We’re Back! With MINT BROWNIES!!!

So, I now have a working oven again. Actually, it’s a new oven. Not because of the issues with the other, but because we ended up moving forward with our plans to redo our kitchen and replaced all of our appliances. Big fan so far.

And, to break in the new guy, we made some delicious mint brownies! I say we because, as most who read my other blog(s) know, I am expecting and high risk therefore doing all I can to limit activity, particularly at the point in pregnancy which I am currently approaching. So, rather than be on my feet for 45 minutes baking, I did some preliminary prep and then sat on the couch and directed my dear husband, who really did most of the work.

Recipe from Betty Crocker using a Ghirardelli mix.

Chocolate Mint Brownies

Brownie Base:

  • 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix (again, we used Ghirardelli instead, in the same baking aisle at the grocery store as the Betty Crocker, etc.) (* Apologies for pic quality in this post – my camera/lens was being a whore so to get it to auto focus I’d have to hold things like 4 feet away from the camera.)
  • Water, vegetable oil and egg called for on brownie mix box

Filling:

  • 2 1/2 cups powdered sugar
  • 3 Tbsps butter or margarine, softened
  • 3 Tbsps whipping cream
  • 2 oz cream cheese, softened (recipe says “from 3 oz. package” – not sure why that matters, ours came from an 8 oz. package).
  • 1/8 to 1/4 tsp mint extract
  • 2 drops green food color (we used the gel kind)

Topping (More on this below but we didn’t actually make this topping, rather we used the one that came with the Brownie mix).

  • 1/3 cup whipping cream
  • 1 1/3 cups (8 oz) semisweet chocolate chips
  • 1/3 cup butter (do not use margarine)

STEP 1: Heat oven to 350°F (325°F for dark or nonstick pan) NOTE – the brownie mix said 325 so that’s what we did. Grease bottom only of 9-inch square pan (brownie mix said 8 inch square and that 9 inch wasn’t recommended, so we used 8 inch) with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours (We cooled about an hour, they were fine)

STEP 2: In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.

STEP 3: Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.

So, here’s where we went astray. See, the whipping cream we used in step 2? Well, we didn’t read farther ahead, and DH, loath to cram our new fridge full of crap we wouldn’t use, said that since we’d NEVER use whipping cream before it expired, we should just toss the rest. So we did. Then we got to step 3 and said…uh…whoops! Luckily, the brownie box mix came with a fudge topping so we used that. It was in a packet and just required that you warm it in hot tap water for a few minutes before spreading over brownies. So, we did that and spread it over the brownies/mint frosting.

Didn’t get a pic before it went in the fridge but here are the final product.


THey actually came out much better than I anticipated (aesthetically). I did have some trouble getting them out of the pan though so the bottoms kinda fell apart as we sliced and removed. I ended up discarding most of the edge pieces and had a lot of scraps (which our little guy loved nibbling on as I finished).

(Scraps in the bowl that couldn’t be used b/c they weren’t presentable enough to bring over to our friends’ house for dinner).

(The poor tray after I’d hacked away at it).

They tasted pretty good. I didn’t think the mint flavor was quite strong enough, whereas the hubs thought it was almost too strong and said he couldn’t taste the brownie. We both liked them still, we just tend to have a mint disagreement (he thinks Shamrock Shakes are too minty, I think they taste like vanilla with a hint of mint and aren’t minty enough. Not sure which of us is closer to the norm).

Hoping to be posting more again now (even if many of the projects are done mostly by the husband under my direction). Thanks for reading!

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6 thoughts on “We’re Back! With MINT BROWNIES!!!

  1. Bon Appetit has a recipe for mint brownies that is really similar. The brownie layer is really dense though, like flourless chocolate cake dense. Delish. But yours came out prettier than mine – my chocolate ganache melted into my mint layer. :(. Next time freeze the whipping cream, either flat in a ziplock or in an ice cube tray popping out the cubes and storing in a ziplock. Great add in to sauces or soups – you can’t whip it again but cream should never go to waste lol.

  2. Pingback: Peppermint Brownie Pie | Fat Girl Bakes

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