We haven’t been home a lot lately, so I haven’t had a chance to bake anything. Today I decided that it was time to try something new. I found recipe a few months ago for mint chocolate brownies, but it required mint chips, and I can’t seem to find those. I stopped just short of ordering them online and having them shipped. The picture in the recipe book just looked too good to pass up, so I did a little research and tried to find a substitute. I still had a ton of peppermint extract on hand from my candy cane cupcakes, and I love finding ways to use things I already have on hand.
You will need:
1 box regular brownie mix (and all the requirements on the box – eggs, oil, water)
1 cup chocolate chips
Peppermint extract
1 cup vanilla frosting
2 drops green food coloring
4 teaspoons margarine
4 teaspoons corn syrup
2 teaspoons hot water
Step 1 – Preheat oven to 350 degrees. Grease the bottom of a 13×9 pan.
Step 2 – Prepare brownie mix as directed on the box. After the batter is well blended, stir in 4 drops peppermint extract and 2/3 cup of the chocolate chips. Set remaining chips aside.
Step 3 – Bake for 24 minutes. Allow to cool for 1 hour.
My brownies cracked when removing them from the pan. While I made them in a 13x9 pan, only about 9x9 survived. Make sure to liberally grease the pan before baking these.
Step 4 – In a small bowl mix 1 cup vanilla frosting with 1/4 teaspoon of peppermint extract and 2 drops green food coloring. Mine came out a bit light, I think I would add another drop or two if I could go back and do it again.
Step 5 – Frost brownies, cut into slices, and set aside.
It looks white, but it is really a very light green.
Step 6 – In a small sauce pan, melt remaining 1/3 cup chocolate chips, margarine, and corn syrup. Once melted add 2 tablespoons of water, slowly (add just a few drops at a time), so the sauce becomes thin. I added extra water, but mine never got thin enough to drizzle, so I used a pastry bag to drizzle the topping on the brownies. Refrigerate for at least 30 minutes (I left mine in the fridge overnight).
If you want more mint, you can add 2 drops of extract to the chocolate drizzle, but I didn’t want the peppermint taste to be overwhelming. For me, it was the right choice, but I suppose it’s about how much mint you want.
This was probably one of the most creative recipes I have tried to date. I took parts from 3 or 4 other recipes to make it work and substituted where I could. They turned out great too. Very yummy! I still can’t quite get the grasp of how to use a pastry bag, but I’m definitely doing better.
Enjoy!
ooohh love the pretty frosting!!
This treat looks tasty! Green is my favorite color.
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Green’s my favorite too, so this is a must try! Chocolate goodness and fresh breath too! 😉
Thank you for linking up with Makes My Monday…hope you will often!
mmmm I LOVE mint chocolate – these look delicious! Thanks so much for linking up to Make Yourself Monday!
Jamie
For Love of Cupcakes
I applaud your creativity and “make it your own” moment… that’s what time in the kitchen is all about!
mmmm looks great,Thanks for sharing with us at Creative Monday 🙂
Those look so good! Thanks for sharing with us on Whip it Up Wednesday at Crock-Pot Ladies.
This looks TO DIE FOR. And it’s so pretty!! Ah I might make this for football Saturday night 🙂 Looks sooo good
Thanks so much for linking up to my Tasty Tuesday linky – you are awesome!
Hope you had a great day!
<3-Cami from First Day of My Life
I love brownies. Never tried mint flavour before , this must give it a nice tangy taste. Will have to try this out. Glad to have found your blog.
Nina
they look amazing with the frosting, makes me hungry this early for dessert
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These look DIVINE!!!! Definitely something for me to make for my family!
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These looks delicious! Mint makes everything taste lighter, which is always useful to brownies! 🙂