Mint-Chocolate Chip Brownies
A Family Recipe
This here is a recipe created by my mom and I. We usually make it for our annual St. Patrick's Day party. The green coloring is perfect for the St. Patrick's, Irish theme. We also often make them for Valentine's Day, switching out the green food-coloring for pink. I love this recipe because of the layers of chocolaty goodness surrounded by frosting. If you haven't noticed already, I'm a chocolate nerd. Everything chocolate is something I will make and eat with pleasure. It is also a very unique recipe. You will surprise everyone who eats it because it will taste better than everything else. I'm not kidding when I say that this is my all-time favorite food and it will be to the end of my days. I hope you like it as much as I do!!!
Enjoy!!!!
Yields: About 16 Brownies
Ingredients:
Directions:
Enjoy!!!!
Yields: About 16 Brownies
Ingredients:
- An 8 x 8, 9 x 9, or 11 x 7 inch pan of Triple Chocolate Brownies (Either Ghirardelli's box brownies or My Recipe)
- 16 oz of Vanilla Frosting
- A couple drops of Green Food Coloring
- A couple drops of Peppermint Extract
- 2 squares of unsweetened chocolate
- 1/4 cup of white chocolate morsels (optional)
Directions:
- If the Vanilla Frosting is in a container, leave it in the container. Otherwise, move the frosting to a small bowl. Drop a couple drops of peppermint extract into the frosting to taste (it should be quite strong).
- Drop about 3 droplets of green food coloring in and mix until even. If not a bright kelly green, add more droplets of green food coloring until it is a dark enough green.
- Smooth frosting lightly over the brownies (they should still be in the pan) with a spatula, being careful not to damage the top of the brownies. Use all the frosting. Place in a refrigerator until hardened.
- Melt the unsweetened chocolate in a double boiler on the oven until it is the texture of most sauces. Melt the white chocolate morsels in another pot until it is also the texture of most sauces.
- Remove the brownies with the hardened frosting from the refrigerator. Dip a knife into the melted chocolate. Shake the chocolate on the knife onto the brownies, as though you are Jackson Polluck. Continue until the brownies have chocolate pretty much everywhere. DO NOT SPREAD THE SAUCE FLAT!!!!
- Repeat this same process with the white chocolate.
- Place the brownies in the refrigerator until hardened. Cut into squares with a sharp knife. Refrigerate up to two weeks.