Mint Brownies

Mint brownies are nostalgic for me. My mom used to include them on her Christmas cookie platters growing up. And since I love brownies and frosting, they were a favorite of mine. My freshman year of college, she sent me a box of them for my birthday and I blew through them embarrassingly fast. And, a few years back, one of my favorite co-workers brought these to school for treat day Wednesday and it reminded me of how much I love them.

So, it only feels right that I document such a classic recipe. This homemade brownie recipe is my fave thus far in life and I purposely wanted a good brownie to frosting ratio. This looks about right to me.

Tip for Cutting: In order to get a good, clean cut, I refrigerate the brownies and then use a knife that I have run under hot water. Clean the knife after each cut.

MINT BROWNIES

Brownies

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate, chopped
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs 

Mint Frosting

• 3/4 cup (6 ounces) butter, room temperature 
• pinch salt
• 4 cups powdered sugar
• 2 teaspoons mint extract
• 4-6 tablespoons milk or cream
• 4 drops green food coloring (optional) 

Chocolate Layer

• 1/2 cup (4 ounces) butter
• 1 cup (7 ounces) semi-sweet chocolate

BROWNIES

Preheat oven to 350 degrees. 

Prepare a 9 x 13 inch pan with parchment paper. Leave a few inches hanging over the side so the brownies can easily be lifted out after baking. Spray parchment with cooking spray. 

In a medium-sized bowl, combine flour and salt. Set aside. 

Melt butter and chocolate in a saucepan on low-medium heat. Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.  

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined. 

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  

MINT FROSTING

In a stand mixer with the paddle attachment, beat the butter and sugar together until combined.  

Add powdered sugar, one cup at a time, mixing well after each addition to make sure there are no lumps and scraping the sides of the bowl as needed.  

Add peppermint extract. 

Add milk or cream, amount will depend on desired consistency.  

Add food coloring, if using.  

Spread evenly on top of cooled brownies. Place in refrigerator while next layer is prepared.  

CHOCOLATE LAYER

Heat chocolate and butter on low heat in a small saucepan. Stir until melted and smooth.  

Pour over mint frosting and use an inverted spatula to gently spread evenly.  

Chill in refrigerator for several hours, until chocolate is set.  

Cut while cool, but serve at room temperature.  

Sources: The Blond Buckeye and Thayne Orgill 

Cookie 'n Cream Brownies

These are my dream brownies come true. The fluffy white frosting is the perfect compliment to the fudgey brownies. And topping just about anything with mini Oreos seems like a very, very good idea.

I've tweaked this recipe a bit so that you make your own marshmallow cream, instead of having to buy the store-bought stuff, since that can be hard for me to find (and expensive!).

COOKIES 'N CREAM BROWNIES 

BROWNIES

• 1 cup (8 ounces) unsalted butter
• 8 ounces semisweet chocolate 
• 4 large eggs
• 2 cups sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1/4 cup + 1 tablespoon cake flour
• 1/4 cup + 2 tablespoons unsweetened cocoa powder

FLUFFY WHITE FROSTING

• 1 egg white
• 1/2 cup corn syrup 
• 1/8 teaspoon salt
• 8 tablespoons vegetable shortening
• 1/4 cup unsalted butter, softened
• 1 tablespoon vanilla
• 2 cups powdered sugar 

CHOCOLATE TOPPING

• 2 tablespoons unsalted butter
• 2 tablespoons corn syrup
• 1/2 cup semisweet chocolate
• 2 teaspoons very hot water
• mini Oreo cookies 

Preheat oven to 350 and line a 9 x 13 pan with parchment paper. Spray parchment with cooking spray.   

Melt butter over low heat. Add chocolate and stir until chocolate is melted and smooth. Turn off the burner, but leave the pan on it to keep it warm.  

In a large bowl, whisk the eggs, sugar, and salt until incorporated. 

Gradually whisk the chocolate mixture into the egg mixture. Add the vanilla.

Place the flour and cocoa in a sifter or wire mesh strainer. Sift directly into the batter and stir with a spatula until just combined.  

Pour batter into the prepared pan and spread until even .  

Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.  

Cool for several hours or overnight.  

To make the frosting, start by making a marshmallow cream.  Beat the egg white, corn syrup, and salt in a stand mixer fitted with the wire whisk attachment. Beat on high for 8-10 minutes or until stiff peaks form.  

Remove the marshmallow cream to another bowl. Change the attachment to the paddle.  

Beat shortening and butter until well combined. Add the marshmallow cream back to the bowl. 

Add the vanilla. 

Slowly mix in the powdered sugar a half-cup at a time. Beating well after each addition.  

Spread frosting evenly over brownies and top with mini Oreos.  

Make the chocolate topping by melting the butter and corn syrup in a small saucepan. 

Turn off the heat and add the chocolate. Stir in hot water to thin the mixture. 

Drizzle over the top of the brownies.  

Chill for at least one hour.

Cut into bars while chilled, but serve at room temperature.   

Source: Modified from Crazy for Crust

Peanut Butter Brownies

Oh, how I love chocolate and peanut butter together.  This recipe reminds me a lot of the chocolate peanut butter bars posted here, but I like them even a little more because the base is a brownie and doesn't require a boxed mix.

PEANUT BUTTER BROWNIES

Brownies:

• 3/4 cup flour
• 1/2 teaspoon salt
• 10 ounces semi-sweet chocolate
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs 

Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or whipping cream 
• pinch of salt 

Glaze:

• 1 cup semi-sweet chocolate, chopped
• 1/4 cup creamy peanut butter 

BROWNIES:

Preheat over to 350 degrees.  

Prepare a 9 x 13 inch pan with parchment paper.  Leave a few inches hanging over the side so the brownies can easily be lifted out after baking.  Spray parchment with non-stick spray.  

In a medium-sized bowl, combine flour and salt.  Set aside.  

Melt butter and chocolate in a saucepan on low-medium heat.  Stir until smooth.  

Set chocolate aside to cool for 8-10 minutes.   

Whisk sugar and vanilla into chocolate.  

Add one egg at a time to chocolate mixture, mixing well after each addition.  

Fold in flour mixture until just combined.  

Pour batter into prepared baking dish and spread evenly.  

Bake for 25-30 minutes or until an inserted toothpick comes out mostly clean with some moist crumbs attached.  

Allow brownies to cool completely (1-2 hours) before frosting.  

PEANUT BUTTER FROSTING:

Beat butter and peanut butter with the paddle attachment on a stand mixer (or with a hand mixer).  

Add powdered sugar, 1/2 cup at a time.  Beat well after each addition.  

Add vanilla, 1 tablespoon of milk (or cream), and salt.  

Beat on medium speed for another 1-2 minutes.  

Add more milk or cream if it is too thick.  

Spread frosting evenly over cooled brownies.    

GLAZE:

Melt chocolate and peanut butter together in a saucepan on medium-low heat.  Stir continuously until smooth.  

Allow mixture to cool for several minutes.  

Pour glaze over frosting and smooth evenly.  

Chill brownies in the fridge for several hours before cutting.  

Source: The Blond Buckeye