Yesterday I had the pleasure of participating in the Chicago Food Blogger Bake Sale. It was a terrific event filled with fun people, great treats, and an AMAZING location. Our group raised more than $885 for Share Our Strength! Check out Maris’s recap and Smash Cake Bakery, which will be reopened by the sweetest family on May 1. It’s seriously adorable AND available for private events. Hint, hint…
The week leading up to the bake sale was a tough one. I was busy with so many things and was experiencing a terrible case of baker’s block. I knew I wanted to make my Marshmallow Mish Mash squares because who doesn’t like chocolate and homemade marshmallows? But what else to go with it that wasn’t too complicated (again, short on time).
Of all people, my non-chocolate loving sister came to the rescue with the suggestion of mint chocolate brownies. That was something I’d always wanted to try – a brownie topped with a layer of mint, then another layer of chocolate, sort of like those mints hotels used to leave on pillows.
Why don’t they do that anymore, anyways?
So, brownies. I found a recipe on from Bon Appetit that looked promising. It was very late on Friday night at this point (and the bake sale was Saturday morning), so I didn’t make any changes to the recipe other than increase the amount of unsweetened chocolate in the brownie batter. The result was a very deep chocolate and minty brownie. While delicious, it could be a little strong for some people. And you definitely have to be a mint fan.
Here’s the recipe for Mint Chocolate Brownies:
Mint Chocolate Brownies – makes 16 brownies, adapted from Bon Appetit
1/2 cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sifted powdered sugar
2 tablespoons unsalted butter, at room temperature
1 tablespoon mint
1/4 teaspoon peppermint extract
2 tablespoons unsalted butter
4 ounces semisweet chocolate chips
Preheat the oven to 350°F. Line an 8x8x2-inch baking dish with foil and coat with nonstick cooking spray. Set aside.
Melt the butter and chocolate together in a small pot over low heat or in a microwave. Stir until smooth, then cool slightly (about 5 minutes at room temperature).
In the bowl of an electric mixer, beat the eggs and sugar until light and fluffy. Add the chocolate mixture, flour, peppermint, vanilla and salt and beat until combined. Pour the batter into the prepared pan and bake until a toothpick inserted in to the center comes out with moist crumbs attached, about 22 to 25 minutes. Cool for ten minutes.
To make the mint topping, beat the powdered sugar, butter, milk and peppermint extract in a bowl until creamy. Spread over the brownies in an even layer, then refrigerate 1 hour until set.
To make the chocolate topping, melt the chocolate and butter in a small pot or in the microwave; stir until smooth and cool slightly. Pour the chocolate in an even layer over the mint; cover and refrigerate until set, 1 hour to overnight. Cut the brownies into 16 squares.