Sunday, November 2, 2008
With Halloween over, all the candy is on sale at the drug stores. So now's the time to make baked goods that call for candy. These mint brownies use both York Peppermint Patties and Andes Mints. Truth be told, I've been in the mood to make mint brownies for awhile now, and the recipe I had selected didn't have candy in it, but peppermint extract instead. And for some reason, I was under the impression I already owned peppermint extract. I was wrong. :(
So I looked for other mint brownie recipes that could get around the lack of extract and still taste minty. The solution was to use mint-flavored candy. But next time I go to Trader Joe's, I'll pick up the peppermint extract. My pantry feels a little less than well-stocked in the meantime.
Recipe is actually a combination of two recipes: one from my cousin Rachael and the other from a Bars & Brownies recipe booklet by Better Homes and Gardens
Makes 16 to 20 brownies
1/2 cup butter
2 oz. unsweetened chocolate, cut up
1 cup granulated sugar
1/4 tsp. mint extract or vanilla extract
2/3 cup all-purpose flour
18 York Peppermint Patties (an 11.4 oz. bag should work perfectly)
1/4 cup butter
1 1/2 cups sifted powdered sugar
2 tablespoons green creme de menthe OR 2 tablespoons heavy cream (can use milk instead) and 2 drops green food coloring
7 Andes Mints or other Layered chocolate-mint candies, chopped
1 oz. semisweet chocolate, melted
Preheat oven to 375 degrees F. Grease 9x9x2-inch baking pan; set aside.
In medium heavy saucepan, stir 1/2 cup butter and unsweetened chocolate over low heat just until melted. Remove from heat. Stir in granulated sugar, eggs, and mint or vanilla extract. Using wooden spoon, lightly beat just until combined. Stir in flour.
Spread batter in prepared pan. Bake for 18-20 minutes. Immediately after baking, place the peppermint patties on brownies. Return to oven 3 to 4 minutes or until patties are softened. Spread evenly over brownies with an offset spatula; cool completely. Frost with the Green Frosting.
To make the Green Frosting: In medium mixing bowl, beat 1/4 cup butter with electric mixer on low to medium speed until fluffy. Gradually add 1 cup of the powdered sugar. Beat in creme de menthe or milk and food coloring. Gradually beat in remaining powdered sugar to make frosting of spreading consistency.
To decorate the brownies: Press the chopped Andes mints into the green frosting and drizzle the melted semisweet chocolate on top.
Cut brownies into triangles or bars.
Step-by-Step in Pictures