Chocolate Mint Brownies

NOTE: I like these mint brownies even better than this recipe that I posted previously!

Brownie Base
1 box Betty Crocker Original Supreme brownie mix. (The one with the chocolate syrup pouch)
Water, Vegetable oil, and egg as called for on the box.

Filling
3 1/2 c. Powdered sugar
1/4 c. Butter, softened
1/4 c. Whipping cream
3 oz cream cheese, softened
1/2 tsp mint extract
4 drops green food color

Topping
1/2 c. Whipping cream
1 bag semi-sweet chocolate chips (2cups)
1/2 c. Butter

1. Heat oven to 350. Grease bottom of 9x13 pan and make the brownies according to the box. Cool completely.
2. In a large bowl, beat filling ingredients with electric mixer on medium speed till smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3. Meanwhile, in 2-quart nonstick sauce pan heat topping ingredients over medium-low heat , stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or untllll set. Before cutting, let stand 10 mins at room temperature. Store covered in the refrigerator.

Mint Brownies

FOR THE BROWNIES:

• 1 cup Melted Butter
• ½ cups Cocoa Powder
• 2 cups Sugar
• 4 whole Eggs Beaten
• 1 teaspoon Vanilla Extract
• ½ teaspoons Salt
• 1-½ cup Flour

FOR THE MINT FROSTING:

• ½ cups Butter, Softened
• 2 Tablespoons Milk
• 2 cups Powdered Sugar
• 1 teaspoon Peppermint Extract
• 5 drops Green Food Coloring

FOR THE GANACHE TOPPING:

• ½ cups Butter
• 1-½ cup Semi-Sweet Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.

Note: Increasing amounts to 1 1/2 times the original amounts will yield a baker’s half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix.

Pour into a 9×13 pan sprayed with cooking spray. If making 1 1/2 recipe, pour into a baker’s half sheet (large cookie sheet).

Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won’t look melted but once whisked, it will.)

Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.

Homemade Hot Fudge Sauce

{Note to self} Remember this cute gift idea for Christmas: Farr's Candy Cane Ice Cream and a yummy jar of homemade hot fudge sauce.

Hot Fudge Sauce
2 c. semi-sweet chocolate chips
1 cube butter
1 can sweetened condensed milk
1 1/2 tsp pure vanilla extract**

Combine all ingredients in a medium sauce pan over medium-low heat and stir continually, until completely melted and hot. Do not boil.

Mixture will thicken as it cools. Microwave, stirring every 30 to 60 seconds, until the hot fudge melts again and gets hot.

**To make peppermint hot fudge sauce, substitute peppermint extract.

Milky Way Brownies

I was trying to use up a bunch of Milky Way candy bars we had & found a few similar versions to this recipe online. I thought it was both a cakey & fudgey Brownie at the same time.

Ingredients:

1/2 cup butter

13 fun-size Milky Way bars, chopped into thirds (I had the mini size, and ended up using 30 of those cut in half)

1/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees F.

Combine candy bars with 1/2 cup butter in a small saucepan. Cover and stir over very low heat until smooth. This is the part that takes patience, but stir, stir, and eventually it will get nice & smooth. Transfer to a bowl, let cool a bit while frequently stirring. Add in sugar and vanilla extract. Add eggs one at a time, beating well after each addition.

In another bowl, combine flour, baking powder and salt. Stir flour mixture into batter. Spread into buttered 8-inch square pan. Bake for 30 minutes or until edges pull away from sides of pan. Let cool. We didn't frost ours...the hubby said they didn't need it. Enjoy!

Best Basic Brownie

I use this basic brownie recipe for brownie sundaes, brownie trifle, etc. It's a quick and simple recipe that feeds a crowd.

Brownies

3 cubes butter
3 cups sugar
2/3 cup cocoa
6 eggs
3 cups flour
2 tsp vanilla
Nuts (optional)

Cream together the butter, sugar, and vanilla, then add the cocoa and beat well. Add the eggs one at a time, mixing after each addition. Add the flour and mix until just incorporated. Stir in the nuts. Pour into a large cookie sheet and bake at 375 for 20 minutes.

Variations:

1. After the brownies have cooked and cooled, drizzle melted caramel on top and sprinkle with toasted pecans.

2. Cover the cooked brownies with mini marshmallows then place the pan under the broiler until the marshmallows are "toasted." Drizzle melted chocolate or caramel over the top of the marshmallows.

3. Spread a nice layer of creamy peanut butter over the cooked and cooled brownies, then top with marshmallows and broil to "toast", then drizzle with chocolate.

4. Right when the brownies come out of the oven, poor about 1/2 a bag of Andes Mint pieces (found in the baking section with the chocolate chips)over the hot brownies. Let them melt and then cool to form a minty "crust" on top of the brownies.