The Things I Love Most

Tips To Enjoying Life With Your Family

Mint Brownies

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mint brownies
I LOVE brownies. I could eat the whole center of a pan of these brownies {you know the big Ghirardelli Chocolate brownie mix from Costco}. I have a friend that wants one of theseand these are pretty cool also, but I wish they made one that would just make the center and no edges! They have to be undercooked and super chocolaty! That yummy fudgey, gooey chocolate bliss calls my name every so often and I just have to give in. For 60 days when I did my no sugar thing I didn’t eat any, and it was hard. For some reason during that time they were all around me tempting me, well actually I wasn’t really tempted, thanks to my morning prayer asking God to help me not feel tempted. My friend was doing a brownie project trying to find the best homemade brownie recipe and she brought some delicious plates over to us. They were also served at parties I went to, but the hardest was when I was at Woman’s Conference and everyone was buying the infamous BYU Mint Brownies. Here is the recipe for those Delectable BYU Mint Brownies {without nuts for me} They sell over 12,300 brownies during this conference at $2.00 a piece. That is a HUGE chunk of change BYU makes of those delicious brownies. Seriously go read about it here its a pretty funny article. I had three days left on my diet and was SO tempted to give in, but I just told myself I could make a whole pan when I got home, and I did!!
 
I didn’t do the actual BYU mint Brownie Recipe, but found one here that I think is even better!
 
Mint Brownies
Recipe by Our Best Bites Brownies:4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powderFrosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.

While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.

 
The top layer isn’t a frosting, it is just a chocolate glaze. I found this recipe before I found the BYU ones, so I will have to try the BYU one’s next! Sorry I am not a food photographer, but they were delicious, and they do have mint in there you just can’t see it covered by the delectable chocolate!