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March 2009 Issue
Double Chocolate-Mint Brownies
by Ronda L. Halpin
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March brings us the first signs of spring and the fun springtime holiday of St. Patrick's Day. It seems a perfect time to introduce the bright flavor of mint to desserts and mint pairs so perfectly with chocolate that I couldn't resist sharing one of my favorite brownie recipes of all time.

The key to the strong flavors in these brownies is the fun layers. A layer of decadent brownies is smothered in a creamy mint layer and then topped with smooth, rich chocolate. The result is an explosion of flavor in every bite. To make them even more fetching, consider sprinkling the top of the bars with crushed mint candies, such as Andes.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Double Chocolate-Mint Brownies

Bottom layer:
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs, beaten
  • 1/4 cup butter, melted
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) can chocolate syrup
Mint layer:
  • 2 cups powdered sugar
  • 1/4 cup butter, melted
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • 2 drops green food coloring
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
Preheat the oven to 350° F.

To prepare the bottom layer, lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour and salt; stir with a whisk. Combine the granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add the flour mixture to the chocolate mixture, stirring until blended. THE BATTER WILL BE VERY THIN! Pour the batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in the center comes out almost clean. Cool completely in the pan on a wire rack.

To prepare the mint layer, combine the powdered sugar, 1/4 cup melted butter, and the next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread the mint mixture over the cooled cake.

To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until they are melted, stirring after 30 seconds. Let it stand for 2 minutes. Spread the chocolate mixture evenly over the top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

  • Yields: 20 servings
  • Preparation Time: 1 hour

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