Friday, April 5, 2013

Creamy Mint Chocolate Brownies

I noticed I hadn't posted a brownie recipe for at least a month. 

Seriously! What is the world coming to?

I haven't ever posted a mint brownie recipe before because I hadn't found one yet that was "knock your socks off" amazing.  Either the mint was too strong and tasted like toothpaste, or the consistency of the mint layer was too much like frosting, or the brownie layer was too dry and thick.

Well ladies and gentleman...I think I have finally found "THE ONE". 

Yep it's true.  The one mint brownie no one can stay out of, and I repeat no one. Even my mint hating children and friends about died over this brownie and even asked for seconds and thirds.  

It is seriously that good. The mint layer is a cream cheese base so it is a perfect combination of creamy yet with a subtle mint flavor. The homemade brownie is super tasty too. Fudgy and moist. Then adding the chocolate ganache to the top takes it to a whole new level.

My friends you N.E.E.D. to make this brownie right now. Drop whatever you are doing and make it now!

Creamy Mint Chocolate Brownies

1 cup butter, melted
2 cup sugar
1/2 cup cocoa powder
2 tsp vanilla
4 eggs
1 1/2 cup flour
1/2 tsp salt
3/4 cup semi-sweet chocolate chips

Mint Filling:
2 1/2 cup powdered sugar
2 tbsp butter, softened
4 oz cream cheese, softened
1/2 tsp mint extract
2-3 drops green food coloring
3 tbsp whipping cream
dash salt

Chocolate Topping:
1/3 cup whipping cream
1 1/3 cup semi sweet chocolate chips
1/3 cup butter

1. Preheat oven to 350°F. Spray 9x13 pan with non stick cooking spray. Set aside.

2.In the bowl of your stand mixer combine butter, sugar, cocoa powder and vanilla. Mix on low until combined and smooth, about 1 minute. Add eggs, one at a time, mixing well after each one. In a small bowl whisk flour and salt together. Add to butter mixture and mix again till smooth, about 2 minutes. Stir in chocolate chips.

3. Put batter into your prepared pan and for 25-35 minutes. Being careful not to over bake them, you want them moist and fudgy. Remove the pan from the oven and let the brownies cool completely.

4. While the brownies are baking, make the chocolate topping by combing whipping cream, semi sweet chocolate chips, and butter into a medium-sized sauce pan. Heat ingredients over medium high heat, stirring constantly until everything is melted and well combined, about 2-3 minutes. Set the pan aside to cool. Stir this mixture every 5 minutes to help cool because you want it to be lukewarm when you pour it over the mint filling.

5. To make mint filling, in a medium size bowl combine powdered sugar, softened butter, softened cream cheese, mint extract, green food coloring, and whipping cream. Beat the ingredients for 2-3 minutes or until light and fluffy.

6. To assemble: when the brownies are completely cool spread the mint filling over the top of them then refrigerate the two layers for about 20 minutes to let the filling set up a little bit. Then pour the chocolate ganache over the top of the mint filling, spreading carefully with a knife to the edges. Then place the pan back in the fridge for an hour, or until the chocolate layer is set. To serve, cut with a sharp knife and enjoy!

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