Chocolate Mint Brownies

Nov 17th

This is an old recipe, and I remembered it so fondly it was due for a remake. I was bringing a dessert to a kid’s birthday party and I thought it would be an easy recipe in which to swap gluten free flour, as my husband was attending and “hungry Rich” isn’t as fun at parties. Now I can vouch that they’re just as delicious when made with gluten free flour as with regular, and they’re a definite crowd pleaser for adults as well as kids. Plus they’re perfect for the holidays, you know, with the mint and all.

What mint has to do with Jesus or Santa I’m not sure. Maybe just the green? Trees? Anyway – these make an 8×8 pan and are meant to be cut small. This makes them perfect for a holiday party as I figure most folks are like me and instead of committing to one large portion of dessert, I’d rather take try everything there in small bites. Enter these brownies! They cut excellently and hold together well, so they lend themselves towards being cut into cute little squares.

You’ll see my sprinkle game wasn’t on point – I was at the very end of my Kermit-the-Frog-green sprinkles and had to sub in some traditional hunter green Christmas ones. They didn’t show up as well. Purchase thee some bright green sprinkles for a fun little holiday dessert that’s sure to please.

Mint Brownies

Makes 25

Slightly Adapted from Bon Appetit

Brownies

1/2 c. (1 stick) butter

2 oz. unsweetened chocolate, chopped

2 large eggs

1 c. sugar

1/2 c. all purpose flour (or gluten free all purpose flour)

1/2 tsp. peppermint extract

1/2 tsp. vanilla extract

pinch kosher salt

White Topping

1 c. sifted powdered sugar

2 tbsp. butter, room temperature

1 tbsp. milk

1/4 tsp. peppermint extract

Chocolate Glaze

2/3 c. chocolate chips

2 tbsp. butter

Green sprinkles for topping, optional

1. Preheat oven to 350 degrees.

2. Line an 8×8 inch baking pan with a foil sling (fold to line the bottom and go over the edges on one side, then fold a second sheet to alternate the first).

3. To make brownie base, microwave butter with unsweetened chocolate for 45 seconds. Stir well. Microwave another 15 seconds and stir until smooth. Repeat if necessary. Set aside.

4. With an electric mixer, beat eggs and sugar until light and fluffy, about 5 minutes. Add chocolate mixture, flour, extracts and salt. Mix until just combined.

5. Pour batter into prepared pan. Bake for about 25 minutes. Cool slightly.

6. While brownies bake, mix powdered sugar, butter, milk and extract (all the white topping ingredients) with a whisk until smooth.

7. Evenly spread white topping on entire surface of brownies. Refrigerate until set, about 1 hour.

8. Melt the chips and butter (for the glaze) in a small bowl for 30 seconds. Stir. Microwave for 15 seconds and stir until smooth.

9. Remove brownies using foil sling. Discard foil. Spread chocolate on white topping, and around the edges as well. Sprinkle with green sprinkles.

10. Cover and refrigerate until set, about 25 minutes. This could be made the day ahead – just keep covered in the fridge. Brownies can be frozen, well wrapped, for up to two weeks. Thaw them briefly in the fridge before serving.

11. Cut into 25 squares and serve.

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