Monday, June 10, 2013

Mint Layered Brownies

This is a fabulous pinterest recipe I came across from this site. These brownies are fabulous (oh, I said that already. Well, they are. So there.). My husband loves them! I adapted the recipe a bit to our tastes.

1. Make any brownie recipe. I used a box brownie for this part. If you are reading my blog, you can read the directions on the box to prepare the brownies so you are on your own for this part! I made mine with applesauce so they look a little different (but still taste great!). Side note: if any of you bake with applesauce, I found it is very easy to buy the individual, unsweetened cups for recipes. They are pre-measured and that way you don't open a jar and have to use the rest of it.

 2. After your brownies cool, it is time to make your mint layer. I used 4T melted butter, 4c powdered sugar, 3T milk, 1T peppermint extract (minty, but it doesn't feel like you are swallowing toothpaste), and 10 drops green food coloring. Mix until smooth. I added more milk than the original recipe because when I only added 2T, it was too hard to spread.

3. Spread the mint layer over your brownies. Refrigerate until mint layer has hardened. I put mine in the freezer because I was getting hungry.

4. Make your chocolate layer. Melt 1 1/2c. chocolate chips, 4T butter, and 1T oil in a small saucepan over low heat until melted and mixed. The oil helps the chocolate spread well and look shiny. Stir frequently. Spread over top of mint layer. Refrigerate (or freeze) until hardened. 


5. Cut them, and enjoy! Keep them covered and refrigerated when you are not sneaking pieces. ;)

Mint Layered Brownies
Ingredients:
Brownies (prepared according to your recipe or box mix directions)
Mint layer:
4T. melted butter
4c. powdered sugar
3T. milk
1T. peppermint extract
10 drops green food coloring
Chocolate layer:
4T. butter
1 1/2c. chocolate chips
1T. oil

Directions:
1. Make brownies according to recipe or box directions. Cool.
2. Mix melted butter, powdered sugar, milk, peppermint extract, and food coloring until smooth. Spread over top of brownies. Refrigerate or put in freezer until hardened.
3. Melt butter, chocolate chips, and oil in small saucepan over low heat until melted and mixed. Stir frequently. Spread over top of mint layer. Refrigerate until hardened. Cut into squares and enjoy!
Makes 24 brownies



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