These brownies were made mainly for my boyfriend Chris who actually asked me if I'd bake him something today. And whenever someone asks me to bake something, especially friend or family, I'm always excited and ready to bake.
When I was sitting down on my bed yesterday, looking threw one of my Baking book by Williams-Sonoma, he asked, "If I find something that I like in that book and really want it, would you bake it today?" Oh course I would! I'm always ready to bake, and I was so happy when he actually wanted me to bake him something.
As he looked threw the book, he at first thought he wanted muffins, but then decided he didn't. He knew he didn't want bread. He didn't want to have my make a big pie, cake or cheesecake when it won't be eaten when made. Then we he got to the brownie section, he was like "Yes!" He then choose these Chocolate Mint Brownies. I was actually happy because I had these brownie bookmarked to bake, so, now I get to finally bake them.
These brownies are very and divine delicious, especially for someone who loves mint (Me, Me, Me!!). I love anything and everything mint. Mint is one of my favor flavors, and these brownies defiantly made me all happy and giggly from it yummy chocolate-ness. What could have made these better? A big serving of Mint Chocolate Chip Ice Cream with it!
4 oz. unsweetened chocolate, chopped
1/2 cup butter
1 1/4 cup sugar
1 1/2 tsp. peppermint extract
3/4 tsp. vanilla
1/4 tsp. salt
3/4 cup flour
1 cup confectioner sugar
3 tbsp. butter
1 tbsp. milk, or as needed
2 tsp. peppermint extract
Food Coloring (optional)
1. Preheat oven to 325 degrees. Line a 8 inch square baking pan with aluminum foil (or a 9 inch pan for thinner brownies; I did this one).
2. To make the brownies, combine the chocolate and butter in a large heavy saucepan over low heat. Stir until melted and smooth. Let cool slightly.
3. Whisk the sugar, peppermint, vanilla and salt into the chocolate mixture. Whisk the eggs, one at a time, whisking well after each addition, then continue to whisk until the mixture is velvety. Add the flour and whisk just until incorporated. Four and scrape the batter into prepared pan.
4. Bake until the top is just springy to the touch and toothpick inserted into the center comes out with a few moist crumbs attached. About 40 minutes. Transfer to a wire rack and let cool.
5. To make the icing, combine confectioner sugar, butter, 1 tbsp. milk, and peppermint extract. Stir until necessary, thinning with milk if necessary. The icing should be thick. You can add food coloring to it if you desire.
6. Spread the icing over the cooled brownies. Put sprinkle on top if desired. Cut into 2 inch squares. Remove brownies from the foil. Wrap individually in plastic wrap and store in the refrigerator up to 3 days.