Friday, March 11, 2011
Double Chocolate Mint Brownies
From the kitchen of One Perfect Bite...I wanted to post this recipe on the odd chance you have not yet tried Maida Heatter's Chocolate Mint Brownies. While they are delicious at any time, their layer of mint cream makes them especially appropriate for the St.Patrick's Day holiday. This is a layered treat. It begins with a dense fudgy brownie that is covered with peppermint cream and then coated with a gleaming, dark chocolate glaze. The peppermint cream can, of course, be tinted for those who wear the green and love overt symbols of the holiday. Brownies are one of the easiest dessert that can be made in our kitchens. They rarely require special equipment and this recipe can be made with a couple of bowls and a wooden spoon. Despite the ease with which these can be made, I promise you they are delicious. Just don't overbake them. While these can be made several days ahead of serving, they lose their sheen when refrigerated. I love the chocolate-mint combination and use it often. It works especially well here. If you need a dessert for St. Patrick's Day, I think you'll love this one. Here's the recipe.
Double Chocolate Mint Brownies...from the kitchen of One Perfect Bite courtesy of Maida Heatter
1/2 cup unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1-1/4 cups granulated white sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup all purpose flour
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
1 to 1-1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1 to 2 tablespoons creme de menthe
Green food coloring (optional)
3 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter
1) Preheat oven to 325 degrees F and place the rack in the center of the oven.
2) Line a 9 x 9-inch pan with aluminum foil, covering bottom and two opposite sides of pan. Foil is used to lift brownies from pan. Set aside.
3) In a stainless steel bowl placed over a saucepan of simmering water, melt butter and chocolate. Remove from heat and stir in sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in flour and salt and beat, with a wooden spoon, until batter is smooth and glossy and comes away from sides of pan (about one minute). Pour batter evenly into prepared pan. Bake in preheated oven for about 25 minutes or until brownies start to pull away from the sides of pan and the edges of brownies are just beginning to brown. A toothpick inserted in center of brownies will come out almost clean. Remove from oven and place on a rack to completely cool.
4) To make mint layer, combine butter, confectioners' sugar, heavy cream, peppermint extract in a small bowl and beat until smooth. Add a few drops of green food coloring if you wish. If frosting is too thick, add a little extra cream. (Frosting should be just thin enough to spread.) Spread frosting evenly over cooled brownie layer. Place in refrigerator for about 5-10 minutes, or until firm.
5) To make chocolate glaze, melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Spread over mint filling and refrigerate for about 30 minutes or until chocolate glaze starts to dull.
6) To serve, remove brownies from pan by lifting with ends of foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. These brownies can be refrigerated for several days or else frozen. Yield: 30 squares.
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