I have a few great made-from-scratch brownie recipes in my arsenal, but these semi-homemade Mint Brownies are, as their name states, truly phenomenal! I hope you’ll give them a try!
You know how when you’ve been doing something the same way over and over for years, you don’t even think twice about still doing it that way?
I’ll stop being cryptic and tell you exactly what I mean. My mom has a really great recipe that I’ve been using for years to make the base for my Rocky Road Brownies. But the other day, I got to thinking about how much I love brownies from the mix. Their fudgy taste and dense consistency is unmatched in my book.
Not to mention they’re actually more cost-effective and much quicker to make! Brownies from the box are a win all around. Do you agree?
I’m the queen of homemade, so it may sound blasphemous to say this, but I DIG BOXED BROWNIES. Quite possibly more than the homemade alternative. There. I said it.
Now that, that’s off my back, let me introduce you to the world’s most perfect Mint Brownie. With a chewy, deluxe base made from a boxed brownie mix and homemade layers of mint and chocolate icing, this version will captivate your taste buds and take you to another world while you enjoy these heavenly squares. There will be no one and nothing in this human sphere but you and your brownie. They’re that delicious.
We were invited to dinner at some friends’ house not long ago and I brought these to enjoy for dessert. It was utter chaos with kids running around and little ones crying, but once I broke these babies out, pure and sweet silence abounded. They literally rendered everyone speechless.
{PHENOMENAL MINT BROWNIES}
1 boxed brownie mix (use Betty Crocker with the Hershey’s chocolate syrup pouch for best results)
Mint layer:
3 c. powdered sugar
6 Tbsp. melted butter
3 Tbsp. milk
1 tsp. peppermint extract
3 drops green food coloring
Chocolate top layer:
6 Tbsp. butter
12-ounce package semi-sweet chocolate chips
Just enough milk to make spreadable (I didn’t need to use any)
Make brownie mix according to package directions. Spread out into a lightly greased 9×13″ pan and bake according to the directions on the package. Mine were done in a metal pan in about 16 minutes, but yours may need longer. You’ll need to extend the baking time a little for glassware. Don’t over bake! Let cool completely.
Make mint layer by adding powdered sugar, milk, extract and green food coloring to a mixing bowl. Melt butter in a separate bowl in microwave and add to mixing bowl. Mix until combined. Spread over brownies. Let frosting set for 10-15 minutes before covering with chocolate.
Start melting the chocolate chips in microwave in 30 second increments, stirring in between. When almost melted, slice butter, add to the chocolate chips, and melt for a final 30 seconds. Stir until smooth and butter is melted all the way. If mixture isn’t thin enough, add just a little bit of milk, quickly stir, and immediately pour chocolate mixture over mint layer. Work very quickly so the chocolate doesn’t harden.
Put brownies in the freezer for about 30 minutes until the chocolate hardens, then remove and store in the refrigerator until ready to serve.
If you like mint and chocolate, I’m pretty sure you’ll love these!
I could go for another square right about now.These would also be a great St. Patrick’s Day treat with the fun green mint filling!
Have a fabulous week!
Hugs from Portugal,
Ana Love Craft
www.lovecraft2012.blogspot.com