Saturday, November 6, 2010
Better Than BYU Mint Brownies
From: Tricia Mickelsen
4 (1 ounce) squares unsweetened chocolate, chopped (baker's chocolate)
1 cup butter
2 cups white sugar
1 cup all-purpose flour
3 cups confectioners' sugar
6 Tbsp. butter
3 tablespoons milk
2 teaspoons peppermint extract
3 drops green food coloring (I like to do both neon green and regular green combo)
6 (1 ounce) squares semi-sweet chocolate, chopped (baker's chocolate)
6 tablespoons butter
1.Preheat oven to 350°F degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a small saucepan over medium heat, melt 4 squares of chocolate with 1 cup butter.
2.In a medium bowl, beat eggs and sugar with the melted chocolate mixture until well blended. Stir in the flour. (I find it best to not use an electric mixer, just use a wooden spoon) Spread the batter evenly into the prepared pan.
3.Bake for 17 to 20 minutes in the preheated oven. Cool in pan. To make the mint layer: Beat the confectioners' sugar with 6 Tbsp. of softened butter in a medium bowl. Gradually beat in milk, green food coloring and peppermint extract. Spread evenly over the brownie layer and refrigerate for at least 1 hour.
4.To make the glaze: Melt 6 squares chocolate with 6 tablespoons butter over medium heat or in a microwave oven, stirring frequently until smooth. Spread over the mint layer when completely cool. Chill again to set before cutting into bars.
Use Ghiradelli brownie mix, bake in mini muffin tins for 20 minutes, let cool, then frost as directed. YUM!