Brownies are one of the best chocolate desserts that have been made known to man. Well, maybe not “made known,” but definitely baked in the oven.They’re sticky and soft and rich and yummy. Brownies are superb.
The good brownies are the ones made from the box. The better brownies are those made from scratch, but have the same texture of those made from the box. The best brownies are those made from scratch, but have the same texture of those made from the box, and have mint frosting on top. Those, THOSE brownies are the best brownies. Just the right amount of mint flavoring with a mouthful of chocolate. They’re worth going through the valley of pain and suffering for. PAINFULLY DEAD SERIOUS.
. . . get it ? ? ? . . .
Oh, and I almost forgot to mention that, on top of the mint frosting, there’s also another layer of chocolate. LOOOOOOOOOOOOOOOOOOOVE it!
MINT SENSATIONAL BROWNIES
Tweaked From the Original: the batter is from the Best of Country Cookies (“Final Exam Brownies”) and the mint frosting and ganache idea is from http://www.melskitchencafe.com
Why It Tastes Delish
For the batter:
3/4 c. cocoa powder
1/4 c. oil (canola, olive, coconut, etc. – whether you’re feeling healthy or not!)
1 c. butter (NO substitutes! And there goes the healthy coconut oil . . . )
2 c. white sugar
2 tsp. vanilla extract
1 tsp. salt
1 c. flour
2 c. miniature marshmellows
1 c. chopped pecans or walnuts (optional)
1 1/2 c. semisweet chocolate chips, divided
For the mint frosting:
1/2 c. butter, softened
3/4 – 1 tsp. mint or peppermint extract (depending on your preference in strong mint flavor)
3 c. powdered sugar
Dash of salt
1/4 c. milk (give or take a tablespoon, depending on your prefence in consistency)
For the chocolate ganache:
1 c. chocolate chips (dark, semisweet, or milk chocolate)
How To Consume Properly
1. First make the batter! In a medium sized saucepan over medium heat, mix the cocoa, oil, and butter together. Heat until the butter is melted.
2. While the butter is melting, mix the sugar, eggs, vanilla, salt, flour, marshmellows, nuts (if using), and 3/4 c. of chocolate chips in a stand mixer. Once the butter is melted, pour that cocoa and butter mixture into the batter in the stand mixer. Beat until thoroughly combined.
3. Pour the brownie batter into a 9×13 baking pan. Bake at 350 degrees for 35 – 40 minutes, depending on how well done you like your brownies.
4. To make the mint frosting, beat the butter, extract, powdered sugar, and salt together until thoroughly mixed. Add the milk one tablespoon at a time until you have reached your desired consistency. Spread the frosting over the cooled brownies. Refrigerate for at least an hour.
5. Melt the chocolate chips over medium-low heat until melted and smooth. Carefully pour and spread the melted chocolate over the brownies (The refrigeration process should have made the frosting firm up.). Let the chocolate sit until set.
6. Serve! LOVE! Be happy! Enjoy mint! Enjoy! Enjoy! Enjoy!