mint brownies

Don't these make your mouth water??? sooooo yummy. I kinda played around with a few recipes.

anywho I've had some requests to post it so here it is:

2 C. Sugar

1 C. Butter

4 Eggs

cream until fluffy then add:

2 C. flour

1/2 C. cocoa

1 tsp salt

1 tsp baking powder

1 tsp vanilla

2 Tbsp milk

mix well then bake at 350 for 30-45 min in a 9x13 pan.

(I did do it in the 9x13 but i think next time i'll do a cookie sheet as i like them a little smaller)

Cool for about an hour. you can speed it up in the fridge. then frost with the mint icing.

Mint Icing:

3 Tbsp butter

2 Tbsp milk

1 1/2 C. powdered sugar ( i used closer to 3-4 C)

2-3 drops mint flavoring

green food coloring

Mix well. I added more sugar so it was thicker like a frosting instead of runny.

Drizzle with chocolate

Chocolate Drizzle:

3 Tbsp butter

1/2 C. choc chips ( I used milk)

Melt carefully in microwave. Do 30 sec intervals and stir after each until completely melted. Cool slightly. I just used a fork and kinda drizzled it all over the mint.

Then take some andes mints. I used about 15. I used my Kitchen Aid Food Chopper and chopped them up. THen i just took a handful and sprinkled it all over the brownies.

There you have it!!! BEWARE!!! these are very hard to resist!!!

Lower Calorie Brownies

These are lower calorie but you cant taste it. yummy

Brownie Ingredients

1/2 cup light butter, softened

1 1/2 cups sugar

1 teaspoon vanilla extract

2 large egg whites

1 large egg

2/3 cup unsweetened cocoa

1/2 cup fat-free milk

1 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Cream Cheese topping Ingredients

1 [8 ounce] block 1/3 less-fat cream cheese

1 tablespoon cornstarch

1 teaspoon vanilla extract

1 [14oz] can fat-free sweetened condensed milk

1 large egg

Brownies

1. Pre-heat oven to 350 degree's

2. Coat the bottom of a 13x9 baking pan with cooking spray [do not coat the sides of the pan]

3. Place butter in large bowl, beat with mixer at medium speed until fluffy. Add sugar, and 1 teaspoon vanilla; beat until well blended [about 5mins.]. Add egg whites and 1 egg, 1 at a time, beating well after each addition. Add cocoa and 1/2 cup milk; beat well [mixture will appear curdled]. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking powder, and salt; stir with a whisk. Add to cocoa mixture; beat at low speed just until blended. Spoon batter into prepared pan.

Cream Cheese Topping

4. Place cream cheese in a large bowl and beat with mixer at medium speed until smooth. Gradually add cornstarch and remaining 3 ingredients; beat until smooth. Spread evenly over batter.

5. Bake at 350 degree's for 35mins. or until set. Cool in pan on a wire rack. Cut into 36 bars.

Ooey Gooey Peanut Butter Fudge Brownies

Ooey Gooey Peanut Butter Fudge Brownies



Batter Ingredients:



1 ½ c. sugar


½ c. butter (1 stick) softened


½ c. oil


1 T. vanilla


3 eggs

1 ¼ c. flour


¾ c. cocoa powder


¾ tsp baking powder


½ tsp salt


1 c. peanut butter chips

or chocolate chips


Filling Ingredients:



1 c. creamy peanut butter


¼ c. vegetable oil


¼ c. sugar


2 T. flour


2 eggs


½ tsp vanilla



Frosting:



2 (1-oz) bars semi-sweet chocolate


3 T. creamy peanut butter


1 ½ c. powdered sugar


¼ c. water


½ tsp vanilla


¼ tsp salt





Batter: Preheat oven to 350 and spray 9x13-inch pan. In large bowl, beat butter and sugar until creamy. Add oil and vanilla. Add eggs, one at a time, beating well after each addition. In a small bowl combine flour, cocoa, baking powder, and salt - blend well. While beating, gradually add flour mixture to creamed mixture – mix well. Fold in chips. Evenly spread ½ batter into pan.



Filling: In a small bowl cream together peanut butter and oil. Add sugar and flour – blend well. Add eggs and vanilla – beat until smooth. Carefully spread filling evenly over batter in pan. Top filling with remaining ½ batter and spread evenly. Gently cut through layers to create marble effect throughout brownies. Bake for 30 minutes – do NOT over bake.
 


Frosting: While baking, in a medium saucepan, melt chocolate and peanut butter over LOW heat, stirring constantly. Remove from heat and stir in remaining ingredients – mix until smooth. If frosting is too thick, add 1-3 T. water. Spread frosting over brownies immediately after baking. Cool in pan 2-3 hours before serving.

 Preparation time: 30 minutes prep, 30 minutes bake

Raspberry Cream Cheese Brownies

Raspberry Cream Cheese Brownies

1 C. Butter

1 C. cocoa powder

1 C. sugar

10 oz all fruit seedless

4 eggs

raspberry preserves (3/4 C)

1 tsp vanilla or

1/2 tsp almond extract

1 1/4 C. flour

1/4 tsp baking soda

SWIRL TOPPING:

8 oz cream cheese

1/3 C. sugar

1 egg

1/2 tsp vanilla or

1/4 tsp almond extract

1/4 C. sliced almonds,

1 C. raspberries

Preheat oven to 325. Prepare a 13X9-baking dish. Prepare brownie batter: In a 2-3 quart saucepan melt butter on med low. Whisk in cocoa and cook until mixture bubbles. Remove from heat and whisk in sugar and preserves, whisk in eggs and vanilla until blended.

In a small bowl stir flour and baking soda; add to chocolate mixture stirring until blended. Pour batter into baking dish and smooth top.

Prepare swirl topping: with mixer on med speed beat cream cheese, sugar, egg and vanilla until blended. Fold in raspberries. Spoon large dollops of topping over brownie batter spacing evenly. With knife swirl topping into batter. Sprinkle with the almonds if using. Bake 30-35 minutes or until toothpick inserted comes out almost clean with a few moist crumbs attached. Cool completely in pan on wire rack. Cut into 24 squares.

Mint Chocolate Walnut Brownies

Mint Chocolate Walnut Brownies

These are wonderful brownies. They are absolutely scrumptious, moist, fudgy brownies loaded with walnuts and mint chips. Good, quality chocolate always makes a difference in a brownie. Be sure to use real chocolate chips. 



Ingredients



3 ounces unsweetened chocolate


1/2-cup butter


1 cup brown sugar


1/2-teaspoon salt


1-teaspoon vanilla extract


2 large eggs 


2/3 cup all-purpose or bread flour


1-cup chocolate mint chips


3/4-cup walnut pieces



Directions: 

Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan. 

Cut the unsweetened chocolate into pieces. Melt the butter in the microwave or a double boiler. Add the chocolate. Let it sit for a minute and then stir. If the chocolate is not completely melted and mixture smooth, return it to the microwave or double boiler and heat until melted and smooth. Stir in the sugar and salt. 
 In a cup or small bowl, whisk the eggs together. Add the eggs and vanilla to the chocolate mixture. Stir until combined. 
Add the flour. Stir until combined again. Fold in the chocolate chips and nuts. Scrape the batter into the prepared pan. Bake for 20 to 25 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let cool completely before cutting. 


Chocolate Mint Chip Brownies

Chocolate Mint Chip Brownies

Brownies can be cake-like or they can be chewy, gooey, and fudgy. These chocolate mint chip brownies are the chewy, gooey kind. They are very good brownies with a nice mint flavor and nuts. It’s an easy-to-make recipe made in one bowl.

Ingredients

2/3-cup butter


1 ounce unsweetened chocolate, cut into pieces


3/4 cup mint chocolate chips


1-teaspoon vanilla

1 1/2 cups granulated sugar


3 large eggs

1 1/4 cup all-purpose flour 


1/2-teaspoon baking powder


1/2 teaspoon salt

1 cup walnut pieces


3/4 cup mint chocolate chips

Directions

Preheat the oven to 350 degrees. Grease 13 x 9-inch baking pan or line it with parchment paper.

1. Melt the butter, chocolate, and chocolate chips in the microwave. 
2. Stir in the sugar and vanilla. Add the eggs, flour, baking powder, and salt. Beat with a spatula until smooth. Add the nuts and remaining 3/4-cup chips. 
3. Scrape the batter into the prepared pan. Bake for 30 to 35 minutes or until center is set. Cool the brownies in the pan on a wire rack. Cut into bars.

Yield: About three dozen brownies.

Chocolate Mint Brownies

Chocolate Mint Brownies

1 cup butter

1 1/4 cup cocoa and 3 T butter or 4 unsweetened chocolate squares

3 cups sugar

6 eggs

3 teaspoons vanilla extract

2 cup all-purpose flour

1 teaspoon salt

Heat the oven to 350° and grease a 13x9-inch baking pan. For the brownies, stir butter & chocolate. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.

Mint Frosting

1/2 cup softened butter

5 cups confectioners' sugar

1 1/2 to 3 tablespoons milk

1 teaspoon peppermint extract

Green food coloring

2. To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.

Chocolate Topping

1 1/2 cup semisweet chocolate chips

6 tablespoons butter

3. To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.

Brownies for a crowd

Brownies for a Crowd

3 cups sugar

1/2 cup + 1 Tbsp cocoa (I prefer Dutch-it is darker)

1/2 tsp salt

1 1/2 cups melted butter

5 eggs

2 1/2 tsp vanilla

3 cups flour

Mix together and spread on a buttered cookie sheet (standard stainless steel). Bake in a preheated 350 oven for 30 minutes. Be sure to not overcook. Frost

Frosting:

1/2-cup butter

3 1/2 tsp cocoa

6 TBSP milk

1 tsp vanilla

Powdered Sugar--I have never measured. I just add until I get the consistency I want. If it becomes too thick I just add a little more milk.

Boil together, remove from heat and add powdered sugar. You can add nuts into the frosting or sprinkle on top if you would like.

Chocolate lovers brownie

The Chocolate Lover’s Brownie

Though this recipe has 3/4 pound of chocolate plus 1/2-cup cocoa, it is not outrageous. It is a large batch filling a 9 x13-inch about 1 1/2 inches deep. Only ten percent of those who tried it thought it was too chocolaty. For the cocoa, we used our Ramstad-Breda Medium Dark Cocoa at about twice the cocoa butter content of most store brands.

10 oz semisweet baking chocolate


2 oz unsweetened baking chocolate


1 cup butter (2 sticks)

6 large eggs


2 2/3 cups sugar 


1 tablespoon vanilla 


1 teaspoon salt

1/2 cup cocoa


2 1/4 cups all-purpose flour

Line a 9x13-baking pan with parchment paper. Preheat the oven to 350 degrees.

Melt the chocolate and butter together in the microwave, stirring frequently. Be careful not to burn the chocolate. In a large bowl, mix the eggs, sugar, and vanilla and salt together until the mixture is smooth. Stir in the melted chocolate mixture. Add the cocoa and mix well. Add the flour and stir until just combined. Pour the finished batter into the pan.

Bake for 35 minutes or until a toothpick inserted in the center comes out with a few sticky crumbs. Let the brownies cool completely in the pan on the rack. Once cool, lift the cake from the pan and cut into servings with a serrated knife on a bread boar.