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From the Recipe Box: Chocolate Mint Brownies

Sous Chef is heading back to school today and I guess it is time since we have run out of flour, eggs and sugar from all the baking we have been doing. We did manage to get in one last item before her departure. I kept suggesting new items to bake, but in the end, Sous Chef wanted chocolate mint brownies, a dessert that I have been making since she was a baby. So, of course, that is what I made.

This recipe is best described as a cake-like brownie or a dense brownie-like cake. Let’s just say it is wonderfully delicious. This is a three layer brownie, while not difficult to make at all can be rather time consuming since each layer has to set before the next layer can be added. The recipe comes from my local Junior League cookbook.


Brownie Layer:
1 cup sugar
½ cup butter, softened
4 eggs
1 cup all-purpose flour
½ teaspoon salt
1 (16 ounce) can Hershey’s chocolate syrup
1 teaspoon vanilla extract

Mint Layer:
2 cups confectioner’s sugar
½ cup butter, softened
4 tablespoons Crème de Menthe

Chocolate Layer:
6 ounces semi-sweet chocolate
6 tablespoons butter

Brownie layer: Preheat oven to 350 degrees. Cream sugar and butter. Add eggs, flour, salt, chocolate syrup and vanilla. Pour batter into greased and floured 9 x 13 baking pan and bake for 30 minutes. Cool completely.

Mint layer: Combine confectioner’s sugar, butter and Crème de Menthe. Stir until smooth. Spread on cooled cake. Refrigerate until this layer is set.

Chocolate layer: Melt chocolate and butter in a double boiler. Stir until smooth. Let cool slightly and spread on cake. Refrigerate until this top layer is set. Cut into small squares and serve.


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