Chocolate-Mint Brownies
Chocolate and mint are a heavenly match in this brownie recipe. Either white or green crème de menthe is fine to use. Be sure to allow each layer to cool before moving to the next step. Serve brownies cold for best taste.
Chocolate and mint are a heavenly match in this brownie recipe. Either white or green crème de menthe is fine to use. Be sure to allow each layer to cool before moving to the next step. Serve brownies cold for best taste.
These are amazing - one of the best brownies I've ever made. If you like peppermint patties or junior mints, you'll love these. Mom of Boys is right though - if you use the extract in the icing instead of the booze, you need to add additional water to make up the liquid amount. I even added a smidge more to get the right consistency. The portion size on these are impossibly small, but these are a lovely treat. Will definitely make again.
This is the best brownie recipe I have ever made from Cooking Light. A lot of the brownie recipes come out too cakey. This one is rich and delicious! I added some green food coloring to the mint icing just for fun.
I couldn't find Dutch-processed cocoa in two major supermarkets so I just used Hershey's Special Dark cocoa. Great recipe that I will make again.
We love this recipe! It is as good as everyone says. One word of advice, though, when making the icing with the 1/4 t of extract instead of the Tbsp of liqueur, be sure to add a Tbsp of water to make up the difference in volume! My kids didn't at first and obviously the icing wouldn't come together. It was a quick fix, though! And yummy results!