Friday, November 18, 2005
Indiana Mint Brownies
This recipe comes from Holiday Baking 1997, a special issue put out by Midwest Living. The recipe originally comes from a former Indiana governor's wife. The brownie is composed of three layers: a bottom brownie layer, topped with a mint cream layer, topped with a thin chocolate layer. Makes about 40 bars.
Ingredients:
1 16 oz. can (1-1/2 c.) chocolate syrup
1 1/3 c. flour
1 c. sugar
4 eggs
1/2 c. butter, softened
1 c. semisweet chocolate chips
6 T. butter
2 c. powdered sugar
1/2 c. butter, softened
1 T. water
1/2 t. mint extract
Green food coloring (about 3 drops)
Andes Mints (optional)
Step-by-step:
1. Grease a 13-by-9-by-2-inch baking pan and set aside. Preheat oven to 350 degrees.
2. Beat together syrup, flour, sugar, eggs, and 1/2 c. butter on low speed until combined, then one minute on medium speed.
3. Turn mixture into pan and bake 30-35 minutes, or until top springs back when lightly touched. Cool completely.
4. When brownies have cooled, prepare mint layer: Beat together powdered sugar, 1/2 c. butter, water, extract, and food coloring until smooth. Frost brownies with this. If possible, you might want to take the brownie sheet out of the pan before frosting. The layers tend to run down the sides and you can control them better this way.
5. Make chocolate topping: Over low heat combine chocolate chips and 6 T. butter, stirring until melted. Cool slightly. Spread over mint layer. Store brownies in refrigerator.
Optional garnish: Sprinkle candy curls and confetti over chocolate topping before it sets. You can make two-toned decorations by shaving curls off the striped side of an Andes Mint with a vegetable peeler.
Ingredients:
1 16 oz. can (1-1/2 c.) chocolate syrup
1 1/3 c. flour
1 c. sugar
4 eggs
1/2 c. butter, softened
1 c. semisweet chocolate chips
6 T. butter
2 c. powdered sugar
1/2 c. butter, softened
1 T. water
1/2 t. mint extract
Green food coloring (about 3 drops)
Andes Mints (optional)
Step-by-step:
1. Grease a 13-by-9-by-2-inch baking pan and set aside. Preheat oven to 350 degrees.
2. Beat together syrup, flour, sugar, eggs, and 1/2 c. butter on low speed until combined, then one minute on medium speed.
3. Turn mixture into pan and bake 30-35 minutes, or until top springs back when lightly touched. Cool completely.
4. When brownies have cooled, prepare mint layer: Beat together powdered sugar, 1/2 c. butter, water, extract, and food coloring until smooth. Frost brownies with this. If possible, you might want to take the brownie sheet out of the pan before frosting. The layers tend to run down the sides and you can control them better this way.
5. Make chocolate topping: Over low heat combine chocolate chips and 6 T. butter, stirring until melted. Cool slightly. Spread over mint layer. Store brownies in refrigerator.
Optional garnish: Sprinkle candy curls and confetti over chocolate topping before it sets. You can make two-toned decorations by shaving curls off the striped side of an Andes Mint with a vegetable peeler.
