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What is it about brown and green? When I see brown and green, I think of chocolate and mint.
Chocolate + Mint.
The stuff my dreams are made of.
So I was hunting for different brownie recipes this week and I found this recipe for a chocolate and mint brownie. Of course there was no way that I would let this one go without trying at least to bake it!
Lets start with the bottom layer, which is also the brownie layer.
In a mixing bowl, I added melted butter, honey, sugar and cocoa powder.
And we continued to mix until the flour was incorporated.
Once baked, the brownie was left to cool in the baking tray on a wire rack until it was completely cool.
Meanwhile, I made the top layer - the chocolate ganache. :D
In a saucepan, I heated the cream and butter until bubbles started to form at the edges. I removed the saucepan from the heat.
I so love the contrast between the brown and the green.
The brownie could be a tad more moist but the icing and ganache more than made up for it, and since I reduced the amount of sugar added, it was not overly sweet.
Classic Chocolate Mint Brownie (Makes 16 squares)
Adapted from Mel's Kitchen Cafe
Note: I halved the recipe and made this is a 8x8-inch square pan.
For the Brownie Layer:
10 tablespoons (141.6g) butter, melted
1/2 cup (59g) unsweetened cocoa powder, sifted - I used Valrhona
1 1/2 cups (337.4g) caster sugar - I halved the amount of sugar
1/4 cup (85g) honey
4 large eggs
1 1/2 cups (187.5g) plain flour, sifted
1 1/2 teaspoons baking powder, sifted
1/2 teaspoon salt
For the Mint Layer:
2 cups (250g) icing sugar sugar, sifted
1/4 cup (4 tablespoons/ 56.6g) butter, melted
2 tablespoons (30ml) milk
1 teaspoon (5ml) mint extract
2 drops green food coloring (optional)
For the Chocolate Ganache:
1 cup (180g) semisweet chocolate chips - I used Ghirardelli 60%
1/4 cup (60ml) heavy cream
2 tablespoons (28.4g) butter
1/4 teaspoon (1.25ml) mint extract
For the brownies, preheat the oven to 350°F (176.6°C) and lightly grease a 9x13-inch baking pan with cooking spray. (If using a glass baking pan instead of aluminum, decrease the baking temperature to 325°F or 162.7°C.)
In a microwave safe bowl or in a saucepan on the stove, melt the butter. Stir in the cocoa, sugar and honey. Let cool to room temperature. Whisk in the eggs, one at a time. Stir in the flour, baking powder and salt and mix until combined.
Spread the batter in the prepared pan and bake for 20-25 minutes. Cool completely in the pan.
For the mint layer, whisk together the powdered sugar, butter, milk, mint extract and food coloring (if using) until smooth and creamy. Spread evenly over the top of the cooled brownies. Refrigerate for 15-20 minutes.
For the ganache, heat the cream and butter until just barely simmering. Pour over the chocolate chips and stir until smooth and glossy. Stir in the mint extract. Spread the ganache evenly over the mint layer. Refrigerate for an hour or so until the chocolate layer has set.
Cut into squares and serve.