Mint Brownies
Baking and Desserts • American
Description
Mint extract can be replaced with mint syrup. Brownies can be stored at room temperature, covered with foil.
Ingredients
- Butter 7 tablespoons
- Bittersweet Chocolate 5 oz
- Farm fresh eggs 2 pieces
- Sugar 5 oz
- Wheat Flour 0 oz
- Vanilla extract ½ teaspoon
- Salt a pinch
- Mint Leaves ¾ teaspoon
- Pecan 0 oz
- Milk 1 tablespoon
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease a rectangular or square baking pan (preferably 25x25 cm) with a small amount of butter. In a saucepan over low heat, melt 3 tablespoons of butter and 60 grams of chocolate. Allow to cool.
Step 2
Using a mixer, beat the eggs and sugar for 5 minutes until frothy. Add the chocolate-butter mixture, flour, 0.5 teaspoon of mint, vanilla, and salt. Mix until smooth. Fold in the chopped nuts.
Step 3
Transfer the batter to the pan and bake in the oven for 25 minutes. Check for doneness with a wooden stick — the batter inside should not be sticky. Remove from the oven and let cool.
Step 4
Beat the powdered sugar with 2 tablespoons of butter, milk, and the remaining mint extract until creamy. Spread the mixture over the warm brownies. Refrigerate for an hour.
Step 5
Melt the remaining chocolate and 2 tablespoons of butter over low heat. Let cool slightly and evenly spread over the brownies. Cover and refrigerate for another hour. Then cut into 20 squares.
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