Wednesday, June 18, 2014

Mint Cocoa Brownies

Mint Cocoa Brownies
Poor Michael. I feel bad for him.

He never got to eat these brownies.
Mint Cocoa Brownies
You see, these brownies were another thing I made in the time after he left for Ohio, but while I was still in NY. They were a "I have a bag of mint chocolate kisses in the freezer. I should use them up," sort of solution. I used my favorite simple brownie recipe (only uses cocoa powder but somehow they're so dense and chocolatey!), threw in some crushed mint chocolates and -TA DAAAA!
Mint Cocoa Brownies
I gave some of these lovelies as gifts to my food blogger friends at my farewell dinner. I think they were worthy of such talented ladies.

And....I know it's summertime buuut....these would be pretty neat for the holidays.
Mint Cocoa Brownies
BUT IT IS SUMMER-so you know what you should do??? Make these brownies and then top them with mint chocolate chip ice cream. WHA-BAM!

amazingness.
Mint Cocoa Brownies
Chocolate and mint are such a delicious combo, and I feel like it makes you feel cooled down on a warm summer day. Especially if you freeze these beauties. Which you can totally do. They get almost fudge-like when frozen. It's pretty bangerang.*

*psst...didja click the link? Didja watch the youtube clip? Do you love Hook as much as I do? :P


Mint Cocoa Brownies

Author: Kayle, "The Cooking Actress"
Brownie recipe adapted from this post which adapted it from Handle the Heat

Mint Cocoa Brownies
Makes 16-25 brownie squares
Ingredients:
  • 10 tbsp. unsalted butter
  • 1 and 1/4 cup granulated sugar
  • 3/4 cup + 2 tbsp. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 2 cold eggs
  • 1/2 cup all purpose flour
  • 1/4-1/2 cup crushed chocolate-mint candies
Preparation:
  • Position rack in lower third of the oven and preheat oven to 325F degrees.
  • Line bottom and sides of an 8 x 8 square baking pan with parchment paper or foil-with some overhang on opposite sides (for lifting later). Lightly spray with non-stick cooking spray (I also like to spray the pan before adding the paper/foil to help it stay in place better).
  • Combine butter, sugar, cocoa, and salt in a medium, heatproof, bowl. Microwave 1 minute and 30 seconds on high power.
  • Remove and stir until smooth. Let cool until warm (not hot).
  • Stir in vanilla.
  • Add eggs, one at a time, stirring vigorously after each egg.
  • Add flour and stir until you can't see any more flour-then mix vigorously 40 strokes.
  • Spread evenly into the lined pan. Sprinkle the crushed chocolate-mint candies evenly over the surface.
  • Bake 25-30 minutes (until a toothpick inserted in the middle comes out slightly moist).
  • Cool completely on a rack. 
  • Lift the overhanging parchment paper or foil and transfer brownies to a cutting surface. Cut into as many squares as you desire.
Mint Cocoa Brownies
Fudgy and minty heaven!

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