Sunday, February 27, 2011

Mint Stick Brownies

It's a crummy picture.  Sorry.

Once again, a healthy baking project with Bean last week...

We shared most of the pan at a playdate.  That makes it better, right?  We're making whole-grain graham crackers tomorrow, so we'll make up for it!  I'm even grinding the flour right before we make it.  Educational value over nutritional or something like that?

This recipe came out of a cookbook The Beast's grandmother put together several years ago, in celebration of her 50th wedding anniversary!  The Beast's grandpa wrote a family history/autobiography to commemorate the occasion.

Every recipe includes a history.  This one informs us that The Beast's uncle used to eat these at his grandparents' house and they were his favorites.

Theses are minty brownies with green mint frosting and a chocolate glaze.  In the future, I'd just make the brownies - they were really easy.  The other aspects required patience (in waiting for things to cool, heat, etc) that should never be requested of a three-year-old.

A few friends with dietary restrictions have asked for this recipe - if you come up with successful substitutions and modifications, please let me know or post in the comments!

Without further ado, here is the recipe and some commentary!

2 squares unsweetened chocolate
1/2 cup butter
2 eggs, well-beaten
1 cup sugar
1/4 teaspoon peppermint flavoring
1/2 cup all-purpose flour, sifted 
1/8 teaspoon salt
1/2 cup chopped nuts (optional - we omitted)
(note: all-purpose flour generally does not need to be sifted.  Also, The Beast poo-pooed the purchase altogether and requests I buy unbleached white flour in the future.  He's a bit of a flour nerd.  And connoisseur...)

Mint Frosting:
2 Tablespoons soft butter 
1 cup powdered sugar
1 Tablespooncream
1/2 teaspoon peppermint flavoring
a few drops of green food coloring
(Room temperature utter or cold butter with a lot of patience for it to fluff during mixing.  I made this mistake two weeks in a row!)

Glaze Topping:
1 square unsweetened chocolate
1 tablespoon butter 

Preheat the oven to 350 degrees.

Get the chocolate and butter melting in a double boiler over hot water while you grease a 9-inch square pan and get the remaining brownie ingredients together in one bowl.

When the butter and chocolate are melted, mix everything together, pour into the pan, and bake for 20-25 minutes.  Cool.

For the frosting, mix the ingredients together until the mixture is creamy.  Spread over the cooled brownies.

Refrigerate while making the glaze topping.  Melt together the chocolate and butter.  Dribble the glaze over the green icing. 

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