on medium speed until combined and creamy. Add a tablespoon of cream, the mint extract, and the food coloring (if using) and beat until combined. The filling should be just spreadable; if it’s too thick, add a little more cream.
Spread in an even layer over the cooled brownies and place in the fridge for 10-15 minutes to firm up.
For The Ganache Glaze:
Combine in a small bowl and melt in the microwave; 30 seconds on High, then 10-second increments until melted. Allow to cool to room temperature and pour over the firm mint filling, spreading in an even layer.
Allow the brownies to set in the fridge for 10-20 minutes. Using a sharp knife, and wiping with a warm towel between cuts, cut into pieces and serve.